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From the new Yummy Supper cookbook, author and food blogger Erin Scott shares her recipe for a simple, 3-ingredient holiday bark that's the perfect sweet treat gift. Vijay, Recipe Hunter

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Quick and Easy Peppermint Bark

3 ingredients for a festive Christmas treat

Quick and Easy Peppermint Bark from the Yummy Supper Cookbook - only 3 ingredients for a delicious holiday treat!
Quick and Easy Peppermint Bark from the Yummy Supper Cookbook - only 3 ingredients for a delicious holiday treat!

This recipe is from the cookbook Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a {Gluten-Free} Omnivore by blogger and photographer Erin Scott. Read a full review of the cookbook here.

Once in a while, you come across a recipe that is too simple to be true. Here, that is certainly not the case. From her new cookbook Yummy Supper, blogger and photographer Erin Scott demonstrates how 3 ingredients and a touch of technique turn into a magically simple dessert. By first cooling a layer of melted dark chocolate in the fridge then topping it with a layer of melted white chocolate and crushed candy canes, Erin creates the perfect edible gift for the holidays. Wrap it in a beautiful mug for a hostess gift or take it as a crowd-pleasing sweet ending for a holiday potluck. And, since the recipe makes more than enough, make sure to keep an extra box around the house just for you.

Quick and Easy Peppermint Bark from the Yummy Supper Cookbook - only 3 ingredients for a delicious holiday treat!

Quick and Easy Peppermint Bark

From the Yummy Supper cookbook

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 1 3/4 pounds


  • 1 pound semisweet or bittersweet chocolate
  • 12 ounces white chocolate
  • 3 or 4 peppermint candy canes


  1. Use a sharp knife to chop the semisweet or bittersweet chocolate into little slivers. In a double boiler, melt the chocolate until smooth and silky. While the chocolate is melting, line a large baking sheet with parchment paper.
  2. Pour the melted chocolate onto your parchment-lined baking sheet. Use the back of a spoon or spatula to spread the chocolate around until it makes a 1/8" thick layer. Stick the baking sheet in the fridge for 15-20 minutes, allowing the chocolate to firm up
  3. While the base layer of chocolate is cooling, chop and melt the white chocolate in the same gentle fashion as you did the dark chocolate.
  4. Crush the candy canes in a zip top bag.
  5. Once the dark chocolate has firmed up a bit in the fridge and the white chocolate has melted, pour the white chocolate over the dark. Again, use the back of a spoon to create a relatively smooth layer. If the base chocolate layer melts a bit into the white, swirl this hint of darker chocolate for a slightly marbled look.
  6. Sprinkle the crushed candy canes onto the warm white chocolate. Return the baking sheet to the fridge and let your peppermint bark chill for a couple of hours or even overnight.
  7. Once fully chilled and firm, peppermint bark can be broken into pieces using your hands or a heavy knife. Store in an airtight container and eat within 2 weeks.

Reprinted with permission from author Erin Scott and Rodale Books Note: some links in this post are affiliate links which support us to grow NoshOn.It at no additional cost to you


Erin Scott

Food + Lifestyle Photographer, Food Writer

Erin Scott from Yummy Supper

For me, all good food starts with the freshest local ingredients. As someone who has to be gluten-free for medical reasons, cooking from scratch is not only enjoyable, but a necessity for the health of my family. Don't worry there's no deprivation in our household - luckily the world is filled with a delicious array of ingredients.

Erin is the photographer and writer behind Yummy Supper, a deliciously gorgeous food blog where she shares her from-scratch recipes and stunning photography from her Berkeley, CA kitchen with us. After having to move her household to a gluten-free lifestyle several years ago, Erin and her family became extraordinarily creative with creating satisfying, delicious, and healthful meals without the gluten and even discovering a new passion for food and cooking along the way. With a garden full of herbs, veggies, and fruit in their backyard, Erin’s style is seasonal, fresh, unfussy, and healthy. On top of it all, she recently announced that she’ll be writing her own cookbook!

Head over to Yummy Supper and say hello to Erin on Twitter.