Description

These spectacular Peppermint Bark Butterfinger Candy Bars combine the holiday magic of peppermint bark with the irresistible crunch of Butterfingers! Featuring a marbled pink and white peppermint-infused chocolate base topped with full-size Butterfinger bars and finished with an elegant white chocolate drizzle, they’re the perfect festive treat for gifting or your holiday dessert table.

Ingredients

Scale

12 full-size Butterfinger candy bars (about 5 1⁄4 oz each)
16 oz (1 lb) high-quality white chocolate chips or chopped white chocolate
1 tsp pure peppermint extract
1⁄2 tsp vanilla extract
3–4 drops red food coloring (gel works best)
1⁄4 tsp salt
Optional: 2-3 tablespoons crushed candy canes or peppermint bits for garnish

Instructions

Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal later.
In a double boiler or heatproof bowl set over simmering water, melt 12 oz of the white chocolate, stirring gently until completely smooth.
Remove from heat and stir in the peppermint extract, vanilla extract, and salt until well combined.
Divide the melted chocolate into two bowls (about 6 oz each). Add the red food coloring to one portion and stir until you achieve a pretty pink color.
Pour the plain white chocolate into the prepared pan, spreading evenly with an offset spatula.
Drizzle the pink chocolate across the top in ribbons, then use a skewer or butter knife to gently swirl the colors together, creating a marbled effect.
Immediately press the Butterfinger bars into the still-soft chocolate layer, arranging them in neat rows.
If using crushed candy canes, sprinkle them over the top and into the spaces between candy bars.
Melt the remaining 4 oz of white chocolate and drizzle it over the candy bars in a criss-cross pattern.
Refrigerate for at least 1 hour, or until completely firm.
Using the parchment overhang, lift the slab out of the pan and place on a cutting board.
Cut into bars or squares with a sharp knife (warm the blade under hot water and wipe dry between cuts for cleaner results).

Notes

For the best flavor, use high-quality white chocolate containing cocoa butter rather than vegetable oils.
Be careful with the peppermint extract—it’s potent! Measure precisely to avoid an overwhelming mint flavor.
The pink swirl is purely aesthetic—if you prefer, you can skip the food coloring entirely.
For cleaner cuts, chill the bark thoroughly and warm your knife under hot water between slices.
If Butterfingers are sinking into the chocolate, allow the swirled layer to set for 2-3 minutes before adding them.
These bars ship well for gifting when packed carefully—consider placing wax paper between layers.
To make smaller portions, use mini or fun-size Butterfingers arranged in a mosaic pattern.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 285
Sugar: 32g
Sodium: 165mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 0.5g
Protein: 3g
Cholesterol: 5mg

Keywords: peppermint bark, butterfinger candy bars, holiday dessert, christmas candy, peppermint chocolate, no-bake dessert, homemade candy, christmas gift, festive treats, candy cane dessert