Peppermint Bark

Sharry Murawski


This is special enough to give as a gift at Christmas time. One of the best I've tasted!

A few hints when making this bark:
-Don't make layers too thin
-Take out of refrigerator a few
minutes prior to adding white
layer to insure bonding.
-Works best with good quality
chocolate. Look for a white
chocolate that contains cocoa

pinch tips: Parchment Paper Vs Wax Paper




Blue Ribbon Recipe

Notes from the Test Kitchen:
Gotta love this classic peppermint bark! This is a holiday favorite in my house, and Sharry's recipe just can't be beat.


12 oz
chocolate chips (ghiradelli is really good; i use 60% cacao bittersweet)
1 lb
white chocolate chips
1/2 tsp
peppermint extract (pure extract is better than imitation as imitation might cause chocolate to sieze up)
1/2 c
peppermint candy, crushed

Directions Step-By-Step

Preheat oven to 250 degrees. Line a 9 x 13 pan with foil, let it hang over the sides. Spray foil with cooking spray.
Pour chocolate chips in an even layer on foil. Place in oven 5 minutes. Remove and smooth with spatula. Place in refrigerator until firm (about 20 min.).
Melt white chocolate chips in a double boiler. Stir in extract. Let cool a bit. Pour over chocolate layer. Work quickly to spread. Sprinkle with crushed candy. Gently press candy into chocolate. Chill until firm.
Lift foil, shake off excess candy. Cut into 2 inch wide strips. Chill in covered container.

About this Recipe

Course/Dish: Candies, Chocolate
Main Ingredient: Sugar
Regional Style: American
Collection: The Candy Dish
Other Tag: Quick & Easy