Best 6 Loaded Peppermint Bark Recipes

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Loaded peppermint bark is a delicious and festive holiday treat that is sure to please everyone. Made with layers of chocolate, peppermint, and nuts, this bark is a perfect way to satisfy your sweet tooth. The best part about loaded peppermint bark is that it is so easy to make. With just a few simple ingredients and a little bit of time, you can have a batch of this delicious bark ready to enjoy in no time. So whether you're looking for a holiday gift or just a sweet treat to enjoy yourself, loaded peppermint bark is the perfect recipe for you.

Check out the recipes below so you can choose the best recipe for yourself!

LAYERED PEPPERMINT BARK



Layered Peppermint Bark image

I never liked peppermint bark until I tried this recipe. The soft ganache center contrasts perfectly with the crunchy peppermints.

Provided by carol

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 1h25m

Yield 32

Number Of Ingredients 5

20 ounces white chocolate, coarsely chopped, divided
30 peppermint candies, crushed, divided
10 ounces dark chocolate, coarsely chopped
6 tablespoons heavy cream
1 teaspoon peppermint extract

Steps:

  • Line a 9x12 inch baking pan with aluminum foil or parchment paper.
  • Melt half of the white chocolate in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Spread the white chocolate into the prepared pan. Sprinkle 1/4 of the crushed peppermints evenly over white chocolate. Chill until firm, about 15 minutes.
  • Meanwhile, melt the dark chocolate, heavy cream, and peppermint extract together in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Quickly pour the chocolate layer over the chilled white chocolate layer; spread evenly. Chill until firm, about 20 minutes.
  • Meanwhile, melt the remaining white chocolate in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Spread quickly over the chilled bark. Sprinkle with the remaining peppermint pieces; chill until firm, about 20 minutes. Cut or break into small pieces to serve.

Nutrition Facts : Calories 203.5 calories, Carbohydrate 28.7 g, Cholesterol 7.9 mg, Fat 9.5 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 4.5 g, Sodium 22.7 mg, Sugar 22.9 g

PEPPERMINT BARK RECIPE BY TASTY



Peppermint Bark Recipe by Tasty image

Here's what you need: mini candy canes, chocolate chips, peppermint extract, white chocolate chip

Provided by Katie Aubin

Categories     Desserts

Yield 15 servings

Number Of Ingredients 4

25 mini candy canes
4 cups chocolate chips
½ teaspoon peppermint extract
3 cups white chocolate chip

Steps:

  • Place the mini candy canes in a zip top bag and use a rolling pin to crush them into small chunks. Transfer to a medium bowl.
  • In a separate medium bowl, stir the peppermint extract into the melted chocolate chips. Pour onto a parchment paper-lined baking sheet and spread evenly with a spatula. Freeze for 5 minutes.
  • Take the pan out of the freezer and pour the melted white chocolate over the chocolate, spreading evenly with a spatula.
  • Sprinkle the crushed mini candy canes over the white chocolate.
  • Freeze for at least 1 hour.
  • Remove the bark from the freezer and break into pieces.
  • Enjoy!

Nutrition Facts : Calories 531 calories, Carbohydrate 74 grams, Fat 28 grams, Fiber 2 grams, Protein 5 grams, Sugar 57 grams

EASY PEPPERMINT BARK



Easy Peppermint Bark image

This is a really unique twist on peppermint bark that I made this Christmas and everyone loved. It is so easy too! The recipe comes from Martha Stewart's Everyday Food but I tweaked it a little to suit my tastes and made the prep easier. One thing I did that was not called for, that you can leave out if you choose, is I melted peppermint chocolate chips (they are called "UFOs" from Trader Joes- the best grocery store ever!) and dipped the bottoms in. Next time I will probably just melt them and drizzle over the top.

