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Recipe: Easy Peppermint Bark

Kathleen Flinn
This is my sister Sandy's recipe. You'll need parchment paper to make the recipe work properly; don't try to replace it with aluminum foil or plastic wrap. The bark looks attractive either cut or broken into ragged pieces. I pllace in cookie boxes lined with red cellophane. Keep refrigerated for freshness.
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Holiday

Ingredients
  

  • 11 oz. bag dark chocolate chips
  • 11 oz. bag white chocolate chips
  • Several candy canes crushed
  • Parchment paper

Instructions
 

  • Melt dark chocolate chips in a double boiler until smooth. Lay out a large sheet of parchment paper on a cookie sheet. Spread out an even layer of melted dark chocolate over the parchment (about 1/8”- 1/4” thick). Cool in the freezer for 20 minutes. While cooling, melt the white chocolate chips in a double boiler.
  • Remove the cookie sheet from the freezer (the chocolate should be hardened) and spread a layer of melted white chocolate over the entire piece of dark chocolate. This should be about the same thickness as the dark chocolate. Sprinkle liberally with crushed candy canes. Gently push candy canes into the white chocolate, just enough so they won’t fall off when cool.
  • Return the cookie sheet to the freezer and let cool for 30 minutes or until hard.