I had never made peppermint bark before, but found it to be simple and the kids had great fun smashing candy canes. When I went to the store yesterday, I discovered that the white chocolate bark had some questionable ingredients, so I headed to Whole Foods and bought white and milk chocolate chips, which I think worked out really well. Here’s the recipe for one cookie sheet of peppermint bark. This made enough to send to four teachers and both of our neighbors.
I am including a downloadable page of labels so you can have instant gifts! Click on the image below and print the sheet of labels on card stock or sticker paper.
Peppermint Bark Recipe
- 24 ounces white chocolate chips
- 24 ounces milk chocolate chips
- 1 teaspoon peppermint extract
- 20 candy canes
- Preheat oven to 250 degrees. Line a cookie sheet with aluminum foil and spray with cooking spray.
- Pour the milk chocolate chips onto the pan and spread them around. Bake for a couple of minutes until they look a bit melted. Then take the pan from the oven and spread the chocolate around with a spatula. Put the pan in the refrigerator to cool and harden for about 30 minutes.
- Next open the candy canes, place them on a cookie sheet under a clean dishtowel and crush them with a hammer (this part is fun for kids). Sort the larger candy cane pieces from the candy cane dust.
- Melt the white chocolate chips in a double boiler (I used a smaller pan in a bigger pan), stirring constantly. Add the peppermint extract and stir in the candy cane dust which will color your chocolate a light shade of pink. Let it cool a bit, then pour it over the top of your milk chocolate layer.
- Sprinkle with candy cane pieces and press them down gently so that they stick.
- Refrigerate for several hours, shake off the excess candy pieces, then break the bark into chunks. Best kept refrigerated.
