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Peppermint Bark

12 ozhigh quality semi sweet chocolate
1 poundwhite chocolate (with cocoa butter)
1/2 teaspoonpeppermint extract
12candy canes or peppermint candy, crushed (3/4 cup)
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Peppermint Bark - Instructions

Place unwrapped candy canes or peppermint candies in food processor and pulse until in
small pieces. If desired, pour crushed candies through sieve to remove the candy
powder from the larger pieces for garnishing the top of the bark. Set aside.
Alternately: Place unwrapped candies in a sealing freezer bag. Using a mallet, meat
pounder or rolling pin, crush the candies.


Use a small nonstick jelly roll pan or line the jelly roll pan with foil, letting it
hang over the sides for easy removal of the finished candy. Grease foil lightly with
nonstick spray.

Using a double boiler, heat the semi-sweet chocolate chips over medium-low heat. Heat
the chocolate until smooth and lump free. Pour into prepared jelly roll pan. Using a
spatula spread the melted chocolate evenly in the pan. To smooth the surface of the

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Peppermint Bark - Instructions Continued

shake the pan quickly. Place flat into a refrigerator until cold and firm.

Using a double boiler, heat the white chocolate chips over medium-low heat. Heat the
chocolate until smooth and lump free. Remove from heat and stir in peppermint extract.
If desired, add 1/2-cup of the candy powder and stir to combine. Pour into jelly roll
pan over set semi-sweet chocolate. Using a spatula spread the melted chocolate evenly
across the surface of the first. To smooth the candy surface shake the pan quickly.
Sprinkle crushed candy across the surface of the white chocolate.

Chill flat until both layers are firm. Trim edges. Cut into 2" squares. Makes
approximately 2 pounds.

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