Savory Sweet Life

Simply Delicious Recipes for Everyday Living

Easy Peppermint Bark Recipe

Last update: December 22, 2011 By Alice Currah 76 Comments

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!

candycanes

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.
crushingcandycanecrushedcandycanechocolatechipswhitechocolatechipspeppermintbark

Filed Under: Desserts Tagged With: candy canes, Chocolate, Christmas, Cookies, Holiday

« Turkey Cranberry Sandwich Recipe
Chocolate Dipped Caramel Pecan Bars Recipe »

Comments

  1. Constance Bassett says

    December 9, 2016 at 12:02 pm

    Great tip! Thanks!

  2. sonaly says

    October 17, 2014 at 2:04 am

    PEPPERMINT CHOCOLATE
    This is a before or after dinner mint that packs a lot more than a refreshing feeling after you consume it. This is pure delight for your taste buds.

  3. Wholesale Nuts says

    April 29, 2014 at 12:34 am

    Philippine pili nuts from the Bicol region in the Philippines is a great Filipino or Philippines food or snack. Pili nuts are very healthy and nutritious indeed, being a source of energy, potassium and iron.They also have protein, dietary fiber / fibre, and calcium as well as monounsaturated and polyunsaturated fats.  I know they have no cholesterol, no trans fat, and the unsalted ones have no sodium. What is great about the pili nut snack or treat is that they are so crisp, rich, and delicious.

  4. catherine says

    December 10, 2013 at 7:43 am

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

  5. Erica Streeter says

    December 8, 2013 at 7:42 pm

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

  6. Jenni E. says

    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!

  7. KaiJaylaan says

    December 18, 2012 at 9:23 pm

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

  8. Kathy says

    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?

  9. The Food Hound says

    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 🙂

  10. maddy says

    December 25, 2011 at 12:05 pm

    I notice you posted this recipe years ago, but I just found it this week. My kids and I made the bark and it was wonderful!

    To other commenters: A typical bag of Nestle’s chocolate chips is 12 oz or 340g. I think anything in the neighborhood will work fine. I might use a bit more chocolate next time to make the chocolate layer thicker.

    Also, I just used the fridge (not the freezer) to cool things down, and it worked fine. I left it in a little longer. I also store the bark in the fridge.

    Thanks again for the great recipe! I have sent several friends this way for the recipe.

  11. Cat says

    December 23, 2011 at 3:32 pm

    How much is one bag? Like a 12 oz.one or a 6 oz.one? Thank you!

  12. Cindy says

    December 20, 2011 at 7:03 pm

    We’re wondering the same thing

  13. Jay says

    December 8, 2011 at 12:36 pm

    I’m anxious to try your peppermint bark as an addition to an upcoming Christmas sweets swap! Is it possible to find out the size or weight of chips used? I have on hand, 250 gram bags, 326 gram bags, and 500 gram bags.

    Thank you!

  14. KP says

    December 6, 2011 at 11:54 pm

    Love this recipe. Just made tonight with my 5 year old and posted to my blog. Thank you.

  15. alice says

    March 16, 2011 at 4:02 pm

    Hi Katie: Thanks for sharing your tips!

  16. Katie says

    March 15, 2011 at 10:20 pm

    I too have had the layer-separation and detached-candy problems, and here’s how I’ve solved them:

    To keep the layers from separating, I spread the white layer on top of the dark layer while it’s still wet. This is tricky if (like I do) you use non-chip chocolate that needs to be tempered. It would be easier with chips. I put the white chocolate (not mixed with candy) in a zipper bag, cut off a corner, and pipe it over the dark chocolate, then carefully spread it to cover.

    To keep the candy stuck into the chocolate, I take the above commenter’s suggestion of a strainer one step further and strain the dust out of the crunched candy before putting it on the bark. That way none of the dust gets between the big attractive pieces and the chocolate to keep them from adhering. To keep the candy from coming off on your hands when breaking it apart, put baggies over your hands or a sheet of plastic wrap over the top of the candy.

    You could easily combine the two solutions by using only the dust to mix into the white chocolate, so that you can still pipe it.

« Older Comments

If you've enjoyed this free recipe (or post), please support us by recommending and sharing it with others in your social networks. Thank you!

Leave a Reply

Your email address will not be published. Required fields are marked *

HELLO

Hi, and welcome to Savory Sweet Life. I am so glad you are here! My name is Alice Currah and you'll find easy delicious recipes to feed your family and other useful tips for everyday living. Continue reading more about Alice....

RECIPE SEARCH

Categories

Savory Sweet Life participates in affiliate programs including Amazon Services LLC Associates Program. SSL may earn fees linking to products and services at no additional cost to you.

MOST POPULAR

  • Buttercream Frosting – How to Make Buttercream Frosting
    Buttercream Frosting – How to Make Buttercream Frosting
  • How to Microwave Salmon
    How to Microwave Salmon
  • How to Roast Garlic
    How to Roast Garlic
  • Shaping Perfect Hamburger Patties
    Shaping Perfect Hamburger Patties

SUBSCRIBE BY EMAIL

Alice-Currah-Cookbook

Copyright © 2023 · Savory Sweet Life | Alice Currah

Privacy Policy