Peppermint Bark

Adapted from AboutEating.com

Several years ago, I came across this recipe that was designed to replicate the peppermint bark found seasonally at Williams-Sonoma. I’ve been making it every year for the last few years and I love how easy it is. A 3-year-old can make this with a bit of supervision. Truly, the trickiest part is unwrapping all the candy canes.

  • 12 oz. semi-sweet chocolate chips
  • 1 pound white chocolate chips
  • 1/2 teaspoon pure peppermint extract
  • 1/2 cup crushed candy canes*
  • Preheat the oven to 250 degrees F.
  • Line a baking sheet with parchment paper, then spray it liberally with nonstick cooking spray. Arrange the chocolate chips on the baking sheet in a single, even layer. Melt the chocolate chips in the oven for about 5 minutes. Remove from the oven, then spread them out evenly using a spatula or knife to make the bottom layer of the bark. Set the baking sheet in the refrigerator, or if you live in a cold climate set it outside for about 15-20 minutes to allow the chocolate to set and harden.
  • While the chocolate is cooling and setting, crush the candy canes. If you are having your little ones help you, one way to do this is to put the unwrapped candy canes in a zip top plastic bag and allow them to break up the canes by dropping the bag on the floor, throwing the bag against the wall and such. Good fun! You’ll get an assortment of uneven pieces. If you’d rather have more uniform pieces, use a food processor and pulse until the candy canes are broken into a collection of larger chunks, smaller slivers and some fine powder towards the bottom.
  • Once the bottom chocolate layer is sufficiently cooled and set, begin working on the white chocolate layer. Fill a saucepan with an inch or two of water, then bring it to a boil over medium-high heat. Place the white chocolate chips in a large bowl that you can set over the boiling water without it touching the water or allowing the chocolate to come into contact with the water in any way. I like to use a big stainless bowl we typically use for popcorn night. Once the chocolate is warm, soft and melted, remove it from the heat, add the peppermint extract and allow it to cool just a little bit. If it’s too hot, it will melt the semi-sweet chocolate layer beneath it.
  • Spread the melted white chocolate over the hardened semi-sweet chocolate layer, using a knife or spatula to evenly coat the entire surface. You will need to work a little quickly here since the chocolate starts to set in a hurry. Pour 1/2 cup of the crushed peppermint candies over the top of the white chocolate layer, pressing gently with your fingers to make the candies adhere to the melted chocolate.
  • Set the baking sheet back in the refrigerator or outside in the cold once again. Allow it to fully harden, about 20 minutes depending on how cold it is if you are using the outdoors as your fridge. I’ve tried cutting the bark with a knife once it’s completely set, but I have had more success just breaking it into pieces with my hands.
  • Store the bark in a covered container in the refrigerator. I don’t really know how long it lasts in the fridge because ours is never around long enough to know! Enjoy.
  • *If you are planning to make several batches at once, it’s helpful to crush a lot of candy canes at once. For my latest few batches, I used 52 standard-sized candy canes, which produced roughly 3 cups of crushed candy (enough for 6 batches).

Preparation time: 20 minute(s)

Total time: 1 hour(s)

Number of servings (yield): 2 pounds





One response to “Peppermint Bark”

  1. miranda says:

    Just tried this recipe, and it was delicious. Thanks for sharing!

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