Easy Christmas candy Peppermint Mocha Chocolate Bark with a candy cane and coffee beans
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Peppermint Mocha Chocolate Bark

An easy five-ingredient no-bake candy recipe inspired by a favorite seasonal Starbucks holiday drink. Makes a great Christmas gift too!
Course Dessert
Cuisine American
Keyword Peppermint Chocolate Bark, Peppermint Mocha, Peppermint Mocha Chocolate Bark
Prep Time 10 minutes
Cooling time 2 hours
Servings 24
Calories 101kcal
Author Brianne @ Cupcakes & Kale Chips

Ingredients

  • 12 oz. chocolate candy coating, candy melts , or chips
  • 1 Tablespoon instant espresso powder
  • 1 teaspoon peppermint extract
  • 4 oz. white chocolate candy coating, , candy melts, or chips
  • 1/4 cup crushed peppermint candies or candy canes (about 3-4 candy canes)

Instructions

  • Line a large baking sheet with a silicone mat or wax paper.
  • Melt the chocolate in the microwave or double boiler according to package instructions. If there are not melting instructions, in a double boiler (or on pot set atop another with about an inch of water), bring the water to a simmer in the bottom, and gently melt the chocolate. Or microwave for 30 seconds, stir, then microwave at 15-30 second intervals until melted and smooth.
  • As soon as the chocolate is melted, quickly stir in the espresso powder and peppermint extract, then pour onto the prepared sheet and spread into a thin layer with a small offset spatula.
  • Melt the white chocolate the same way in a double boiler or the microwave and transfer to a sandwich bag. Cut off the corner and drizzle over the bark.
  • Sprinkle with crushed peppermint candies or candy canes.
  • Let harden completely, putting into the refrigerator if necessary. Break into pieces and store in an airtight container.

Nutrition

Calories: 101kcal | Carbohydrates: 13g | Fat: 4g | Saturated Fat: 4g | Sodium: 30mg | Potassium: 7mg | Sugar: 13g | Iron: 0.1%