Milk Chocolate Peppermint Bark

This Milk Chocolate Peppermint Bark features creamy milk chocolate layered with white chocolate, then topped with crushed candy canes and mint M&M's for a festive, minty crunch. Perfect for holiday gifting, cookie trays, or a sweet Christmas treat!

Course Dessert, Snack

Cuisine American

Keyword milk chocolate, peppermint bark, mint M&M's, white chocolate, christmas bark, Christmas, easy

Prep Time 30

Chill time 2

Total Time 2 30

Servings pieces roughly

Calories 179

Author Kristen-The Epicurean Mouse

Ingredients

4 oz milk chocolate coarsely chopped
4 oz semi-sweet chocolate coarsely chopped
8 oz white chocolate coarsely chopped
1 tsp coconut oil divided
1/4 tsp pure peppermint extract
1/4 cup crushed candy canes
1/3 cup mint M&M candies

Instructions

Line the bottom and sides of an 8-inch square baking pan with parchment paper, smoothing out any wrinkles. Set aside.
Using a double boiler, melt the milk chocolate and semi-sweet chocolate with 1/2 teaspoon of coconut oil until smooth.
Pour the melted chocolate into the prepared pan and spread it evenly with an offset spatula. Place the chocolate in the fridge for 10 minutes to set. Do not go longer than 10 minutes or else the white chocolate may not stick to it.
In the double boiler, melt the white chocolate with 1/2 teaspoon of coconut oil until smooth. Remove from the heat and stir in the peppermint extract. Let it cool slightly.
Then, pour the white chocolate over the chocolate layer, spreading it gently with a spatula.
Sprinkle crushed candy canes and mint M&M's evenly over the white chocolate layer, pressing lightly so they stick.
Let the bark harden in the fridge for 20 minutes or until the chocolate is completely set.
Once set, cut or break the bark into small pieces and store in an airtight container.

Nutrition