These simple four ingredient Peppermint Bark Truffles are the perfect easy Christmas candy recipe!
Dip the truffles one at a time into the melted dark chocolate. Allow any excess to drip off and then place the truffles on a parchment lined baking sheet to set. Garnish with crushed peppermints or candy canes.
Make sure to use sweetened condensed milk, not evaporated milk.
If you can’t find White Chocolate Peppermint Chips, you can substitute 2 1/2 cups of white chocolate chips and 1/2 cup finely crushed candy canes.
I like the combination of dark chocolate with the peppermint in this recipe but you can use any chocolate you like— milk and semi-sweet would also be delicious.
The coconut oil helps the chocolate set and creates a shinier exterior. If you don’t have any, feel free to leave it out.
Nutrition Information (per 1 truffle, 24 truffles per batch)
Total Fat: 12.4 g
Saturated Fat: 8.7 g
Cholesterol: 14 mg
Sodium: 49 mg
Total Carbohydrate: 29.8 g
Dietary Fiber: 1.2 g
Total Sugars: 27 g
Protein: 4 g
All nutritional information presented is intended for informational purposes only. I am not a registered dietician or certified nutritionist, and the nutritional information should only be used as a general guideline. The nutritional information provided is a product of online calculators, and I cannot guarantee that this information will be accurate. These numbers should be considered estimates.