Peppermint Bark Cheesecake Dip is a delicious no-bake dessert accompaniment that takes just 10 minutes to whip up! Made with white chocolate, cream cheese, and heavy whipping cream plus loads of chocolate chunks and crushed candy canes, it’s the perfect Christmas dessert!

Love peppermint? Try this Peppermint Bark Fudge or these Chocolate Peppermint Icebox Cookies next!

Peppermint Bark Cheesecake Dip is a perfect dessert dip for the holiday season.

This easy recipe combines the bold peppermint flavor with the creaminess of cheesecake and promises to be a hit at your next holiday party!

It’s similar to my No Bake Peppermint Bark Cheesecake in dip form, and that’s one of our favorite holiday desserts. It’s a hit wherever we take it!

This dip is a little quicker to throw together, so it’s perfect for last minute guests or a Christmas potluck during a busy week.

For more amazing peppermint treats that will WOW at your next holiday party, check out my Peppermint Mocha recipe, Chocolate Peppermint Icebox Cookies, Layered Double Chocolate Peppermint Cake, and these No Bake White Chocolate Peppermint Oreo Truffles.

Ingredients Needed:

• Chocolate: use white chocolate chips or a chopped white chocolate baking bar — this flavors our dip and thickens it as well.
• Heavy Whipping Cream: heavy cream gives the dip its smooth and velvety texture. Full-fat coconut milk can be a dairy-free alternative, although the taste and texture will be different.
• Cream Cheese: full-fat cream cheese is best for that classic cheesecake taste and texture. You can use a lower-fat cream cheese if you prefer, but the result will be slightly thinner.
• Powdered Sugar: to add sweetness and help achieve a smooth texture to the dip.
• Vanilla Extract: enhances the overall flavor of the dip.
• Mint Extract: to give your dip that bold peppermint flavor that’s central to the dish. You can use less or more according to your tastes.
• White Chocolate: These little bits add texture and a burst of white chocolate flavor to every bite.
• Finely Chopped Dark or Milk Chocolate: offers texture and flavor, just like chopped peppermint bark!
• Peppermint Candy Canes: They give the dip its characteristic peppermint crunch and flavor. If candy canes aren’t available, peppermint candies can be used as an alternative.

How to Make Easy Peppermint Bark Dip

This recipe is quick and easy to make, so whip up a batch to elevate your holiday dessert table! Full instructions are included in the recipe card below.

1. Mix cream cheese and sugar: Beat the cream cheese, then mix in the powdered sugar until combined.
2. Add chocolate and extracts: Mix in the melted chocolate, vanilla extract, and mint extract and beat until combined.

3. Add whipping cream: Beat in the whipping cream until it’s thick and fluffy. Adjust the flavors, if desired.
4. Add chocolate and candy canes: Stir in chopped white chocolate, chopped dark chocolate, and crushed candy canes, then chill until ready to serve.

Peppermint Bark Cheesecake Dip FAQs

Tips and Notes

• High quality ingredients. One of the best ways to ensure the best flavor here is to opt for high-quality ingredients. Use your favorite kind of chocolate, candy canes, and full-fat creams for a full texture and flavor.
• Room temperature ingredients. Make sure your cream cheese is at room temperature before you begin, to allow the ingredients to more easily whip together.
• Serving the dip. It’s worth noting that dairy-based dips like this one shouldn’t be left out at room temperature for extended periods of time. If you’re serving it for your holiday parties, you can place the serving bowl in a larger bowl filled with ice to keep it cool on the dessert table. Alternatively, serve a smaller bowl of the dip and refresh it as needed from the refrigerated supply.

Chocolate Candy Cane Cheesecake Dip Variations

• Use other kinds of chocolate. Try using semi-sweet chocolate instead of white chocolate, or use some milk chocolate if you prefer it. The dip will be less sweet overall, so add in some sweetness to balance that out. You can also add a tablespoon of cocoa to the dip for a chocolatey version.
• Try other garnishes. Garnish your dip with your favorite kind of mini chocolate chips, chocolate curls, or festive sprinkles.

