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recipe card
December 24, 2006

Peppermint bark

There are a variety of ways online to make this, but my favorite is where there's chocolate on the bottom and white on the top.

  • 1 bag of Chocolate chips, semi-sweet, about 20 oz.
  • 1 bag of Candy melts, white (vanilla flavored), 14 oz - you can get these at craft stores near the cake decorating area.
  • at least 50 small candy canes (not full size, just the little ones)

Finely Crush the candy canes. You could use plastic bags and a rolling pin, but that does get messy. Your food processor or blender may be an easier way to go. Seperate the powder from the pieces, and continue to recrush any pieces that are big, and seperate again.

Melt the chocolate chips in a microwave safe bowl. It takes about 2 minutes or less, checking and stirring every 20-30 seconds.

Line a large pan or cookie sheet with foil. This will make it easier to get it off later. Pour on your melted chocolate chips onto the pan and smooth to get it the same height all the way around. Let this chill in the refrigerator until hard (I did it overnight).

Now melt the candy melts in another microwave safe bowl. This took less than 2 minutes, they melted easily.

Once melted, stir in the powder from your candy canes. This will slightly tint it pink.

Pour your candy melt/candy cane powder mixture on top of the hardened chocolate from the fridge. Smooth until it is the same height all the way around, but do it carefully as to not disturb the chocolate from below!

Sprinkle the remaining pieces from the candy cane spashing operation on the top.

Now chill again until hard.

When ready to give out, smash into small pieces. I found that a rolling pin with no handle works well for whacking it into pieces.

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