Provided by kda949

Categories     Candy

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 lb white chocolate, chopped (it says do not use chips- I'm not sure why. I used chunks of Ghirardelli)
2 cups puffed rice cereal (Rice Krispies)
1 (6 ounce) package candy canes
1 (12 ounce) package peppermint flavored chocolate chips

Steps:

  • Unwrap candy canes and place in a thick ziplock bag. The freezer kind or if using the regular ones just use two, one inside the other to make it thick. You can also use hard peppermint candies if you are making this after Christmas. Place the candy inside the bag and crush it using a large metal spoon or a rolling pin- not too small, not too big. Martha would have you sift the candy to seperate the large pieces from the dust. I did not- it is up to you.
  • Line a jelly roll pan (baking sheet with sides) or a 9x13 baking dish with tin foil. Spray with nonstick spray.
  • Place white chocolate in a heatproof bowl set over (not in) a pot of simmering water. Test bowl before adding water to be sure it will sit on the pot and not dip down to low. Add water and test again- then heat up the water. Heat, stirring occasionally until chocolate is melted.
  • Remove bowl from heat and stir in Rice Krispies.
  • Pour mixture into prepared pan and spread. You can make it thick or thin.
  • Sprinkle with crushed peppermint candy. Press them into the chocolate lightly otherwise they will fall off later- use waxed paper, the back of a spoon or your fingers. If you choose you can melt the mint chips and drizzle them over the top.
  • Chill 20-30 minutes. Apparently if you leave it in the fridge longer it will get soft.
  • Peel tin foil off and break into pieces.
  • Store in an airtight container up to 1 week.

Nutrition Facts : Calories 1047.3, Fat 61.9, SaturatedFat 37.1, Cholesterol 23.8, Sodium 111.6, Carbohydrate 127.8, Fiber 5.4, Sugar 113.2, Protein 10.7

5-INGREDIENT PEPPERMINT BARK



5-Ingredient Peppermint Bark image

This layered peppermint bark is a delectable blend of semisweet chocolate, white chocolate, and peppermint. Semisweet, milk chocolate, or dark chocolate can be used.

Provided by Andrea

Categories     Desserts     Candy Recipes     Mints

Time 2h30m

Yield 20

Number Of Ingredients 5

8 ounces high-quality semisweet chocolate, broken into pieces
2 teaspoons canola oil, divided
½ teaspoon peppermint extract, divided
8 ounces high-quality white chocolate, broken into pieces
25 peppermint candies, crushed

Steps:

  • Lightly grease a 9x9 inch pan and line with waxed paper, smoothing out wrinkles; set aside.
  • Place the semisweet chocolate and 1 teaspoon of the canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract.
  • Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour.
  • Place the white chocolate and the remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract.
  • Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. Sprinkle the remaining crushed candy over the top and gently press in. Refrigerate until completely hardened. Remove from pan; break into small pieces to serve.

Nutrition Facts : Calories 190.4 calories, Carbohydrate 30.3 g, Cholesterol 2.4 mg, Fat 7.7 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 4.2 g, Sodium 17.2 mg, Sugar 23.3 g

FULLY LOADED CHRISTMAS BARK



Fully Loaded Christmas Bark image

'Tis the season, and who doesn't love peppermint bark? This recipe spruces the seasonal staple up by adding a layer of pretzels for salt and some crispy rice cereal for even more crunch. These bars are sure to be the life of the party.

Provided by Danielle Alex

Categories     dessert

Time 30m

Yield 24 servings

Number Of Ingredients 6

12 ounces good-quality white chocolate chips
12 ounces good-quality dark chocolate chips
1/4 teaspoon peppermint extract
1/2 cup pretzels, crushed
1/2 cup crispy rice cereal
10 mini candy canes, crushed (about 1/4 cup)

Steps:

  • Line a small rimmed baking sheet with parchment paper. Set aside.
  • Place 2 inches of water in each of 2 medium saucepans. Bring to a boil over high heat, then immediately reduce the heat so the water stays at a very gentle simmer.
  • Place the white chocolate chips in a large heatproof bowl and the dark chocolate chips in another large heatproof bowl. Place the bowls over the simmering water in the pans. Stir the pots occasionally with rubber spatulas until smooth, being sure to use a separate spatula for each to keep the chocolates separate.
  • Pour the melted white chocolate into the prepared baking sheet. Spread the chocolate evenly with an offset spatula or the same rubber spatula. Place in the freezer to firm up, about 5 minutes.
  • Stir the peppermint extract into the dark chocolate. Remove the chilled white chocolate from the freezer and pour the dark chocolate on top. Spread the dark chocolate evenly on the baking sheet, then sprinkle with the pretzels, rice cereal and crushed candy. Press the toppings gently into the dark chocolate so they'll stay in place when the chocolate hardens. Place back in the freezer until the chocolate is firm to the touch, 5 to 7 minutes.
  • Cut the bark into 24 pieces, or break it into shards with your hands for a more rustic look. Store in an airtight container in a cool dry place, or refrigerate.

