Easy 3 Ingredient Peppermint Bark Recipes

EASY 3-INGREDIENT PEPPERMINT BARK RECIPE

Steps:

• Crush the candy canes by using a food processor. If you don't have a food processor, put the candy canes in a plastic storage bag with a zipper, and use a rolling pin to crush.
• Line a 9"x13" baking dish with parchment paper.
• Melt the baker's chocolate in a microwave-safe bowl according to the instructions on the package. Pour into the baking dish and spread in an even layer. Allow to set while you prepare the white almond bark.
• Melt the white almond bark in a microwave-safe bowl according to the instructions on the package.
• Stir the crushed candy canes into the melted almond bark. Pour the mixture into the baking dish and spread in an even layer over the baker's chocolate.
• Sprinkle additional crushed candy cane pieces on top. Add mini candy canes on top if desired.
• Place peppermint bark in fridge or freezer to allow to set and harden for at least 2 hours.
• Once peppermint bark is hard and set, lift it out of the 9"x13" pan. Break apart into pieces.
• Store peppermint bark in an airtight container at room temperature.

EASIEST 3 INGREDIENT PEPPERMINT BARK

Steps:

• Line a large baking sheet with wax paper or a silpat baking mat.
• In a microwave-safe bowl melt almond bark (you may need to chop it in half to get it to fit in a bowl) at half power for 2 minutes. Return to microwave for 20 seconds at a time, stirring after each until smooth.
• Pour onto prepared pan and use a rubber spatula or a spoon to spread into an even 1/4-inch thick layer. Chill in the fridge for 10 minutes or in the freezer 5 minutes.
• While chocolate is chilling, melt candy cane kisses or bars in a microwave-safe bowl at half power for 2 minutes. Return to microwave for 20 seconds at a time, stirring after each until smooth.
• Pour over chilled chocolate layer using a spatula or spoon to spread evenly. Immediately sprinkle crushed candy canes on top. Chill in the fridge for 10 minutes or in the freezer 5 minutes.
• Use a butter knife to break bark into pieces and serve or store up to 3 weeks.

3-INGREDIENT DARK CHOCOLATE PEPPERMINT BARK

Steps:

• Line a baking sheet with parchment. Bring a double boiler or a heatproof bowl set over a small pot of water to a low simmer. Place chocolate in bowl and gently stir until completely melted. Remove from heat and stir in peppermint extract.
• Pour chocolate mixture onto prepared baking sheet and spread evenly with a spatula or wooden spoon. Immediately sprinkle with crushed candy canes and press lightly to adhere.
• Freeze until hardened, about 5 minutes. Break into pieces and serve.
• Do Ahead
• Bark can be made up to 7 days ahead. Wrap tightly and keep chilled.