Serving Suggestions

Serve this dip with your favorite Christmas cookies on your holiday dessert table for extra festive sweetness. Check out my 31 Best Christmas Cookie Recipes for some yummy inspiration!

Alternatively, serve the dip with some dipping snacks like Graham crackers, Oreos, vanilla wafers, or salted pretzels.

This delicious dip will be a decadent side to my Peppermint Bark, or serve it with my Dessert Charcuterie Board!

More Easy Sweet Dip Recipes to Try

Appetizers

Cream Cheese Fruit Dip

Desserts

Peppermint Bark Cheesecake Dip

Desserts

Caramel Apple Dip

Desserts

Cannoli Dip

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Peppermint Bark Cheesecake Dip

Peppermint Bark Cheesecake Dip is a delicious no-bake dessert accompaniment that takes just 10 minutes to whip up! Made with white chocolate, cream cheese, and heavy whipping cream plus loads of chocolate chunks and crushed candy canes, it's the perfect Christmas dessert!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12 servings

Calories 149cal

Author Ashley Fehr

Ingredients

• ½ cup white chocolate chips (85g)* or chopped white chocolate baking bar
• ½ cup + 1 tbsp heavy whipping cream
• 8 oz full fat cream cheese (room temperature) 1 package or 250 grams
• ⅓ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon mint extract
• ¼ cup finely chopped white chocolate
• ¼ cup finely chopped dark or milk chocolate
• 4 peppermint candy canes (crushed)

US Customary – Metric

Instructions

• In a small microwave-safe bowl, heat the white chocolate chips and 1 tablespoon cream on 50% heat in 30-second intervals, stirring between each time, until melted. Set aside and allow to cool for at least 10 minutes.
• In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add in the powdered sugar and beat until combined.
• Add melted chocolate, vanilla, and mint extract and beat until combined. For best results, chill for 20 minutes in the fridge or 10 minutes in the freezer before continuing.
• Add whipping cream and beat on low until combined, then on high speed until thick and fluffy. Taste and adjust the sweetness and mint flavor to your preferences, if desired.
• Stir in chopped white chocolate, chopped dark chocolate, and crushed candy canes. Chill until ready to serve (I recommend chilling for at least one hour, but this isn’t necessary).
• Serve with Graham crackers, cookies, or pretzels as desired.

Video

Notes

Ingredients and Substitutions:

• *White chocolate: I use Hershey’s Chipits but white chocolate baking bars or candy melts will also work great. The brand of chocolate used can affect the way it melts so I recommend choosing something you have had success with before or that is made to be melted. I do find that the microwave works better for me than on the stovetop.
• Cream cheese: I use full-fat cream cheese as it stays nice and thick, but you can easily swap it for light cream cheese if you prefer.
• Powdered sugar: I prefer using powdered sugar so that my dip isn’t grainy, but you can also use granulated sugar or a sweetener of your choice. You can taste and adjust sweetness to your preferences before serving.
• Candy canes: candy canes add a festive crunch and flavor, but in a pinch, you can use any hard mint candies.

Storage

• Store: Store your chocolate candy cane dip in an airtight container, or tightly covered in plastic wrap, in the refrigerator for 2–3 days. Allow it to cool to room temperature before putting it in the fridge. Stir it well before serving it again.
• Freeze: While you technically can freeze the dip, the texture might change slightly upon thawing it. It’s best enjoyed fresh or refrigerated. As it only takes 10 minutes to whip up, it’s best enjoyed fresh!

Nutrition

Calories: 149cal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 150mg | Potassium: 119mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 160IU | Vitamin C: 0.1mg | Calcium: 107mg | Iron: 0.1mg

The post Peppermint Bark Cheesecake Dip appeared first on The Recipe Rebel.