PEPPERMINT BARK



Peppermint Bark image

You have two choices when it comes to peppermint bark: If you'd like your bark to be shiny and snappy at room temperature, you must temper the chocolate. The process isn't complicated, but you'll need an instant-read thermometer and a bit of patience. But you can also leave tempering to the professionals and make the bark without tempering: Simply microwave both chocolates until melted, assemble the bark as instructed then transfer it to the fridge to harden. You may encounter a bit of condensation and melting when you serve it, but it will still taste great. Be sure to use good-quality bar chocolate instead of chips for more reliable results and better flavor. Look for oil-based peppermint extract, as the water in alcohol-based extracts can cause the chocolate to seize.

Provided by Samantha Seneviratne

Categories     snack, dessert

Time 5h

Yield About 1 1/2 pounds

Number Of Ingredients 4

1 pound/455 grams good-quality semisweet chocolate (not chips), chopped
8 ounces/225 grams good-quality white chocolate (not chips), chopped
1/2 to 3/4 teaspoon oil-based peppermint extract, such as Simply Organic brand
1/2 cup/75 grams crushed candy canes

Steps:

  • Line a rimmed baking sheet with parchment paper and set aside. Set 12 ounces/340 grams semisweet chocolate in a microwave-safe bowl and microwave it in 5- to 25-second bursts, stirring occasionally, until it is melted and the temperature registers between 114 degrees and 118 degrees on an instant-read thermometer. Chocolate burns easily in the microwave, so go slowly. Try fewer seconds as the temperature starts getting close so that you don't overshoot the mark. (If you're a few degrees over, just keeping stirring the chocolate until it cools to the proper temperature.)
  • Remove the bowl from the microwave and gradually stir in the remaining 4 ounces/115 grams semisweet chocolate until the temperature has come down to 88 to 89 degrees. (After a bit of practice you can actually see and feel the chocolate fall into temper. It takes on a slightly looser quality and becomes shinier. Be patient, this can take up to 10 to 12 minutes with some chocolate.) Now quickly pour the chocolate out onto the prepared pan and spread it into an even layer. Let the chocolate stand at room temperature until the layer has set, about 1 hour. (You can also refrigerate until set, about 30 minutes.)
  • Now set 6 ounces/170 grams white chocolate in a microwave-safe bowl and microwave it in 5- to 25-second bursts, stirring occasionally, until it is melted and the temperature registers between 105 degrees and 110 degrees on an instant-read thermometer.
  • Remove the bowl from the microwave and gradually stir in the remaining 2 ounces/55 grams white chocolate until the temperature has come down to about 85 degrees. Quickly stir in the peppermint extract. Drizzle the white chocolate mixture evenly over the semisweet chocolate. Immediately sprinkle with the candy cane.
  • Let stand at room temperature until completely set, about 4 hours. To serve, break into pieces. Refrigerate leftover pieces as necessary.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 7 grams, Carbohydrate 39 grams, Fat 19 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 22 milligrams, Sugar 35 grams

Tips:

  • Use high-quality chocolate for the best flavor. A good semisweet or bittersweet chocolate will work well.
  • Make sure the chocolate is finely chopped so that it melts evenly.
  • Don't overheat the chocolate or it will seize. Use a low heat and stir the chocolate constantly.
  • Add the peppermint extract and crushed candy canes just before the chocolate sets so that they don't lose their flavor.
  • Chill the bark for at least 30 minutes before cutting it so that it's easy to handle.
  • Store the bark in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Loaded peppermint bark is a delicious and festive treat that's perfect for the holidays. It's easy to make and can be customized to your liking. With its rich chocolate flavor, creamy white chocolate, and refreshing peppermint taste, this bark is sure to be a hit with everyone who tries it.

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