Peppermint Bark is an easy Christmas candy and the perfect homemade food gift, but be sure to save some for yourself, it’s irresistible!
peppermint bark is an easy classic Christmas candy
Although one of the things I love about food blogging is coming up with unexpected combinations, making twists and tweaks on basic recipes, and sometimes going off in completely uncharted territory, I have two daughters coming home this week who I know are hoping to find some of their old favorites around the house. This is one of them. Just like those Classic Chocolate Truffles, you can’t improve on this one.
what you’ll need
If you’ve got a bag of dark chocolate chips, a bag of white chocolate chips, and a few broken candy canes, you can make the most incredible Christmas treat. This stuff grows on you. Even people who say they don’t like peppermint come around once they try this.
- dark or semi sweet chocolate
- white chocolate or white almond bark
- crushed peppermint candy
making peppermint bark is therapeutic!
Just gather a few candy canes, put them in a baggie, and whack away at them with a rolling pin. It’s therapeutic. Swishing a spreader through molten chocolate is also therapeutic. If you’re having trouble getting in the spirit of things, and you’re feeling overwhelmed, just make a batch of peppermint bark. It makes the perfect break from holiday chores.
And once you start cutting up your bark there’ll be shards to snack on.
If you love chocolate bark, I’ve got lots more on the blog. They range from dead easy, like my 2-Ingredient Cocoa Crunch Bark, to a little more challenging, like my super artistic Marbleized Chocolate Bark.
it’s the ultimate food gift
Plate it up, or bag it for gifts. Everyone’s going to love you.
more homemade holiday candy
- Grandma Kathy’s Homemade Turtle Candy Recipe
- Sugar Plum Fairy Bark
- Jewel Box Truffles
- Easy Butter Brickle Bark
- English Walnut Toffee
- 10 ounces dark or semi sweet chocolate, cut into pieces (chips are fine)
- 10 ounces white chocolate or white almond bark (this melts a lot easier)
- crushed candy canes or other peppermint candy
- Put the dark chocolate in a microwave safe bowl and microwave for 1 minute. Take it out and stir. Put it back in for 30 seconds, take it out again and stir. If the chocolate is not completely melted and pourable, put it back in for 15 second intervals until it is. I use a silicone spatula for the stirring. 2 minutes should be the maximum you need, unless you have a really old microwave.
- Pour the chocolate out onto a parchment lined baking sheet. Spread it evenly into approximately an 11×8 rectangle. Set aside to cool a bit and start to firm up.
- When the dark chocolate is firm, melt the white chocolate the same way. Be careful, white chocolate is temperamental and reacts badly to too much heat.
- Pour the white chocolate over the dark, and, working quickly, spread it out evenly over the top.
- Sprinkle the crushed candy canes evenly over the hot white chocolate, pushing down slightly so they will adhere once the chocolate is cooled and cut.
- Set aside to firm up. When it is firm, cut or break into pieces. Some of the pieces may fall apart a little bit, don’t worry, no one will care. If you want more even cuts, cut it while at room temperature, and use a sharp knife dipped in very hot water (and then dried) for each cut. Otherwise, hack away at it. The taste will be the same either way!