This No Bake Peppermint Bark Cheesecake is the perfect Christmas dessert. It’s rich, creamy, loaded with white chocolate, peppermint bark and topped with whipped cream and crushed candy canes.

You might also like this Peppermint Bark Cheesecake Dip or this Peppermint Mocha Recipe!

There’s nothing I love more than having dessert already prepped and ready to go before a holiday party. And this No Bake Peppermint Cheesecake is the perfect way to do that!

It’s also seriously delicious, rich and creamy — with little bits of crunch from the chopped peppermint bark.

This recipe takes just 20 minutes to prep and is the perfect make-ahead dessert since it needs 8 hours to chill in the fridge. It’s so light and fluffy and has just the right amount of peppermint flavor.

Looking for more easy Christmas desserts? Check out my Christmas Desserts, 31 Best Christmas Cookies Recipes, Christmas Sugar Cookies and loads of no bake Easy Christmas Treats.

Ingredients Needed:

• Crust: our two-ingredient crust is made up of melted butter and crushed chocolate sandwich cookies.
• White Chocolate Chips: melted with heavy whipping cream to create the base for the cheesecake filling.
• Heavy Whipping Cream: make sure you use heavy whipping cream, not a lighter cream, for the creamiest texture.
• Cream Cheese: get full-fat cream cheese blocks for the perfect cheesecake texture.
• Powdered Sugar: sweetens and stabilizes the filling.
• Vanilla: adds flavor depth.
• Mint Extract: gives the cheesecake its peppermint flavor.
• Peppermint Bark: we’re using crushed peppermint bark in the filling to add texture and extra peppermint flavor.
• Garnishes: heavy whipping cream, powdered sugar, crushed candy canes

How to Make No Bake Peppermint Bark Cheesecake

This delicious no-bake dessert takes a quick 20 minutes to prep! You can find the detailed recipe down in the recipe card.

1. Make the crust: Combine crushed cookies and melted butter, then press into a springform pan.
2. Make the filling: Melt your chocolate first so it can cool, then combine cream cheese with other filling ingredients. Add in melted, cooled chocolate.
3. Chop the peppermint bark and mix that into the filling.
4. Assemble and chill: Spread the filling into the crust, then chill in the fridge until firm. Garnish and serve!

No Bake Cheesecake FAQs

Tips and Notes

• Use a springform pan. A springform pan is the key to removing the cheesecake without damaging it. I like to pinch a piece of parchment between the bottom and the sides so I can easily lift the cheesecake out after.
• Use full-fat cream cheese blocks. Other varieties of cream cheese won’t yield nearly the same creamy texture.
• Chill fully. The cheesecake needs a minimum of 8 hours in the fridge to set up properly. Give it time!
• No Oreos? Swap them out for 2 ½ cups crushed chocolate cookies and ½ cup melted butter.

More No-Bake Cheesecake Recipes You’ll Love

Desserts

No Bake Oreo Cheesecake

Desserts

No Bake Cookie Dough Cheesecake

Desserts

No Bake Chocolate Cheesecake + VIDEO

Desserts

No Bake Peanut Butter Cup Cheesecake

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No Bake Peppermint Bark Cheesecake

This No Bake Peppermint Bark Cheesecake is the perfect holiday dessert. It's rich, creamy, infused with peppermint flavor, and topped with chopped peppermint bark.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Chilling time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 12 slices

Calories 600cal

Author Ashley Fehr

Ingredients

Crust

• ½ cup melted butter
• 300 grams chocolate sandwich cookies (about 25 cookies)

Cheesecake Filling

• 1 cup white chocolate chips (170g)* (or chopped white chocolate baking bar)
• 1 cup + 2 tablespoons heavy whipping cream (divided)
• 24 oz full fat cream cheese (room temperature) 3 packages or 750 grams
• 1-1 ¼ cups powdered sugar
• 1 teaspoon vanilla
• 1 teaspoon mint extract
• ½ recipe peppermint bark (prepared)* (about 300 grams or 1¼ cups chopped)
• 2 peppermint candy canes optional

Garnish

• 1½ cups heavy whipping cream
• 3 tablespoons powdered sugar
• crushed candy canes for garnish

US Customary – Metric

Instructions

• In a medium bowl, stir together white chocolate and 2 tablespoons cream. Microwave on high for 40 seconds, then stir until completely smooth (heat another 15 seconds if necessary). Place in the fridge just to cool to room temperature, stirring occasionally.

