Every year, peppermint bark is a holiday hit! My friend and neighbor, Kathy, said she was searching for a wonderful peppermint bark recipe, and since one of my favorite parts of being a Food Consultant for magazines and Food companies is recipe development, I made it my mission to help Kathy out. This recipe is simple to prepare and tastes great. I crushed my candy canes in the food processor to save time and went a little overboard, so I ended up with peppermint snow (as my kids called it-and that’s just how they liked it, by the way). Feel free to chop them more or less, depending how you like it. I used Nestle white and semisweet morsels, but I recommend using a quality chocolate such as ghiradelli (you can also use dark chocolate, if you prefer). Be sure to refrigerate the bark and keep it stored in the refrigerator for optimal results. It will keep for up to 1 month.
Prep: 5 minutes
Cook: 4 minutes
Yield: 2 pounds
1 (8-ounce) package candy cane
1 (12-ounce) package semisweet morsels or baking dark chocolate
1 teaspoon peppermint extract
1 (12-ounce) package white chocolate morsels or baking white chocolate
1. Place candy canes in a food processor and process until crushed or in a plastic bag and crush with a rolling pin.
2. Melt semisweet chocolate in a microwave-safe bowl 1 to 2 minutes on HIGH until melted, stirring once. Add peppermint extract, stirring well. Spread evenly on a large 12-x 16-inch baking sheet covered with parchment paper; spray with cooking spray. Place chocolate mixture in refrigerator for up to one hour to set.
3. Melt white chocolate in a microwave-safe bowl 1 to 2 minutes on HIGH until melted, stirring once. Spread over semisweet chocolate and top evenly with crushed candy canes. Refrigerate 1 more hour or until set. Break into pieces and give as gifts.