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!
Prep Time 10 minutes
Cooling time 2 hours
- 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)
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.
Calories: 101kcal | Carbohydrates: 13g | Fat: 4g | Saturated Fat: 4g | Sodium: 30mg | Potassium: 7mg | Sugar: 13g