Crust

• Combine melted butter and cookies in a food processor and process until smooth and a ball forms (Alternately, you could crush the cookies finely and stir together with melted butter)
• Press into a 9″ Springform pan.

Cheesecake Filling

• In a large bowl, beat cream cheese with an electric mixer until smooth. Add 1 cup sugar, vanilla, mint extract and beat on high until light and fluffy, 2-3 minutes.
• Add cooled melted white chocolate and beat on medium speed until incorporated.
• In a separate bowl, beat remaining 1 cup cream on high speed until stiff peaks form. Fold into the cheesecake mixture. Crush candy canes and stir in if using. Taste and remaining ¼ cup sugar if desired.
• Take half of the peppermint bark (¼ of the full recipe) and chop into small chunks. Stir into cheesecake mixture.
• Spread cheesecake filling into the prepared crust and smooth the top. Refrigerate at least 8 hours (overnight is even better) until chilled and firm.

Garnish

• In a medium bowl, whip cream and powdered sugar with an electric mixer until stiff peaks form.
• Swirl around the edge of the cheesecake and garnish with the remaining peppermint bark and some crushed candy canes as desired.
• Slice and serve.

Video

Notes

*I use Hershey Chipits but white chocolate baking bars or candy melts will also work great. The brand of chocolate used can affect the way it melts so I recommend choosing something you have had success with before or that is made to be melted.

*This recipe uses prepared or store bought peppermint bark, but if you don’t have any you can get a similar effect but adding a mix of finely chopped chocolate, finely chopped white chocolate and crushed peppermint candy canes.

**No Oreos? Swap for 2 ½ cups crushed chocolate cookies and ½ cup melted butter.

 

Nutrition

Calories: 600cal | Carbohydrates: 59g | Protein: 13g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 598mg | Potassium: 354mg | Fiber: 1g | Sugar: 50g | Vitamin A: 715IU | Vitamin C: 0.4mg | Calcium: 300mg | Iron: 3mg

The post No Bake Peppermint Bark Cheesecake appeared first on The Recipe Rebel.

It’s no secret that chocolate and mint is a favorite flavor combo around here, especially at Christmas!

These No Bake Mint Chocolate Bars are on repeat, and this Peppermint Bark is an easy treat that disappears even faster than it’s made!

I confess that these are my first slice and bake cookies here on The Recipe Rebel, and my first time making them!

I admit that I expected slice and bake cookies to be hard and dry, which is not really what we’re going for around here when I’m making cookies.

But we were pleasantly surprised! These Chocolate Icebox Cookies are tender and crumbly and not too sweet, and they pair perfectly with a drizzle of chocolate and some crushed candy canes.

They are a great base cookie and there are so many ways to make them your own — I’ve included a list below!

Why are they called Icebox Cookies?

These slice and bake cookies are called Icebox Cookies because you can keep your roll of cookie dough wrapped and in the refrigerator for several days or freeze up to 3 months.

Then when you need a quick dessert, you can just slice off however many cookies you need and bake!

During the holidays when everyone is busy, a roll of icebox cookie dough is a great gift for a friend or neighbor!

Tips for making perfect Slice and Bake Cookies:

Here are a few tips and tricks to help you see success!

• Divide into sections — I divide my dough in half, but you could do thirds or even quarters. This way, you can make a smaller amount at once, and even store a roll or two in the freezer to enjoy later! Even if you’re baking them all at once, dividing the dough into smaller sections allows you to work with the dough while it is chilled.
• Chill — this is important because it helps the cookies to keep their shape. You know I’m not one for extra steps, so you know it’s a must here!
• Slice and turn — for perfectly round cookies, use a very sharp knife and turn the roll slightly every time you slice a cookie. This will prevent you from flattening one side!

