If your love for s’mores carries into the holiday season, then this Peppermint Graham Cracker Bark with Marshmallows is just the recipe for you. Layers of flavor build upon each other with the crunchy graham, soft and sticky marshmallows, rich chocolate, and seasonal peppermint! It’s perfect for gifting to neighbors and storing in the freezer when you need a little pick me up when the holiday stress gets to you!
Why You Need This Peppermint Chocolate Bark In Your Life
You have a holiday party to go to and you have zero desire to bake, but signed up for dessert. This is the perfect “I made something delicious” vibe to send the host when you walk in yet you didn’t have to precisely measure or get your kitchen dirty. The best part… you can over measure and it still turns out amazing!
Or, you want something to gift your neighbors (and save for yourself) but don’t want to spend a fortune. With just a few market staples this Peppermint Graham Cracker Bark can be yours (errr.. theirs?!)
What You Need to Make Peppermint S’mores Bark
- graham crackers: cinnamon is my preferred flavor since it adds a nice seasonal touch, but I’ve tried chocolate and plain ole’ honey and they both were delicious!
- mini marshmallows: buy the mini, not the regular or some obscure shape as the mini help cover the most surface area on the grahams while baking evenly too.
- chocolate: if you’re like us and need dairy-free, then purchase that! a semi-sweet chocolate works best in here.
- grapeseed oil: this is a neutral oil and lends well to melting the chocolate quickly in the microwave.
- peppermint candy: the peppermint discs (or starlights as they are frequently called) are the easiest to unwrap quickly, however you can always use candy canes too.
Ingredient Swaps
To make this recipe fit your lifestyle, consider these swaps:
- dairy-free: make sure to use dairy-free chocolate, graham crackers and marshmallows are usually dairy-free but always double check as manufacturers will vary as far as ingredients
- gluten-free: swap for gluten-free graham crackers or pretzels
- vegan: use cinnamon graham crackers made without honey and vegan marshmallows
How to Make the Easiest Peppermint Graham Cracker Bark
When I said this recipe was easy and no fuss, I really mean it.
- Break the graham crackers up on a rimmed baking sheet (or sheets depending on how much you’re making.)
- Cover with the mini marshmallows.
- Bake for 3 to 5 minutes, melting the chocolate and grapeseed oil together in the microwave while the grahams and marshmallows are baking.
- Remove baking sheet and cover grahams and marshmallows with melted chocolate, evenly spreading the chocolate around with a spatula.
- Sprinkle crushed peppermint on top and set in the freezer to harden.
- Remove and enjoy!
Once the bark is frozen, remove and break it into pieces. Enjoy immediately, or follow storing instructions below!
Recipe Notes + Tips
This recipe is really hard to mess up, I promise! Keep these tips in mind to make it wonderful each time.
- Watch the oven time, you don’t want them to get that campfire burn taste! Once the tops start looking a bit soft and “gooey”, remove the baking sheet.
- When melting chocolate, be sure to do so in the intervals mentioned above. Burning the chocolate will result in a bitter taste.
- Once you have the peppermint unwrapped, use a metal ladle or your meat mallet to crush them in a ziplock bag (it makes the least amount of mess.)
How to Store Your Peppermint Chocolate Bark
- If enjoying within a few days, keep it in the refrigerator in an airtight container.
- If saving to enjoy 5 days or later, store in the airtight container in the freezer (however you can also store immediately in the freezer if you like the crunchier, cold chocolate taste.)
- If gifting, I recommend putting in boxes versus bags as it will hold better. Keep in a cool area of your kitchen until delivering.
Other Easy Holiday Recipes You May Enjoy
- Gluten Free Gingerbread Cookies
- The Best Sugar Cookie Cut-Outs
- Vegan Snowball Cookies
- Chocolate Walnut Rugelach Cookies
If you try this recipe, would you please do me a favor and leave a star rating in the recipe box and/or comment below! This helps immensely in Google to continue delivering high quality content to you. And please be sure to tag and share what you made with me on social, I love seeing your creations! You can find me here: Instagram – Facebook – Pinterest!
Peppermint Graham Cracker Bark with Marshmallows
Ingredients
- 36 each cinnamon graham crackers 1 box (14.5 oz) or 3 sleeves
- 10 oz mini marshmallows
- 20 oz semi sweet chocolate dairy-free
- 4 teaspoons avocado oil
- 10 oz peppermint candy crushed
Instructions
- Preheat oven to 350 degrees F. Then, line two rimmed baking sheets with parchment paper. Break the graham crackers in half, then place them on the sheets close together.
- Sprinkle the marshmallows evenly over the top, then place in the oven to bake for 3 to 5 minutes (or until marshmallows are soft and starting to cook.)
- While the graham crackers are in the oven, melt the chocolate. Add the avocado oil to the chocolate in a glass bowl, then heat in 30 second intervals (about 90 seconds total), stirring in between until melted.
- Remove graham crackers from oven and immediately pour the chocolate over the top. Use a spatula to evenly distribute the chocolate, then top with the crushed peppermint.
- Place in the freezer for about 10 minutes (or more if necessary) to harden. Then, break up and enjoy!
Notes
Ingredient Swaps
To make this recipe fit your lifestyle, consider these swaps:
- dairy-free: make sure to use dairy-free chocolate, graham crackers and marshmallows are usually dairy-free but always double check as manufacturers will vary as far as ingredients
- gluten-free: swap for gluten-free graham crackers or pretzels
- vegan: use cinnamon graham crackers made without honey and vegan marshmallows
Recipe Notes
This recipe is really hard to mess up, I promise! Keep these tips in mind to make it wonderful each time.- Watch the oven time, you don’t want them to get that campfire burn taste! Once the tops start looking a bit soft and “gooey”, remove the baking sheet.
- When melting chocolate, be sure to do so in the intervals mentioned above. Burning the chocolate will result in a bitter taste.
- Once you have the peppermint unwrapped, use a metal ladle or your meat mallet to crush them in a ziplock bag (it makes the least amount of mess.)
How to Store Your Peppermint Chocolate Bark
- If enjoying within a few days, keep it in the refrigerator in an airtight container.
- If saving to enjoy 5 days or later, store in the airtight container in the freezer (however you can also store immediately in the freezer if you like the crunchier, cold chocolate taste.)
- If gifting, I recommend putting in boxes versus bags as it will hold better. Keep in a cool area of your kitchen until delivering.
Want more Shaw Kitchen recipes? Then sign up here for my 5 Day Stress-Free Meal Plan delivered straight to your inbox!
Leave a Reply