Easy Peppermint Bark Recipe

by Alice Currah on November 30, 2009. Updated December 22, 2011

peppermintbark1I love peppermint bark for so many reasons.  It is one of my favorite Christmas recipes because of how simple it is.  In fact, my daughters made this last batch with my supervision and I must say… they did a fabulous job! In fact I think their bark looks better than Harry and David’s, Williams-Sonoma, and Neiman Marcus’ because it is homemade and made with 100% love.

Some peppermint bark recipes only use white chocolate but I prefer the combination of both brown and white.  If you are looking for an easy to make Holiday treat to make as gifts or to have on hand when guests come over this is a great recipe for you – freezes well too.  Happy Holidays! Enjoy!

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Peppermint Bark Recipe

INGREDIENTS:

1 bag of chocolate chips (any kind you like)

1 bag of white chocolate chips

24 mini candy canes, crushed *do not crush using a food processor – place candy canes in a zip lock bag and use a hammer to crush into small pieces

DIRECTIONS:

Line the bottom of a 9×13 pan with parchment paper.  Pour (brown) chocolate chips in a microwave-safe bowl.  Microwave chocolate chips in increments of 30 seconds stirring the chips each time until chocolate chips have completed melted and mixture is smooth.  Spread melted chocolate  as evenly as possibly into lined pan.  Place pan into freezer for 20 minutes.  Repeat the same melting process with the white chips.   While chocolate is still smooth, stir in half of the crushed candy cane mixture.  Allow the white chocolate to slightly cool for a minute.  Remove pan from freezer and spread white chocolate/crushed candy canes mixture on top of the chocolate layer.  Spread white chocolate as quickly as possible.  Top off with remaining crushed candy cane and gently pat down with the back of a spatula.  Return pan to freezer for 20 minutes.  Remove from freezer and gently lift the whole mixture from the pan with a butter knife.  You should now have a solid sheet of peppermint bark.  Remove parchment paper and break into pieces. Store any left over bark in a ziplock bag and place in the freezer. Enjoy!

*if white chocolate chips do not melt smooth, stir in 2 tablespoons of shortening.
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{ 63 comments… read them below or add one }

The Food Hound December 3, 2012 at 4:01 pm

I am trying this!! If I don’t, I’ll be taking out a second mortgage for all the Williams-Sonoma bark I’ll be buying :)

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Kathy December 8, 2012 at 1:56 pm

I am using regular peppermint sticks. Do you know how much , (in cups) that 24 mini candy canes comes to?

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KaiJaylaan December 18, 2012 at 9:23 pm

I totally love this recipe, but it gets my nails dirty….

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Jenni E. December 22, 2012 at 12:24 pm

I was researching what causes the white and dark to separate. On another blog, I read that you should use white chocolate containing cocoa butter and NOT palm kernal oil or coconut oil. Apparently those oils will not adhere or bond to the milk chocolate or dark chocolate (whichever you’re using). I’m gonna give that a try and see if it helps!

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Erica Streeter December 8, 2013 at 7:42 pm

Im using this this my new go to holiday candy..Why im I just tasting this ????

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catherine December 10, 2013 at 7:43 am

about how much do they make? if you use regular peppermints, how many?

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