Variations on these Chocolate Peppermint Cookies:

• You can add mint extract to the dough as well as the coating for extra mint flavor
• You can skip the mint altogether, and opt for a solid chocolate or double chocolate cookie.
• Add in finely chopped nuts, toffee bits, or dried fruit to the cookie dough before chilling — stick to 1 cup or less of mix ins.
• Roll the tube of cookie dough in finely chopped nuts or sprinkles before chilling for a fun and festive twist
• Dip the cookies and sprinkle with toffee bits, nuts, dried fruit, sprinkles, or anything else your heart desires before the chocolate is set.

More Christmas Treats you’ll love:

• Christmas Sugar Cookies
• Mint Cream Cheese Brownies
• Mint Hershey Kiss Cookies
• Peppermint Mocha
• Homemade Mint Chocolate Oreos

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Chocolate Peppermint Icebox Cookies

These Chocolate Slice and Bake Cookies are dipped in dark or white chocolate, flavored with peppermint and sprinkled with crushed candy canes — the prettiest Christmas cookie!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 6 minutes minutes

Chilling: 1 hour hour

Total Time 1 hour hour 36 minutes minutes

Servings 48 cookies

Calories 105cal

Author Ashley Fehr

Ingredients

• 1 cup butter softened
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 2 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• ½ teaspoon salt

Chocolate for Dipping

• 200 grams dark chocolate chopped
• 1 tablespoon canola oil
• 1/2 teaspoon peppermint extract
• crushed candy canes optional

Instructions

• In a large bowl with an electric mixer, beat butter until smooth.
• Add sugar, egg and vanilla and beat on medium high speed until light and fluffy, about 2 minutes, scraping down the sides of the bowl as necessary.
• Add flour, cocoa powder, baking powder and salt and beat on low speed just until combined.
• Divide dough in half and roll each half into a tube roughly 10 inches long and 1.5-2" in diameter. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 5 days. (You can also freeze the dough at this point for up to 3 months).
• Preheat the oven to 375 and line rimmed baking sheets with parchment paper.
• Working with one roll at a time, slice the cookie dough into 1/4" rounds and place 1" apart on prepared baking sheets. Bake for 6 minutes or until edges appear dry. Remove from the oven and let cool for 5 minutes before removing to a flat surface to cool completely.
• Repeat until all cookies are baked and cooled completely. If you want, you can freeze the cookies before dipping to make them even more sturdy.
• Place a small pot on the stove with 1" of water in the bottom and bring to a boil.
• Place chocolate, oil, and extract in a medium glass bowl that fits over the top of the pot without touching the water. Place the bowl over the simmering water and stir chocolate frequently to melt.
• Remove from the heat and dip cookies completely using a fork, or hold the edge of the cookie and dip half way. You can also pour the chocolate into a piping bag and drizzle over the finished cookies. Sprinkle with crushed candy canes if desired.
• Place in the refrigerator to set completely before serving. Keep refrigerated or frozen when storing so that the chocolate stays firm.

Nutrition

Calories: 105cal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 61mg | Potassium: 65mg | Fiber: 1g | Sugar: 5g | Vitamin A: 125IU | Calcium: 12mg | Iron: 1mg

The post Chocolate Peppermint Icebox Cookies appeared first on The Recipe Rebel.

This Peppermint Bark is an easy Christmas candy, made with dark chocolate, white chocolate, peppermint extract and crushed candy canes! See the full step by step recipe video down in the recipe card.

I’ll admit it: I’m a sucker for Christmas candy.

We love it all: the chocolate oranges, these Chocolate Peanut Butter Pretzel Candies, the toffee, the almond roca, the turtles and don’t forget these White Chocolate Peppermint Oreo Truffles. Really everything except the candy canes.

