Reviewed: Dec. 20, 2008

This is pretty good! The only change I made was I melted 1 bag of white morsels and 1/2 bag of Andes Candies Peppermint crunch w/ 1 tsp shortening. Then added 15 crushed peppermints, should've added a few more. This does turn pink. After spreading on the baking sheet, I added red and green sprinkles.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CRAZYKIDZ

Reviewed: Dec. 19, 2008

Soooo easy and soooo yummy! I melted my chips in the microwave and then spread it on parchment paper on top of a cookie sheet (I don't know what a jelly roll looks like...lol). I bought the "soft" candy canes by accident, man those were hard to break apart! Next time I'll use regular canes. We enjoy this VERY much!! Thanks!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lsimon99

Cooking Level: Intermediate

Reviewed: Dec. 19, 2008

This is SOOO good! I bought some of the expensive peppermint bark from a place last year. This tasted just as creamy and good if not better. It's easy to make too. I did use dark chocolate on a bottom layer then the white chocolate on top with the candy canes. Perfect! I'll definitely make this again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

gotangelwings

Cooking Level: Intermediate

Home Town: Richmond, Indiana, USA

Reviewed: Dec. 19, 2008

Good recipe as is... but I followed the suggestions of others to make it great. I melted 2 bags of dark chocolate chips and spread into a cookie sheet lined with parchment. I let that cool. Then I melted about 1 pound of white chocolate, adding 1 tablespoon of peppermint extract. I separated the fine peppermint particles from the larger pieces after I crushed it by using a sifter. I stirred the fine pieces into the white chocolate. I poored this over the dark chocolate and sprinkled the top with the larger pieces, pressing them into the chocolate with an off-set spatula. After it was completely cooled, breaking it apart was a little tough as I think it was a bit thick but it looked really pretty and tasted great! It looks impressive, too.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Joelle

Cooking Level: Intermediate

Reviewed: Dec. 18, 2008

I grew up having this candy every Christmas, and decided that I'd continue the tradition with my family. My husband loves white chocolate, so I knew he'd love it. I used 12 large candy canes for the amount of white chocolate in the recipe. It takes some work to get it all chopped up small, so I'd suggest crushing the peppermint before melting the chocolate.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

whitney

Cooking Level: Intermediate

Reviewed: Dec. 17, 2008

Had a real hard time with this.....used the Ghiradelli chips (3 bags), microwaved it for 3 minutes....took it out, stirred, microwaved for 1 minute and it came out hard as a rock. We had to go to the dbl.boiler method to get the chocolate to melt....very frustrating

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Maine Genealogist

Reviewed: Dec. 16, 2008

Try dropping a piece into your coffee or hot chocolate and give it a stir!! Excellent, festive, and easy!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

MelissaM

Reviewed: Dec. 16, 2008

Very good recipe! I used 1 1/2 packages of white almond bark and used 12 big candy canes instead of the little ones. My only problem was I stirred the candy canes in too much and it turned pink in some spots. There's a lot of peppermint flavor so I don't think there's a need to add any peppermint extract. I think I will make these for Christmas gifts! Thanks!

Was this review helpful? [ YES ]
3 users found this review helpful