Peppermint Bark

Peppermint Bark

I’ve kind of been in a mint mood lately, haven’t I? Well, I couldn’t resist making this peppermint bark. Two things I love about bark: it is so incredibly easy to make, and it is so adaptable to any flavor you want. I love making this peppermint bark version during the holidays.

This takes no time at all to make, and it’s fun to get little hands in the kitchen to help with this edible holiday craft. There is no rhyme or reason to how you assemble your bark, it is purely preference. I chose to make my bark in thick pieces, with some large peppermint pieces mixed in with the crushed up bits. You can add as much or as little peppermint pieces as you wish, again it’s completely up to you.

Not only is this fun and easy to make, but it’s a great gift idea for neighbors, friends, family, teachers or co-workers. It’s a festive and inexpensive way to let someone know you’re thinking about them during the holidays. It’s also a great snack to bring to holiday get-togethers, and I doubt there will be any left for you to bring home!

Peppermint Bark

Yield: 12 oz of candy

**Note: If you want a thicker bark, double the recipe

12 oz. white chocolate (I chose to use Almond Bark as I find that it is much easier for melting)
5 – 10 regular sized candy canes, crushed (Use as little or as much as you like)
1/2 teaspoon peppermint extract

Make the bark

Line the bottom of a 9×13 pan with wax paper. Place the chocolate in a heatproof bowl set over a small pot of simmering water. Stir until the chocolate is melted and smooth. (Alternatively, you can melt the chocolate in the microwave according to package directions)

Pour the melted chocolate into the prepared pan and spread out as evenly as possibly using a spatula. While the chocolate is still warm, sprinkle the peppermint candy pieces on top, and gently press down into the chocolate using your hands or the back of a spoon.

Place in the freezer for about 5 minutes, or until firm. Remove and break into pieces.


Recipe adapted from Simply Recipes

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