Am I alone in this?

As festive as they are, candy canes aren’t really a big deal here. But a batch of this easy Peppermint Bark?

If you’re too slow, you just won’t get any.

I love that it’s festive, but also so easy to make. If you can set up a doubler boiler (you CAN, I promise!), you can make perfect peppermint bark to share with friends and family this holiday season, or…… not

One of the great things about peppermint bark is that it takes just minutes of prep time, so it’s one of those great last minute additions to a holiday baking tray for the neighbors that may or may not be full of store bought cookies.

Add a few triangles of this easy peppermint chocolate bark and no one will notice!

How to set up a double boiler:

We did this last week when we made these Peanut Butter Balls, and we’re doing it again because using a double boiler is a foolproof way to get smooth, melted chocolate that doesn’t seize.

Good chocolate isn’t cheap, so we’re not going to waste any of it by trying to melt it in the microwave.

The best news is that you don’t need any special equipment to make your own double boiler! Just a small pot and a glass bowl that fits over the top of the bowl and can sit on top.

You will want the bottom of the bowl not to be within a couple inches of the bottom of the pot. If it is too close to the bottom, find a larger bowl (so that it doesn’t sit as low), or a smaller pot.

Place one inch of water in the pot and heat to a low boil over medium-high heat.

Place your chopped chocolate in the bowl.

Reduce heat to low and place the bowl over the top of the simmering water.

Stir constantly until the chocolate is melted and smooth.

Variations on this Peppermint Bark recipe:

• You can use dark, semisweet or milk chocolate for the bottom layer, though we prefer dark chocolate (especially with the contrast of the creamy white chocolate on top).
• Try a variety of candy cane flavors if you like, as long as they’re flavors you enjoy with chocolate (this might not be the best time to break out the sour patch!)
• Melt the dark and white chocolate at the same time (separately), and then alternate pouring both into the pan for a white and dark chocolate swirled bark. Just remember to press the candy canes into the top before it sets.
• Add sprinkles, chopped nuts, marshmallow bits, or other decorations you think go well with what you’ve got going on

How to store Peppermint Bark:

Crushed candy canes can become sticky when refrigerated or frozen, so it’s best to keep this chocolate bark in a room temperature spot that doesn’t get too warm.

If your kitchen counter is warm and you are worried about your chocolate melting, you can always keep in the refrigerator up to 2 weeks.

You can freeze peppermint bark, but it is not recommended because the candy canes become sticky. It can still be enjoyed though, if you are not fussy about that

More Christmas candy recipes and other treats you’ll love!

Christmas is the time for making treats to share! Although this Christmas may look different, it is still fun to create fun treats in the kitchen and spread the love to friends, family and neighbors.

• No Bake Christmas Tree Cookies
• Nanaimo Bars
• No Bake Mint Chocolate Bars
• Caramel Puff Corn
• Easy Candied Nuts

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Easy Peppermint Bark

This Peppermint Bark is an easy Christmas candy, made with dark chocolate, white chocolate, peppermint extract and crushed candy canes!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Chilling: 1 hour hour

Total Time 30 minutes minutes

Servings 24 servings

Calories 156cal

Author Ashley Fehr

Ingredients

• 300 grams solid dark chocolate bars, chopped (about 11oz)
• 1 teaspoon mint extract (divided)
• 300 grams solid white chocolate bars, chopped (about 11oz)
• 6 candy canes crushed

Instructions

• Line a rimmed baking sheet with tin foil and set aside.
• Make a double boiler to melt your chocolate: place 1" of water in a small pot and bring it to a simmer over medium high heat.
• Find a glass bowl that fits over the top of the pot and sits on the top edges, but will not touch the water. Add the dark chocolate and ½ teaspoon mint extract to the bowl and place it over the simmering water. Stir frequently until melted and smooth.
• Spread chocolate on foil in baking sheet with an offset spatula — it will cover most of the pan, but maybe not all of it, depending on how thick you want your bark to be. Set in the fridge to set.
• Place your white chocolate and remaining ½ teaspoon mint extract in a clean glass bowl that also fits over your double boiler, and repeat the process to melt the white chocolate.
• Stir in half of the crushed candy canes.
• Remove baking sheet from the fridge and spread the white chocolate over top. Sprinkle with remaining candy canes, pressing gently into the chocolate before it sets.
• Allow to set at room temperature or in the refrigerator for 1 hour, before breaking into chunks and serving.

