Peppermint Bark Candy Recipe

Peppermint Bark Candy Recipe Recipe

Peppermint bark is my husband Lulu's favorite Christmas candies. We usually get it from the store, but this year I thought it would be a nice touch to make it at home. It’s an incredibly simple recipe and makes a great gift. I made a large batch and hid the most of it from Lulu so that I can distribute it to friends and family.

To prepare peppermint bark, all you need to do is melt two kinds of chocolate and add a sprinkle of crushed candy canes. I made this with the traditional candies, but you could be more creative and replace the peppermint candy canes with chopped nuts, crushed pretzels, crushed cookies (such as ginger snap cookies) or other candies such as M&Ms or even chopped peanut butter cups. The possibilities are endless.

Peppermint Bark Recipe with Picture


Yields: 6 servings

12 ounces semi-sweet chocolate chips
12 ounces vanilla chips (white chocolate)
½ teaspoon vanilla extract
1 tablespoon shortening
12 candy canes, crushed


Place the candy canes in a large zip-top bag. Seal the bag and coarsely crush the candies using a hammer or meat pounder. Set aside.

Heat a pot filled with hot water (at a gentle simmer) topped with a piece of cloth so the bowl does not move, and place a stainless-steel bowl filled with the semi-sweet chocolate chips on top. Make sure the bowl circumference is larger than the pot, so there isn't any splatter of water in the chocolate chips. Slowly melt, stirring frequently. Turn off the heat and add the remaining butter (Thanks for catching this, Gail). Stir well. Set aside.

Line a baking sheet with parchment paper. Pour the melted semi-sweet chocolate. Even out using a spreader or a spatula. Allow to rest for about 15 minutes.

Meanwhile, repeat the same procedure with the vanilla chips in another stainless-steel bowl. Add vanilla extract and shortening. Stir well. Allow the white chocolate to cool slightly for a minute. Make sure the semi-sweet chocolate has set a little and pour the white layer over the dark chocolate. Immediately sprinkle the crushed candy canes. Even the top using a silicone spatula. Gently lift the baking sheet and  drop it several times, so the candies settle into the white layer.

Let stand at room temperature, in a cool area, then place in the refrigerator, for about an hour, until the chocolate hardens.

Once the chocolate is set and ready, break it into large pieces using the tip of sharp paring knife.

Call your gang immediately. These candies disappear very fast in our house.



To ensure the candy is thick enough, use the smallest-sized baking sheet (13" x 9").

You could also add a drop of peppermint extract in the white chocolate layer if you like. I didn't because I was worried about going over-board and giving the treats a toothpaste-like flavor.

Published By: Jacqueline Pham on December 7, 2010.


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