Peppermint Bark
12
Servings
4
Ingredients
7
Comments
Three of my favorite flavors of the season…dark chocolate, white chocolate, and peppermint, in one delicious bite!
12
Servings
4
Ingredients
7
Comments
Ingredients
- 16 ounces Chocolate Chips, Dark Chocolate
- 16 ounces Chocolate Chips, White
- ¼ cups crush Candy Canes #1
- ¾ cups crush Candy Canes #2
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a microwave safe bowl, melt the dark chocolate chips. Start with 1 minute, stir, and then additional 30 second increments until melted.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Microwave
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a microwave safe bowl, melt the dark chocolate chips. Start with 1 minute, stir, and then additional 30 second increments until melted.
- Spread the melted dark chocolate on an aluminum foil lined cookie sheet.
- Place in fridge to cool.
- In another microwave safe bowl, melt the white chocolate chips.
- Let cool slightly, then gently stir in crushed candy canes #1. Be careful not to over stir as this will cause your white chocolate to turn pink in color.
- Remove dark chocolate from fridge, and spread the white chocolate layer over the top.
- Sprinkle with crushed candy canes #2.
- Return to fridge until hardened.
- Break the bark into pieces.
- Store in airtight container.
7 Comments
Join the discussionJust last night I was searching my favorite sites for a good peppermint bark recipe. Thanks so much for sharing!
ok- really dumb question but how do you crush the candy canes? I have tried to do it in the past and some pieces are large and others end up super tiny… have any tips?
Kerry – I (Lisa) put them in a baggie and pounded on them with a meat thermometer. You will have some fine sand like choppings, and other big chunks. That’s okay!
Maybe a meat tenderizer?
How much of the cookie sheet do you think you used to spread the dark chocolate out?
Sheri – Mine (Lisa) took the entire cookie sheet when I spread the chocolate out. I did mine in a thin layer, but if you wanted thicker you could do that as well
Thanks for the reply! I’m excited to give this a try!