Candy Melt Peppermint Bark

Chocolate bark is the name applied to a thin layer of melted chocolate that has been topped or filled with nuts, cookies, candies, pretzels, etc., and it is supposed to resemble tree bark. Candy Melt Peppermint Bark is prepared with crushed candy canes, peppermint-flavoured white candy melts and lots of festive sprinkles. This sweet treat is quick and easy to make and perfect for gift-giving!

Doesn’t that sound appetizing? Who wouldn’t want to eat something that resembles tree bark!? Thankfully, as it turns out, I’ve never seen chocolate bark that looks like tree bark, and in any case, this Candy Melt Peppermint Bark doesn’t look like it at all. In fact, I think it looks absolutely gorgeous! Look at all of that red and white layered colour!

Chocolate bark can be made with any kind of chocolate – dark, semi-sweet, milk, and even white. Usually, bark consists of more than one type of chocolate layered together. In the case of peppermint bark, most often it has layers of white and dark chocolate which are topped with crushed candy canes. It is very popular around Christmastime.

In this recipe, I’m using peppermint candy melts. I have never seen them before until this year. A friend of mine was shopping at Target and saw them. She picked up a couple of packages for me and I put them to good use in this bark. You can also find them online at Amazon here. If you cannot find them, you can use regular white chocolate chips or regular white candy melts as well. There will be plenty of peppermint flavour in the toppings, so don’t worry about that.

NO-BAKE RECIPES

I used to think that the term no-bake meant that a recipe was more of an assembly-type recipe. Something like a salad, for example. It sounds simple enough, right? Toss the lettuce and any other veggies you want into a bowl. Top it with cheese, croutons, avocado, hard-boiled egg, etc. Add some dressing and you’re all done! But, no-bake actually just means no baking. There still might be some stove-top cooking needed – or even a microwave, for that matter.

To prepare this Candy Melt Peppermint Bar, you will need to use your microwave. So, even though they’re no-bake and kid-friendly, you will still need some way to melt the chocolate. And, if you don’t have a microwave, you can melt the chocolate in a double boiler. I guess since that’s just stove top, these could still be considered no bake!

Some other no-bake-type holiday recipes you might enjoy are these Rudolph’s Red Nose Cookies. Hairy Moose Droppings are delicious and always quite the conversation starter! Just like these Caramel Peanut Slices were a favourite of my mom’s so were these Marshmallow Coconut Balls and so were these Christmas Crunch Cookies. You can find many more no-bake cookie recipes here at Lord Byron’s Kitchen by using the search field at the top of this page.

LORD BYRON’S 12 SNACKS & TREATS OF CHRISTMAS

Another holiday series, Lord Byron? Yes – why not!? Welcome, Dear Reader, to my last Christmas series this holiday season! I’m calling this series Lord Byron’s 12 Snacks & Treats of Christmas. Unlike the 24 Cookies of Christmas series that ended a few days ago, this series will focus on easy-to-make snacks and treats that are both delicious and festive.

I will try to keep the recipes in this series quick and easy too. Most of them will require the help of a microwave rather than an oven. And, a bunch of them will involve more assembly-type tasks rather than preheating, beating, whipping, etc.

Just like every other series that I’ve shared here, this series will also see a new snack or treat recipe shared with you, Dear Reader, each and every single day for the next 12 days – even on Saturday and Sunday! You might be asking yourself, how many Christmas recipes could one possibly have or need? Well, I say you can never have too much of a good thing. And, I love having lots of choices. Who wants to prepare the same holiday snacks and treats year after year?

SUBSCRIBE NOW SO THAT YOU NEVER MISS OUT ON NEW RECIPES!

So, welcome, Dear Reader, to Lord Byron’s 12 Snacks & Treats of Christmas! Fresh off of my 12 Edible Wreaths of Christmas, my 12 Bars and Squares of Christmas series, and Volume 5 of my annual 24 Cookies of Christmas series, I’m ready to plow through the next 12 days with you once again.

