Peppermint Bark

Peppermint Bark

grhmcrkr613

"Milk chocolate and white chocolate make this a sweet treat for anyone. Great for the holidays and care packages."
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Ingredients

1 h 40 m servings 330 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 330 kcal
  • 16%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 40.9g
  • 13%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 45 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Spread 1/3 of the peppermint candy over a 9x13-inch baking pan lined with wax paper.
  2. Melt the milk chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, just until melted. Pour the melted chocolate over peppermint candy in the prepared pan. Sprinkle another 1/3 of the candy on top of the milk chocolate. Refrigerate until the chocolate hardens, about 30 minutes.
  3. Melt the white chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in the oil-based peppermint flavoring. Pour the white chocolate over the milk chocolate, then spread the remaining 1/3 peppermint candy on top.
  4. Refrigerate until the white chocolate hardens, about 30 minutes. Cut or break into pieces to serve.

Footnotes

  • Cook's Notes:
  • Substitute almonds for candy and substitute almond extract for peppermint extract to make almond bark.
  • An easy way to break the bark once hardened is to cover the bark and use a hammer to break it into pieces.
  • Editor's Note:
  • Do not add water-based or alcohol-based flavorings to melted chocolate, or the chocolate could seize up and become clumpy and hard.

Reviews

Read all reviews 23
  1. 28 Ratings

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Most helpful positive review

Very simple and easy to make. Pay attention to the editor's note also;)

Most helpful critical review

White and Dark chocolate separated. :/

Most helpful
Most positive
Least positive
Newest

Very simple and easy to make. Pay attention to the editor's note also;)

Loved this recipe!! I just microwaved the chocolate because I dont have a double broiler. I used 10 candy canes and used dark chocolate instead of milk chocolate. I also used peppermint extract ...

WOW! Quick, easy and YUMMY! Looks "professional" when you cut it up and place it on your cookie plate. EXCELLENT recipe! Enjoy!

Very easy to make, especially if you use chocolate chips for easier melting. I felt like the peppermint oil and three layers of candy cane bits was a little excessive, so I used the peppermint o...

Just made this & it looks great! Was super easy & taste fantastic. I didn't use a double boiler, just a sauce pan & low heat, (gas stove) & stirred it constantly!! Also used dark chocolate chips...

White and Dark chocolate separated. :/

I am not sure why, but my layers did not bond together. I will also pulverize some of the candies into a dust for the next batch to give more of a variety of textures. Overall a great recipe and...

Thanks so much for recipe! It's so quick and easy to make and a great holiday treat! I made the recipe twice as the first time I had a problem with the chocolate and white layers separating when...

Followed exactly. Made 7 decent size gift baggies.

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