This Easy Three Ingredient Peppermint Bark is a fantastic alternative to traditional peppermint bark!

This Peppermint Bark is made with sugar free chocolate and peppermint white chocolate, then topped with crushed peppermint candy canes! It’s the perfect holiday treat for yourself, your friends, or neighbors!

Makes 16 servings

What ingredients do I need to make this Easy Three Ingredient Peppermint Bark?

• Sugar free milk or dark chocolate chips– I like to use Lily’s or Choczero milk chocolate chips.
• Sugar free white chocolate with a splash of peppermint extract or Lily’s white chocolate peppermint chips- this would work with either sugar free Lily’s white chocolate chips or ChocZero white chocolate chips and add a splash of peppermint extract. Be sure to use pure peppermint not mint extract- this will ensure the taste is peppermint NOT spearmint.  I like to buy Lily’s white chocolate peppermint chips at my local Walmart or online HERE on Amazon. 
• Mini peppermint candy canes or sprinkles –these add festive color. You can find the mini peppermint candy canes at most grocery stores or HERE on Amazon. If you are looking for a sugar free option, you can use sugar free peppermint candies-which are found HERE on Amazon.

How do I make this Easy Three Ingredient Peppermint Bark?

Spray a line a baking sheet with non stick cooking spray or parchment paper. Set aside. 

In a microwaveable bowl, melt chocolate over a double-boiler on the stove or in the microwave in 15-20 second intervals, stirring in between.

Spread the melted chocolate evenly onto the baking sheet.

 Place the baking sheet in the fridge for 10 minutes or the freezer for about 5 minutes, until almost set.

Do NOT let the chocolate layers set completely, otherwise, they will separate.

Meanwhile, in another microwaveable bowl, melt the white peppermint chocolate chips or white chocolate chips in the microwave in 15-20 second intervals, stirring well in between. 

If you’re not using the white peppermint chocolate chips-stir in the peppermint extract after the white chocolate chips have melted.

Remove the baking pan from the fridge. Pour the melted white chocolate layer on top, spread into a smooth layer.

To crush the candy canes-simply place a resealable bag, and use a meat mallet or a rolling pin to break into pieces.

Sprinkle with crushed peppermint candies or candy canes, if using.

Place the baking sheet in the fridge until completely hardened. 

Break or cut into 16 ( 1 oz.) servings.

 I like to weigh my bark pieces out using THIS food scale.

This peppermint bark is best stored in an air tight container in a dark cool place. I store it at room temperature.

Peppermint bark will last for up to 2 weeks which makes it perfect for gifting. You can freeze peppermint bark by wrapping it tightly and store it in an airtight container for up to 2 months.

Ingredients:

• 7 oz. Lily’s peppermint white chocolate chips or no sugar added White Chocolate Chips + 1/4 tsp Peppermint Extract
• 7 oz. no sugar added milk or dark chocolate chips- I use ChocZero or Lily’s chocolate chips
• 6 mini peppermint candy canes or 8 sugar free peppermint candies, crushed-to crush the candy, simply place a resealable bag, and use a meat mallet or a rolling pin to break into pieces. You can find the mini peppermint candy canes at most grocery stores or HERE on Amazon. If you are looking for a sugar free option, you can use sugar free peppermint candies-which are found HERE on Amazon.

Directions:

1. Line a baking sheet with parchment paper. Set aside. 
2. In a microwaveable bowl, melt chocolate over a double-boiler on the stove or in the microwave in 15-20 second intervals, stirring in between.
3. Spread the melted dark or milk chocolate evenly onto the baking sheet. 
4. Place the baking sheet in the fridge for 10 minutes or the freezer for about 5 minutes, until almost set. Tip: Do NOT let the chocolate layers set completely, otherwise, they will separate
5. Meanwhile, in another microwaveable bowl, melt white peppermint chocolate chips in the microwave in 15-20 second intervals, stirring well in between. If you’re using white chocolate chips-once the white chocolate chips have melted, stir in peppermint extract.
6. Remove the baking pan from the fridge. Pour the melted white chocolate layer on top, spread into a smooth layer.
7. Sprinkle with crushed peppermint candies or candy canes, if using.
8. Place the baking sheet in the fridge until completely hardened. 
9. Break or cut into 16 ( 1 oz.) servings. I like to weigh my bark pieces out using THIS food scale. 

Peppermint bark will last for up to 2 weeks which makes it perfect for gifting. You can freeze peppermint bark by wrapping it tightly and store it in an airtight container for up to 2 months.

Makes 16 ( 1 oz.) servings

5 Points® per 1 oz. bark pieces 

How do I track this recipe in my WW app? 

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