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I can’t get enough of easy, show-stopping holiday treats. I wanted to share these delightful Chocolate Peppermint Bark Parfaits because they always feel so special. It’s everything I love about peppermint hot cocoa but in a luscious, no-bake dessert.
This recipe is my favorite secret weapon for holiday gatherings. They are stunning, simple, and the flavor combination is perfection. I always love making something beautiful without spending hours in the kitchen. I know you’ll love how easy they are to put together.
Let’s get into it!
Ingredients
For the Chocolate Layer
- Chocolate Pudding Mix (instant, 4-serving size): 2 packages (80 g total)
- Milk (whole or 2%): 3 cups (720 ml)
For the Peppermint Cream Layer
- Heavy Cream (cold): 2 cups (480 ml)
- Powdered Sugar (confectioners’ sugar): 1/2 cup (60 g)
- Peppermint Extract: 1 teaspoon (5 ml)
- Red Food Coloring (optional, for pink color): 1 to 2 drops
For the Crunch Layer and Topping
- Chocolate Sandwich Cookies (e.g., Oreos, crushed): 2 cups (200 g)
- Peppermint Bark (store-bought or homemade, chopped): 1/2 cup (100 g)
- Crushed Peppermint Candies (for garnish): 1 tablespoon (15 g)
Instructions
1. Prepare the Chocolate Pudding
- In a medium bowl, whisk together the 2 packages of instant chocolate pudding mix and the 3 cups (720 ml) of cold milk for 2 minutes, until the mixture begins to thicken.
- Pro Tip: Use cold milk, as this ensures the instant pudding sets quickly and firmly.
- Place the pudding in the refrigerator for at least 5 minutes while you prepare the cream.
2. Make the Peppermint Whipped Cream
- In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the 2 cups (480 ml) of cold heavy cream on medium-high speed until soft peaks form.
- Gradually add the 1/2 cup (60 g) of powdered sugar and the 1 teaspoon (5 ml) of peppermint extract. Continue beating until stiff peaks form.
- If using, gently mix in 1 to 2 drops of red food coloring for a festive pink cream (mix until just streaked, if desired).
3. Prepare the Crunch and Layer
- Combine the 2 cups (200 g) of crushed chocolate sandwich cookies and the 1/2 cup (100 g) of chopped peppermint bark in a small bowl.
- To assemble, use clear parfait glasses, stemless wine glasses, or small jars. You will be making 4 to 6 parfaits, depending on the size of your glasses.
- Layer 1 (Bottom): Start with 2 tablespoons of the cookie-bark mixture.
- Layer 2: Spoon or pipe (using a piping bag for neatness) a layer of the chocolate pudding.
- Layer 3: Add a layer of peppermint whipped cream.
- Repeat: Repeat the layers—cookies, pudding, and cream—finishing with a generous top layer of the pink peppermint cream.
4. Chill and Garnish
- I always cover the assembled parfaits loosely with plastic wrap. This helps protect those beautiful layers. You should chill them in the refrigerator for at least 30 minutes. You can even make them ahead, up to 4 hours. I love the make-ahead convenience! Chilling allows the layers to set firmly and the flavors to meld.
- Right before serving, sprinkle the top of each parfait with the 1 tablespoon (15 g) of crushed peppermint candies and a small piece of chocolate bark.
Pro Tips for Perfect Chocolate Peppermint Bark Parfaits
- Stabilize the Cream: For a truly make-ahead option that holds its shape for hours, add 1 teaspoon of vanilla pudding mix or 1/4 teaspoon of cream of tartar to the heavy cream before whipping. This will stabilize the cream and prevent it from weeping or deflating.
- Piping for Precision: For the neatest, most professional-looking layers, transfer the whipped cream and the chocolate pudding into separate piping bags (or large Ziploc bags with a corner snipped off) before assembling.
- Mind the Cookies: Do not mix the cookie crumbs into the pudding or cream until the last minute, or they will turn completely soggy. They should remain a separate, crunchy layer.
- Cold Glasses: Chill your serving glasses in the refrigerator for 15 minutes before assembling the parfaits. This keeps the pudding and cream colder during the layering process, maintaining their structure.
Frequently Asked Questions (FAQs)
- Can I make the pudding from scratch? Yes, you can substitute the instant mix with 4 cups (960 ml) of your favorite homemade chocolate pudding or mousse. Just ensure it is fully cooled before starting the layering process.
- Can I use Cool Whip instead of heavy cream? You can substitute Cool Whip, but the flavor and texture will be much richer and creamier with freshly whipped heavy cream. If you use Cool Whip, omit the powdered sugar and peppermint extract from the cream layer.
- How do I crush the cookies easily? Place the cookies in a large Ziplock bag, seal it, and roll over them with a rolling pin until they reach your desired consistency—some coarse crumbs and some fine powder work best.
- How long do these last in the fridge? The cookie layers will soften over time. The parfaits are best consumed within 4 hours of assembly, and they can be kept for up to 2 days.
Variations to Make It Your Own
- Mint Oreo Base: Use only crushed mint-flavored chocolate sandwich cookies for the base to intensify the mint flavor.
- Peppermint Brownie: Instead of crushed cookies, use small, cubed pieces of dense, day-old chocolate brownies for the crunch layer.
- White Chocolate Parfaits: Use vanilla or white chocolate pudding for the bottom layer, and use white chocolate chips instead of dark chocolate chips in the peppermint bark.
- Coffee Infusion: Add 1 teaspoon (5 ml) of instant espresso powder to the chocolate pudding mix for a mocha-mint flavor combination.
Storage and Reheating
- To Store: Cover the assembled parfaits loosely with plastic wrap and store them in the refrigerator. They are best when consumed within a few hours.
- Unassembled Storage: You can store the prepared chocolate pudding and the peppermint whipped cream in separate airtight containers in the refrigerator for up to 2 days. Assemble the parfaits no more than 4 hours before serving.
- Freezing: Parfaits with whipped cream and cookies are generally not suitable for freezing, as the texture becomes watery upon thawing.
Common Mistakes to Avoid
- Using Warm Milk for Pudding: I know how frustrating it is when a pudding layer doesn’t set. Warm milk will prevent the instant pudding from fully setting. That results in runny layers, which no one wants! I always use milk straight from the back of the refrigerator. Keep it super cold for a perfect, firm layer every time.
- Over-Crushing the Cookies: Aim for a mix of textures—some fine crumbs and some slightly larger chunks. Pulverizing the cookies completely makes the crunch layer too dense.
- Not Chilling Long Enough: I know you’ll want to serve these right away. But a brief chilling period is necessary. This lets the layers solidify slightly. It also allows the peppermint flavor to fully permeate the cream. Trust me, the wait is worth it! Don’t serve immediately after layering.
Final Thoughts on Christmas Morning Magic
I’m so glad I shared this one with you today. I really love how these parfaits look and taste so luxurious for almost no effort. This is exactly the kind of recipe I pull out when I want to impress my guests.
I love how they bring those classic holiday flavors to a brunch. These Chocolate Peppermint Bark Parfaits are a true showstopper. They are cool, creamy, crunchy, and beautifully festive. It’s an easy, elegant solution that keeps me out of the kitchen. I can just enjoy my Christmas morning!
I hope this helps you feel inspired to try a new, easy dessert this season.
