Life at Cloverhill

Christmas Holidays Recipe

Peppermint Bark

Jump to Recipe

My sister and I make this every Christmas and it never lasts very long with our family around. Those crunchy, minty bites are addicting. The recipe we used is adapted from the LCBO‘s 2003 Holiday Edition of Food & Drink.

Peppermint Bark

Peppermint Bark

Prep Time: 20 minutes
Cook Time: 10 minutes
Additional Time: 4 hours
Total Time: 4 hours 30 minutes

Ingredients

  • 1 lb (500g) bittersweet chocolate, roughly chopped
  • 1 lb (500g) white chocolate, roughly chopped
  • 8 drops of peppermint oil or peppermint extract
  • ¾ cup (175 ml) crushed candy canes

Instructions

  1. In a double broiler on medium heat, melt the bittersweet chocolate, stirring constantly.
  2. Stir in 4 drops of the peppermint oil.
  3. Line a 11" x 17" rimmed baking sheet with parchment paper. (You can adjust the amount of chocolate you use if you have a smaller baking sheet). Pour the melted chocolate all over the sheet. Spread it evenly all around. Chill for about an hour, or until set.
  4. In the double broiler, melt the white chocolate, stirring constantly. Stir in 4 drops of peppermint oil.
  5. Add in ½ cup of the chopped candy canes.
  6. Spread the white chocolate mixture all over the chilled dark chocolate, spreading right to the edge of the pan.
  7. Sprinkle the remaining ¼ cup of chopped candy canes all over the pan. Chill until set, about 4 hours, or even overnight.
  8. Break into little pieces. You can serve this, or even package it up for a great last minute special gift. Keep refrigerated before serving.
  9. It will keep in the refrigerator for about 3 weeks. (but it never lasts that long around here!)

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Amanda - Life at Cloverhill
Cuisine: Dessert
chopped-bakers-bittersweet-chocolate
Roughly chop up the bittersweet chocolate. We tend to use Baker’s chocolate because it is nut-free, and it produces a great bark.
chopped-white-chocolate
Chop up the white chocolate and set aside.
crushed-candy-canes
To chop up the candy canes, I tend to put them in a large ziploc freezer bag and smash them with a meat mallet or rolling pin until there are no large pieces left.
melted-bittersweet-chocolate
In a double broiler on medium heat, melt the bittersweet chocolate, stirring constantly.
melted-bittersweet-chocolate
Stir in 4 drops of the Peppermint Oil.
spread-bittersweet-chocolate
melted-white-chocolate
Line a 11″ x 17″ rimmed baking sheet with parchment paper. (You can adjust the amount of chocolate you use if you have a smaller baking sheet). Pour the melted chocolate all over the sheet. Spread it evenly all around. Chill for about an hour, or until set.
In the double broiler, melt the white chocolate, stirring constantly. Stir in 4 drops of Peppermint Oil.
white-chocolate-chopped-candy-canes
Add in 1/2 cup of the chopped candy canes.
spread-white-chocolate
Spread the white chocolate mixture all over the chilled dark chocolate, spreading right to the edge of the pan.
peppermint-bark-crushed-candy-canes
Sprinkle the remaining 1/4 cup of chopped candy canes all over the pan. Chill until set, about 4 hours, or even overnight.
peppermint-bark
Break into little pieces. You can serve this, or even package it up for a great last minute special gift. Keep refrigerated before serving.
peppermint-bark

It will keep in the refrigerator for about 3 weeks, but I guarantee you that it won’t last that long. We made ours on Christmas Eve, and it was gone by the evening of the 27th. So around here is last 3 days max.

peppermint-bark-jars-gift-idea

Fun Gift Idea: Package it up in these cute mason jars.

Update: My family played a prank on me with the 2013 batch of peppermint bark – they put in little potato stamp “bird footprints”…and I totally bought it!


Comments

Skip to Recipe