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READY IN ABOUT 1½ hrs

Morgan's Amazing Peppermint Bark

Read Reviews (4)

"Oh man, if you leave this out to snack on, you will eat it in less than 30 minutes!" — Foodlover

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Original recipe makes 15 servings Change Servings

1 (6 ounce) package white chocolate, chopped

3 peppermint candy canes

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Directions

Line a baking sheet with waxed paper.
Place white chocolate in a microwave-safe bowl; heat in the microwave until melted, 60 to 90 seconds. Stir until smooth.
Place one gallon-sized resealable bag inside a second gallon-sized bag, creating a double-layered bag. Place candy canes inside the inner bag and seal. Crush the candy canes inside bag with a rolling pin. Stir crushed candy canes into melted white chocolate.
Pour white chocolate mixture onto the prepared baking sheet. Chill in refrigerator until hardened, 1 hour.

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PREP 15 mins
COOK 1 min
READY IN 1 hr 16 mins

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Couldn't be easier. I make this at Christmas and have just winged the proportions in the past. I normally use a little more candy cane than this. It works equally well with the almond bark they sell in bigger packages too. If you plan to make a bigger batch, it's more economical.

—Angie

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Sep 07, 2012

Have been making this for years and great for gifts and bazaars. An easy project for Scouts, Sunday School, or classroom use. Try using hard mint discs in red or green or multi-colored candy canes. Can use almond bark coating instead of white chocolate chips.

—Kären

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4 Ratings

Sep 07, 2012

I've been making this candy every year for Christmas and we love it. Not only you can make it with peppermint candy, you can add pretzels with salted peanuts or you can add chinese noodle with salted peanuts in white chocolate or almond bark. They all very good.

—trying

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Dec 24, 2012

I have tried this receipe several times. I used chocolate chips the first time. It was just okay. I decided to try the Amond Bark. I loved the white almond bark the best. I quadrupled the recipe, 24 ounces of Almond Bark to 12 regular sized peppermint sticks. I prefer to crush the peppermint sticks very well otherwise they stick in your teeth. I put in a jelly roll pan and chilled for 1 hour. YUMMO! This makes a more chunkier bark, which I loved. I have even done the Chocolate Bark, White Almond bark and even did a layer of chocolate bark, chilled for an hour, a layer of White Almond bark on top, chilled for another hour. It was good but the White Almond bark is my families favorite. I even told a friend about this recipe and she made it for her family this Christmas. They loved it too. It's easy and cheap and tastes like store bought. Merry Christmas!

—Patti McKenzie

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Nutrition

Calories
83 kcal
4%

Carbohydrates
12.2 g
4%

Cholesterol
2 mg
< 1%

Fat
3.6 g
6%

Fiber
0 g
< 1%

Protein
0.7 g
1%

Sodium
12 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Morgan's Amazing Peppermint Bark

Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories: 83
Calories from Fat: 33

% Daily Value *
Total Fat 3.6g 6 %
Saturated Fat 2.2g 11 %
Cholesterol 2mg < 1 %
Sodium 12mg < 1 %
Potassium 33mg < 1 %
Total Carbohydrates 12.2g 4 %
Dietary Fiber 0g < 1 %
Protein 0.7g 1 %
Sugars 10.2g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 3 %
Iron < 1 %
Thiamin N/A %
Niacin 2 %
Vitamin B6 < 1 %
Magnesium < 1 %
Folate < 1 %

* 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.