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Easy Peppermint Bark

Course: Dessert
Cuisine: American
Author: Marcia W. Smart


  • 24 ounces 1 1/2 pounds white chocolate chips (such as Guittard brand)
  • 12 large candy canes
  • 1/2 teaspoon peppermint oil or peppermint extract


  • Line a 11-by-17-inch baking sheet with parchment paper and set aside.
  • Unwrap the candy canes and place them in a plastic freezer bag. With a rolling pin or meat tenderizer, pound the candy canes into very small pieces. You may want to double bag the candy canes as they tend to break through the bag.
  • Place the chocolate in a microwave safe bowl and heat on high for 1 minute and 30 seconds. Stir. If the white chocolate isn't melted, heat for an additional 30-45 seconds until melted. Depending on your microwave, it may take two or three more attempts to melt the chocolate. (Alternately, if you don't have a microwave you can melt the chocolate in a double boiler.)
  • Stir 2/3 of the crushed candy canes and all the peppermint oil into the melted chocolate. Pour the mixture onto the prepared baking sheet; spread in a thin, even layer (about 1/4-inch thick). Top with the remaining crushed candy canes from the freezer bag and gently press into the top layer of the bark.
  • Chill in the refrigerator until firm, 20-30 minutes. Break into pieces, and serve. Store in an airtight container in the refrigerator for up to 10 days.
  • Recipe adapted from Martha Stewart.