recipe

Pretty peppermint bark makes a sweet, swirly treat–and a tasty gift!

safety
  • Uses the microwave
  • Uses a knife
difficulty
  • Beginner
time
  • 25 minutes, plus 1 hour chilling time
yield
  • Serves 12

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Gather Cooking Equipment

  • Dry measuring cups
  • Aluminum foil
  • 13-­by-­9-­inch metal baking pan
  • Large zipper-lock plastic bag
  • Rolling pin
  • 2 medium microwave-safe bowls
  • Oven mitts
  • Rubber spatula
  • Plastic wrap
  • Cutting board
  • Chef's knife

Prepare Ingredients

18
mini candy canes or 6 large candy canes or 20 peppermint candies
2 cups (12 ounces)
semisweet chocolate chips
2 cups (12 ounces)
white chocolate chips
1
 

MAKE SLING: Make aluminum foil sling for 13-by-9-inch metal baking pan.

 
2
 
18
mini candy canes or 6 large candy canes or 20 peppermint candies

SMASH: Place candy canes in zipper-lock plastic bag. Seal bag, making sure to press out all air. Use rolling pin to gently pound candy into small pieces (you should have ½ cup pieces).

 
3
 
2 cups (12 ounces)
semisweet chocolate chips
2 cups (12 ounces)
white chocolate chips

MELT: In bowl, heat semisweet chips in microwave at 50 percent power until mostly melted, 2 to 3 minutes. Stir until smooth. In second bowl, repeat with white chips.

 
4
 

LAYER CHOCOLATE: Use rubber spatula to scrape melted semisweet chocolate into foil-lined baking pan and smooth top (make sure to get all the way to corners of pan). Pour melted white chocolate over top.

 
5
 

SWIRL: Drag tip of clean rubber spatula through chocolate to create swirls. Make sure not to swirl too much!

 
6
 

SPRINKLE: Sprinkle pounded candy canes on top of chocolate. Cover pan with plastic wrap and refrigerate until firm, about 1 hour.

 
7
 

CUT: Remove pan from refrigerator. Use foil to lift bark out of pan and transfer to cutting board. Cut bark into pieces.