- 6 ounces white baking chocolate, chopped
- 1 cup crushed peppermint or spearmint candies, divided
- 1 cup (6 ounces) semisweet chocolate chips
- In a microwave, melt white chocolate at 70% power; stir until smooth. Stir in 1/3 cup crushed candies. Repeat with chocolate chips and an additional 1/3 cup candies. Alternately drop spoonfuls of chocolate and white chocolate mixtures onto a waxed paper-lined baking sheet.
- Using a metal spatula, cut through candy to swirl and spread to 1/4-in. thickness. Sprinkle with remaining crushed candies.
- Refrigerate until firm. Break into pieces. Store between layers of waxed paper in an airtight container. Yield: about 1 pound.
Reviews for Chocolate Peppermint Bark
"Quick to make and easy to clean up. A bonus is to get the bagged crushed peppermint at the market. Even easier. Will make this a holiday tradition."
"I have made this twice, first time my Granddaughter made it for our Christmas baking and it was delicious. I gave some away in a cookie gift tin and my friend loved it. However, the first time we made it, we used a very good semi sweet dark chocolate and candy canes and a semi sweet white chocolate. Much nicer. Then next time I used the milk chocolate and it was not that good. Too sweet, I used peppermint candies instead of canes since I could not get the candy canes, it was after Christmas! Either is okay, just use a little less if candy. So my suggestion is too use the semi sweet dark chocolate and you will LOVE it. I did not try too cut it but broke it apart instead and I used a small oblong pan, cookie sheet would be okay but too thin. Just my suggestions, I passed on the recipe and will definitely make it again."
"really fast and easy during a busy baking season. Looked great on a candy tray."
"Tastes great, but the white chocolate didn't melt well so it looks ugly."
"It was horrible, I hated the outcome. It was breaking apart and not even the right texture. I would rate it '0' stars if I could."