Peppermint Bark Candy for The Holiday Season

By Tom and Anita Morgan
December 16, 2013
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Author Notes: I made some home baked goodies to send off to family members for Christmas and as I was deciding on what to make, I picked up this recipe in the December 2013 issue of Family Circle on p. 108. Tom and Anita Morgan

Makes: 36 pieces

  • 1 1/2 pounds bittersweet chocolate or chocolate chips
  • 1 teaspoon t peppermint extract
  • 8 candy canes broken into small pieces
  1. Line a 15” X 11” X 1” baking tin with nonstick aluminum foil (or spray baking tin with an oil spray then add the foil)
  2. Melt chocolate in a large bowl set over a pot of gently simmering water and stir chocolate until smooth. Remove bowl and allow to cool for 3 minutes.
  3. Stir in peppermint extract and spread chocolate with some texture onto the aluminum foil. Scatter the pieces of candy cane onto the chocolate. Refrigerate for 2 hours.
  4. Invert cooled pan over cutting board and peel off foil. Break bark into 36 two inch pieces.

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