#peppermintbark

Indulge in the perfect holiday treat with this Chocolate Peppermint Bark Popcorn. The combination of dark and white chocolate, along with the festive touch of crushed candy canes, creates a delicious and easy-to-make snack for your holiday gatherings.

Ingredients: 12 cups popped popcorn. 1 cup dark chocolate chips. 1 cup white chocolate chips. 1/2 cup crushed candy canes. 1 tablespoon vegetable oil.

Instructions: Place popped popcorn in a large mixing bowl. In a microwave-safe bowl, melt dark chocolate chips with 1/2 tablespoon of vegetable oil in 30-second intervals, stirring between each, until smooth. Drizzle melted dark chocolate over the popcorn, stirring to coat evenly. Spread the chocolate-coated popcorn on a parchment-lined baking sheet in a single layer. In another bowl, melt white chocolate chips with the remaining 1/2 tablespoon of vegetable oil in the same way as before. Drizzle the melted white chocolate over the popcorn, creating a marbled effect. Sprinkle crushed candy canes over the popcorn while the chocolate is still melted. Allow the popcorn to cool and the chocolate to set before breaking it into clusters. Store in an airtight container and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy the holiday flavors of peppermint bark with these tasty dessert shooters. A delicious holiday treat made of white chocolate mousse, chocolate cookies, and peppermint candies stacked on top of each other.

Ingredients: 1 cup crushed peppermint candies. 1 cup white chocolate chips. 2 cups heavy cream. 1/2 cup powdered sugar. 1 teaspoon vanilla extract. 1 cup crushed chocolate cookies. 1/2 cup mini marshmallows.

Instructions: Over a double boiler, melt white chocolate chips in a bowl that can handle heat. Stir the chocolate until it is smooth. Take it off the heat and let it cool down a bit. Heavy cream should be whipped in a different bowl until stiff peaks form. Mix the whipped cream with the melted white chocolate, powdered sugar, and vanilla extract by folding it in slowly. Put crushed chocolate cookies, peppermint candies, and the white chocolate mousse mixture in serving glasses. Stack the layers again and again until the glasses are full. Add a dollop of the white chocolate mousse on top to finish. Add more crushed peppermint candies and mini marshmallows to the top of each shooter. Put it in the fridge for at least two hours before you serve it. Enjoy! Serve cold.

Prep Time: 20 minutes

Cook Time: 0 minutes

Indulge in a delicious paleo-friendly version of classic peppermint bark. This treat is perfect for satisfying your sweet tooth while staying true to the paleo diet.

Ingredients: 1 cup coconut oil. 1/2 cup raw honey. 1 cup unsweetened cocoa powder. 1/2 teaspoon peppermint extract. 1/4 cup crushed paleo-friendly peppermint candies. 1/4 cup unsweetened shredded coconut.

Instructions: Line a baking sheet with parchment paper and set aside. In a saucepan over low heat, melt the coconut oil and raw honey together, stirring until well combined. Remove the saucepan from heat and whisk in the unsweetened cocoa powder until the mixture is smooth. Stir in the peppermint extract. Pour the chocolate mixture onto the prepared baking sheet and spread it out evenly with a spatula. Sprinkle the crushed paleo-friendly peppermint candies and unsweetened shredded coconut evenly over the chocolate layer. Place the baking sheet in the refrigerator for at least 1 hour or until the bark is completely set. Once set, break the bark into pieces and enjoy! Store any leftovers in the refrigerator to prevent melting.

Prep Time: 15 minutes

Cook Time: 60 minutes

For Christmas, these Peppermint Bark Chocolate Cupcakes are the best sweet treat ever. There are white and semisweet chocolate chips all over the rich chocolate cupcakes, and a delicious peppermint bark ganache sits on top. These desserts are festive and rich, and your holiday guests will love them.

Ingredients: 1 and 1/2 cups all-purpose flour. 1 cup granulated sugar. 1/2 cup unsweetened cocoa powder. 1 tsp baking soda. 1/2 tsp baking powder. 1/2 tsp salt. 2 large eggs. 1 cup buttermilk. 1/2 cup vegetable oil. 2 tsp vanilla extract. 1/2 cup boiling water. 1/2 cup crushed peppermint candy canes. 1/2 cup white chocolate chips. 1/2 cup semisweet chocolate chips. 1/2 cup heavy cream. 1/2 cup crushed peppermint candy canes for garnish.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Mix the cocoa powder, sugar, baking soda, baking powder, and salt in a large bowl with a whisk. In a separate bowl, mix the eggs, buttermilk, oil, and vanilla extract. Mix everything together well. Add the boiling water slowly and mix the batter until it is smooth. It's okay that the batter isn't very thick. Add white chocolate chips, semisweet chocolate chips, and 1/2 cup of crushed peppermint candy canes. Fill each cupcake liner about two thirds of the way to the top with batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After the cupcakes have cooled in the pan for a few minutes, move them to a wire rack to cool all the way down. Make the peppermint bark ganache while the cupcakes cool. Put the heavy cream in a small saucepan and heat it over medium-low heat until it just starts to simmer. Take it off the heat and add the last 1/2 cup of crushed peppermint candy canes. Mix the candy canes in and stir them around until the mixture is smooth. Wait a few minutes for the ganache to cool down, then pour it over the cupcakes that are already cool. You can also add more crushed peppermint candy canes as a decoration for an extra holiday look. Serve your tasty Peppermint Bark Chocolate Cupcakes and enjoy them!

Prep Time: 20 minutes

Cook Time: 18-20

Enjoy a tasty version of peppermint bark that doesn't contain gluten. You can make this treat at home and enjoy it during the holidays or whenever you want something sweet and minty. It's simple to make and everyone will love it!

Ingredients: 12 ounces gluten-free dark chocolate chips. 12 ounces gluten-free white chocolate chips. 1/2 teaspoon peppermint extract. 1/2 cup crushed gluten-free candy canes.

Instructions: Put parchment paper on the bottom of a baking sheet. In a bowl that can go in the microwave, melt the gluten-free dark chocolate chips for 30 seconds at a time, stirring after each time until the chocolate is smooth. Melt the dark chocolate and add 1/4 teaspoon of peppermint extract. Place the dark chocolate on the baking sheet that has been prepared and spread it out until it is the thickness you want. For about 20 minutes, put the baking sheet in the fridge to let the dark chocolate set. To melt the gluten-free white chocolate chips in another bowl that can go in the microwave, do it in 30-second increments, stirring between each one until the chocolate is smooth. Add the last 1/4 teaspoon of peppermint extract to the white chocolate that has been melted and mix it in. Spread out the white chocolate layer on top of the dark chocolate layer that has set. Place the broken up gluten-free candy canes on top of the white chocolate cake. Put the baking sheet back in the fridge for at least 30 minutes to let the peppermint bark harden all the way through. Break the bark into pieces when it's set, and enjoy your gluten-free peppermint bark!

Prep Time: 15 minutes

Cook Time: 5 minutes