This no bake festive holiday tart has bittersweet chocolate, white chocolate, and of course a delicious peppermint flavor. A twist on classic peppermint bark, this dessert brings all those flavors together in a delicious chocolate crust!
Of course, I typically make this peppermint bark tart around the holidays. It's a great dessert to break out for any holiday or Christmas party and can be made into individual mini tarts if preferred!
If you're looking for other recipes that combine chocolate and peppermint, try:
Ingredients
- Chocolate cookies
- Unsalted butter
- Bittersweet chocolate
- White chocolate
- Heavy cream
- Peppermint bark
- Vanilla extract
- Salt
See recipe card for quantities.
Instructions
- Step 1: Make crumbs out of the chocolate cookies by pulsing in a food processor until all that's left are crumbs.
- Step 2: Mix in melted butter
- Step 3: Press firmly into a well greased tart pan (the bottom and the sides).
- Step 4: Add bittersweet chocolate in a medium bowl
Bring heavy cream and butter to a boil and pour over chocolate. Let sit for 5 minutes.
Mix the cream and chocolate together until smooth. Then, mix in the peppermint extract, vanilla extract, and salt.
Pour chocolate mixture into crust.
Drizzle melted white chocolate over the tart, then swirl using a toothpick. Sprinkle with crushed candy cane. Place in the refrigerator for at least 4 hours to set before serving.
Hint: If you find the crust is too soggy/won't set when pressing into tart pan, add more cookie crumbs.
Variations
- Semisweet chocolate: If you think bittersweet chocolate will be too, well, bitter for you - use semisweet chocolate! I personally prefer bittersweet chocolate with this dish because the sweetness of the white chocolate balances it out.
- Gluten-free: To make this recipe gluten free, use your favorits gluten free chocolate cookies!
Q&As
What if I don't have a food processor?
Use as blender or put cookies in a plastic sealed bag and crush into crumbs!
What chocolate cookies should I use?
I use store bought, crispy chocolate cookies! I've used multiple kinds, such as: Tate's Bake Shop Double Chocolate Chip Cookies and Rustic Bakery Cookies: Shortbread Chocolate Cacao Nibs
Related
Looking for other recipes like this? Try these:
Peppermint Bark Tart
Ingredients
For the crust
- 290 g chocolate cookies I use crispy, store bought chocolate cookies
- 6 tablespoon unsalted butter melted
For the filling
- 1 cup heavy cream
- ¼ cup unsalted butter
- 350 g bittersweet chocolate chopped
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 125 g white chocolate
- crushed candy cane
Instructions
For the crust
- Pulse chocolate cookies in a food processor until finely ground into crumbs. Then, mix in the melted butter
- Press into a 9" tart pan (the bottom and up the sides). Place in the fridge while making the filling to set.
For the filling
- In a saucepan on medium heat, bring heavy cream and butter to a boil.
- Put chopped bittersweet chocolate into a medium heatproof bowl, then pour heavy cream mixture over the chocolate and let sit for 2 minutes.
- Stir until completely combined and smooth. Then, mix in peppermint extract, vanilla extract, and salt. Pour into crust.
- Melt white chocolate using the double boiler method (see note 1 below). Then, drizzle over the tart and use a toothpick to swirl the white chocolate in the tart. Then, sprinkle with desired amount of crushed candy cane.
- Place in the refrigerator for at least 4 hours before serving.
Notes
- The double boiler method: Simmer a few inches of water in a saucepan and place a heatproof bowl on top (ensure it doesn't touch the water). Add the white chocolate to the bowl, and stir as the steam gently melts the chocolate.
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