Peppermint Bark

November 26, 2014 / By Foodland

Peppermint Bark

A sweet and minty treat that's perfect for the holidays!
Course Dessert
Servings 1 18" x 13" pan


  • 1 1/2 teaspoons Peppermint Extract to taste
  • 2 pounds white chocolate
  • 1 cup Crushed Candy Canes (approximately 3 regular sized candy canes)


  1. Place candy canes in a plastic bag and break into 1/4-inch chunks or smaller (a rolling pin or hammer work well). Melt the chocolate in a double boiler.
  2. Combine 1/2 the candy cane chunks with chocolate and add in peppermint extract to taste.
  3. Pour mixture into a 18x13 pan layered with parchment or waxed paper and tap the pan on a solid counter gently to allow the chocolate to evenly spread. Place in the refrigerator until firm. Remove from pan and break into pieces.


You can do 1 lb dark chocolate and 1 lb white chocolate. Melt the chocolate in separate bowls. First layer in the dark and let is set. Combine the white chocolate with the peppermint extract and half the candy canes. Pour over the dark chocolate and sprinkle with the remaining pieces.
Tried This Recipe?
Mention @foodlandhi or tag #foodlandrecipe!