Chocolate Peppermint Bark Recipe
- 6 ounces white baking chocolate, chopped
- 1 cup crushed peppermint or spearmint candies, divided
- 1 cup (6 ounces) semisweet chocolate chips
- 1. 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.
- 2. Using a metal spatula, cut through candy to swirl and spread to 1/4-in. thickness. Sprinkle with remaining crushed candies.
- 3. 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
"Super easy. Taste great!"
"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."
"Thank you so much for sharing this recipe! I prepared this 12/9/13 and I think it's GREAT! I did make adjustments to the recipe-I used 14-oz. package of vanilla wafer disks, melted in a double boiler over hot water, then I melted 1 package of semi-sweet chocolate chips (12-oz.) with 1 Tbsp. vegetable shortening & stirred until melted and smooth. I used a total of 1 cup of crushed Starlight green and red mint candies-1/3 cup for each flavor and the balance for sprinkling on top! I alternated the vanilla and chocolate spoonfuls on the waxed paper-lined baking sheet and chilled for at least 2 hours! Then I broke the bark into pieces! This recipe is wonderful for the holidays and I plan to turn to this candy recipe again! delowenstein"
"This [expletive] was ridiculous, it was like eating bark from a tree i chopped down in santa's forest. WOOOOHOOOO"
"I MUST give this a try! My sweet tooth is just drooling at the sight of these! I love how easy it is to make too!"
"This was so easy to make and tastes amazing - just like store-bought bark!"
"I love peppermint flavor anything, and this recipe in definitely going in my recipe box. I used Baker's chocolate instead. I'm not a big fan of white chocolate, so the second time I made this I used less. I also put a couple of drops (to taste) of peppermint extract in the white chocolate mixture. I spread chocolate onto cookie sheet, then I place spoonfulls of white chocolate sporadically on the dark chocolate, and swirled. This is so quick and easy....and Yummy!"
"*Note to self*I didn't have any white chocolate square so I use some chocolate chips instead. They never melted in the microwave!!!"
"I made this for the holidays this year, but wound up scorching the white chocolate in the microwave. I opted to use the stovetop to melt the chocolate chips, and it was still fantastic even without the white chocolate! I plan on trying this one again, with the white chocolate, but next time I will melt it on the stove, so I won't burn it!"
"This recipe is so good, I have to hide it from my family in order to have it for Christmas day or any special day. This recipe is definitely a keeper."