Video

Nutrition

Calories: 156cal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 3mg | Sodium: 14mg | Potassium: 125mg | Fiber: 1g | Sugar: 13g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg

The post Peppermint Bark appeared first on The Recipe Rebel.

Recipe first posted on The Recipe Critic.

Here we are!

The countdown is on (okay, so my countdown has been on for a few months back, especially since I started testing holiday recipes in September!).

When this post goes live, I plan to be somewhere warm and tropical with my love and my little loves, soaking up some R&R before Christmas and I hope that you can find some time to relax with your loved ones as well this holiday season! (Follow me on Instagram if you want to see what we’re up to!)

You will have to forgive me if I’m not responding to comments here or on social media, or emails as quickly as normal — I will be back soon enough and then I’ll be busy playing catch up.

In the meantime — this cake!

Friends, the BEST chocolate cake in all the land comes from the Hershey test kitchen. No, this is not sponsored and yes, I love Hershey and all the work they do for us — but it’s just true. The Hershey Black Magic Cake is the best chocolate cake there is. A lot of people have reposted it and I’m sure a lot of people have claimed it as their own. Because it is the best.

The cake is so rich and fudgy — you really need nothing to top it. But if you’re going to go all out I say why not a white chocolate whipped cream, crushed candy canes and chocolate shavings? Because it’s the holidays y’all! (<— that felt wrong)

Chocolate and mint has always been one of my favorite combinations, especially at Christmas time. These Mint Chocolate No Bake Cookies, Mint Chocolate Oreos, and Almost No Bake Mint Chocolate Cheesecake are some of my other favorites! I hope you enjoy

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Layered Double Chocolate Peppermint Cake

This Layered Double Chocolate Peppermint Cake has two super fudgy cake layers, a white chocolate whipped cream frosting and is loaded with crushed candy canes and chocolate shavings! This is THEE Christmas dessert!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 460cal

Author Ashley Fehr

Ingredients

Cake

• 2 cups sugar
• 1/2 cup canola oil
• 1 teaspoon vanilla
• 1 teaspoon mint extract optional
• 1 cup milk
• 2 eggs
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 cup hot coffee or water
• 3/4 cup cocoa powder
• 1 3/4 cup whole wheat flour or use all purpose

White Chocolate Whipped Cream

• 1 cup heavy cream
• 165 g white chocolate chopped (about 1 cup)
• 1 package unflavored gelatin
• 1/4 cup cold water
• 1/4 cup powdered sugar

Garnish

• crushed candy canes
• chocolate shavings

Instructions

• CakePreheat oven to 350 degrees F and grease 2 8″ round pans well.
• In a large bowl, whisk together the sugar, oil, vanilla, mint extract (if using) milk and eggs.
• Add the salt, baking soda and baking powder and whisk until combined. Stir in the coffee.
• Add the cocoa and flour and stir just until combined. Pour evenly into prepared pans and bake for 28-30 minutes until a toothpick comes out clean. Set aside to cool to room temperature.
• White Chocolate Whipped CreamIn a microwave safe bowl, heat the cream and chocolate in 45 second intervals on high, stirring each time, until completely smooth.
• Refrigerate until thoroughly chilled (it won’t whip if it’s warm! I often leave it in the fridge overnight).
• After cream is chilled, sprinkle gelatin over ¼ cup cold water in a small bowl. Let sit for 1 minute, then microwave on high for 20 seconds or until dissolved. Set aside to come to room temperature.
• Beat cream mixture with an electric mixer until soft peaks form.
• Stir in room temperature gelatin mixture and powdered sugar and beat until stiff peaks form.
• Place one cake layer on a cake plate and top with half of the whipped cream. Sprinkle with crushed candy canes and chocolate shavings. Repeat layers one more time, using remaining whipped cream.
• Chill at least 2 hours so the whipped cream can set properly before serving. Store leftovers in the refrigerator up to 3 days.

