peppermint bark

Peppermint Bark

Paula Nemzek for KCTS 9 Cooks
Wrap this easy-to-make treat in a cellophane bag, put a bow on it, and you have the perfect edible gift.
1 11-ounce bag good quality white chocolate chips
3/4 cup crushed candy canes or peppermint candies, divided
1 teaspoon peppermint extract
8 ounces (1 cup) good quality semisweet or bittersweet chocolate chips
Line a sheet pan with parchment paper. Melt white chocolate chips in a microwave-safe bowl, carefully checking and stirring every 30 seconds or so to avoid scorching. Once melted, stir quickly until smooth. Immediately stir in the mint extract and 1/2 cup of the crushed candy. The white chocolate will seize up a bit and try to behave badly. Immediately press the mixture onto the prepared pan, spreading evenly, as thick or thin as you like. Fingers lightly touched with butter works best for this step, or use an offset spatula. Refrigerate until firm, at least 20 minutes.
When white chocolate is firm, make the top layer. Melt the semisweet chocolate in a microwave-safe bowl, checking and stirring every 30 seconds or so to avoid scorching. Once melted and smooth, spread evenly over the white chocolate layer. Sprinkle the remaining crushed peppermint over the top. Refrigerate until firm. Break or chop into pieces and store in the refrigerator.
Note: The hardest part of this recipe is unwrapping the candy canes and crushing them in a food processor. Look for packages of crushed peppermints at the grocery during the holiday season. It's such a time-saver that it makes this recipe almost instant!

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