Peppermint Bark

bark wrapped up

Ok, I know what you’re thinking…”the holidays are almost over, what’s with the holiday baking?”. I know, I know…but I sometimes tend to procrastinate and hubby was saying to me when are we going to start baking. So on Christmas Eve we started baking, and really why are certain recipes only for the holidays? A couple years ago after buying the “ever addicting” but expensive peppermint bark, I thought to myself, seriously how hard could it be to make that? So after a trip to Michael’s to pick up the necessary 3 ingredients, I was on my way. Every year my sister waits patiently for the peppermint bark to arrive. Luckily for me, she and her family came to California for Christmas, or we would have had to do some quick overnight shipping.


1 bag of Wilton Dark Cocoa Candy Melts
1 bag of Wilton White Candy Melts
Candy canes

chocolate poured into bowl

Pour dark cocoa candy into double boiler.

chocolate in pan

melted chocolate

Stir over high heat until melted.

chocolate being poured into pan

Pour melted chocolate on to parchment lined 9×13 dish. By lining the dish, it is easier to remove later.

chocolate spread in pan

Spread chocolate evenly in dish and then refrigerate until hard.

candy canes in bag

While chocolate is cooling, grab your candy canes and place in ziplic plastic bag.

smashing candy

Now grab the closest hammer, meat tenderized, or frying pan and work out all of your holiday stress by smashing those candy canes. Just make sure the ziploc bag is closed otherwise there will be pieces of red and white candy all over your kitchen.

smashed candy

Once the candy canes are broken up into the desired size set aside.

white chocolate in pan

When chocolate has cooled and firm, melt white chocolate in double boiler.

white chocolate melted in pan

Stir white chocolate over high heat until melted.

white chocolate poured into pan

Pour melted white chocolate over cooled dark chocolate.

white chocolate spread in pan

Quickly and carefully spread hot white chocolate over cooled dark cocoa. Be careful because dark cocoa will start to melt and mix with the white chocolate.

candy canes on chocolate

Open the ziploc bag and sprinkle candy canes on top of warm chocolate. Refrigerate until hard.

Hubby couldn’t wait for me to grab my camera, so unfortunately I don’t have a picture of the next step, but once cooled remove peppermint bark from pan and place on chopping board. Carefully break into desired pieces.

bark wrapped up

Place bark in candy bags or tins. Makes the perfect addition to any holiday cookie tray. Enjoy 🙂

For those of you who’ve had their fill of peppermint, I came across this great recipe for Grasshopper Chocolate Bark on Pinterest


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