Nutrition

Calories: 460cal | Carbohydrates: 61g | Protein: 6g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 59mg | Sodium: 418mg | Potassium: 270mg | Fiber: 3g | Sugar: 45g | Vitamin A: 365IU | Vitamin C: 0.1mg | Calcium: 95mg | Iron: 1.6mg

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So even though I asked my Facebook group about whether they’d like to see a Turtle, Chocolate Mint, or White Chocolate Peppermint dessert up here for the holidays, and the answer was a resounding, “TURTLE!”, I’m here with a White Chocolate Peppermint recipe anyway.

This was my first ever batch of Oreo truffles. I think I’ve only actually eaten one in my life! I mean, until this batch. Because Oreos. And truffles. And white chocolate peppermint! It’s the perfect easy, no fuss Christmas treat you need right now

It’s not like I don’t have some Turtle flavored goodies coming for you, so now I’m here with one of my favorite holiday combos: mint and chocolate (any kind of chocolate!).

I have to say though, I think my body is happy January is coming.

In November and December, all I want to do is bake. I can’t get enough cookies, candies, bars, desserts…. all of it. But I will definitely be bringing you some healthier recipes come January!

How about you guys? Do you go overboard in the baking department once fall hits? Do you turn over a new leaf for New Years?

*One thing to note with these is that they’re probably not going to be perfectly round. Your chocolate is going to drip a little, your balls may not be perfectly round, and your chocolate may not cover completely — that’s okay! That taste incredible, and that’s what counts.

Love peppermint? Try this No Bake Peppermint Bark Cheesecake or this Peppermint Mocha Recipe next!

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No Bake White Chocolate Peppermint Oreo Truffles

No bake White Chocolate Peppermint Oreo Truffles are only 4 ingredients and SO easy! Perfect for your Christmas baking.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 24 balls

Calories 125cal

Author Ashley Fehr

Ingredients

• 300 grams package Golden Oreos 27 regular sized
• 2 peppermint candy canes
• 4 oz ½ package cream cheese
• 226 grams good white chocolate about 1.5 cups, just enough to coat your truffles
• Garnish: 3 crushed peppermint candy canes

Instructions

• In a food processor, process Oreos and candy canes until fine crumbs. Add the cream cheese and process until the dough comes together (it will form a large ball).
• Line a baking sheet with plastic wrap or foil. Roll Oreo mixture into balls and place on the baking sheet. Freeze at least 2 hours or until solid.
• In a double boiler (a small pot with a glass bowl sitting on top will work just fine, as long as it is far off the bottom of the pot), melt the chocolate: add 1 inch of water in the bottom and bring to a simmer. Place bowl on top and add the chocolate to the bowl. Simmer over low heat, stirring constantly, until white chocolate is melted and smooth.
• Dip Oreo balls in white chocolate, sprinkle with crushed candy canes and set back on baking sheet to set up. Store in the refrigerator until ready to serve, or freeze for up to 6 months. (Truffles will be fine out at room temperature for quite some time, but for longer storage I would store in the refrigerator)

Notes

* The number of balls you get will only be dependent on how big you roll them. Mine were about 1″ in diameter.
* Do not add anything to the chocolate while melting it! If you do, it will not firm up and coat the balls. Chocolate melting wafers would also work well.

Nutrition

Calories: 125cal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 74mg | Potassium: 49mg | Sugar: 11g | Vitamin A: 30IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 0.3mg

The post No Bake White Chocolate Peppermint Oreo Truffles appeared first on The Recipe Rebel.