You really don’t want to miss one of these recipes, so if you have not yet subscribed to Lord Byron’s Kitchen, I encourage you to do so. That way, a new recipe will be emailed to you every day. You won’t have to bother to come looking for it! Like in previous holiday recipe countdowns, I like to mix up the recipes in the series so that there is something for everyone. Are you ready!!??

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Candy Melts – I’m using peppermint-flavoured candy melts. The packaging may state candy cane flavour, depending on where you live. If you can’t find them, you can use plain white candy melts instead. You will also need red candy melts.
• Crushed Candy Canes
• Peppermint Sprinkles – You can use red and white nonpareils or jimmies. Any red and white candy like M&Ms, would be great. I’m using a mixture that I picked up from Michaels. All in one box, there were red and white candy cane sprinkles, red and white candy balls, and red and white sugar too. Click here to see them!

WHAT ARE CANDY MELTS?

Candy melts are small, round discs that are made to emulate white chocolate. They come in a wide range of colours and are usually melted down and used in confections such as the coating on cake pops. I think the term candy melts is owned by Wilton, which is the only type I’ll use.

I use Wilton’s because I have used the brand many times before and have never been disappointed, but also because they have a lot of different colours to choose from. Oh, and the price is always good too!

If you cannot find candy melts, you can either order them online here, or you can use generic brands that can be found at your local baking supply store. The generic brands and sometimes called melting wafers. As previously mentioned, I’m using peppermint-flavoured candy melts.

HOW TO MAKE CANDY MELT PEPPERMINT BARK

Lightly coat a baking sheet with non-stick cooking spray. Place a sheet of parchment paper onto it. The non-stick cooking spray will keep the parchment paper from sliding around when you smooth out the melted candy melts. Set the baking sheet aside for now.

Place the candy melts into a microwave-safe bowl. Whenever you microwave candy melts, you should microwave on medium power for 30 seconds. Remove it from the microwave and stir well with a rubber spatula. Then, return it to the microwave and continue to melt in increments of 15 seconds, stirring well after each increment. Once smooth, pour the melted candy melts onto the prepared baking sheet. Use your spatula to smooth it out to an even layer.

Next, repeat the melting process above with the red candy melts. Using a spoon, drizzle the melted red candy melts over the layer of white peppermint candy melts. Immediately top the entire thing with crushed candy canes, and any red and white candy or sprinkles you would like to use. Set the baking sheet aside for 30 minutes to cool. Then, transfer to your fridge to firm for another 60-90 minutes. Once completely firm, break into serving or bite-sized pieces.

STORING, PACKAGING, & FREEZING

When it comes to most snacks and treats, they taste best at room temperature, but they don’t hold up well to being left out on your countertop for long periods of time. They will stay fresh in a cookie jar or food-safe container with a lid for 3-5 days if left to sit on your kitchen countertop. You can store them in a food-safe container in your fridge. When you want one, two, or half a dozen, take them out of the container and place them in a single layer on a plate. Let them sit at room temperature for 5 minutes and they’re ready!

If you plan to freeze your Candy Melt Peppermint Bark, you certainly can! Once you break it into manageable pieces, pile them into a clean, food-safe container. The container must be freezer friendly! You’ll want to ensure a very tight-fitting lid too. I use these quite often when freezing baked goods. I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. This helps to create a better seal. The goal is to keep all of that freshness locked in!  

You can freeze this bark for up to three months. If you plan to give previously frozen bark as a gift, I would lay them out on a wire cooling rack to thaw completely. If packaging, wait until the condensation has evaporated. Once thawed, pile into cellophane bags and tie with a ribbon, or stack in a cookie tin/box.

With all of that said, you really don’t need to freeze snacks and treats, because for the most part, they are ready in very little time and you should easily be able to prepare them the day you plan to eat them or serve them to guests.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down to follow me and never miss another recipe!

Finally, as I stated previously, every day I will be posting a new recipe. If you miss one, don’t fret. You can find my entire collection of Christmas Recipes right here! There are over 200 Christmas recipes and counting. There’s something for everyone! Cheers!