Peppermint Bark Recipe
User Reviews
5
Peppermint Bark Recipe
Description
The recipe starts by crushing candy canes finely and setting them aside. White candy melts are melted gently with vegetable oil and optional peppermint extract to create a smooth, glossy base. Part of the crushed candy canes is layered into snowflake-shaped molds or on a lined sheet, with melted white chocolate poured over to coat the bottom and sprinkled again with candy pieces before chilling. The process is repeated with red candy melts to form layered alternating colors and flavors. Once refrigerated and set, the bark hardens to a crisp confection combining minty candy cane pieces with creamy white and red chocolates.
The candy bark is ideal for packaging in clear bags tied with bows as gifts. It should be stored in an airtight container in the refrigerator for up to a week or frozen for longer storage. Letting it sit at room temperature briefly before serving softens the chocolate slightly for easier eating.
Ingredients
- 6 candy canes
- 12 oz white candy melts or white chocolate
- 12 oz Candy Melts or semisweet chocolate, red
- 3 teaspoons vegetable oil divided
- ½ teaspoon peppermint extract divided (optional)
Instructions
- Place candy canes inside a ziploc plastic bag, zip, and place bag on a cutting board. Use a rolling pin or pan to crush candy canes. Set aside.
- To make peppermint bark: In a medium microwavable bowl, add white candy melts or white chocolate and 1½ teaspoons of vegetable oil. Melt in the microwave at 50% power in 30-second intervals, stirring well after each 30 seconds. This whole process will take about 1½ to 2 minutes. When fully melted, add ¼ teaspoon peppermint extract (optional) and stir well!
- IF USING THE MOLDS: Distribute one-third of the crushed candy canes into the 12 snowflake molds. Using a small cookie scooper or a spoon, distribute the melted white candy melts or white chocolate into each of the 12 snowflake mold cavities. Shake the molds a bit to distribute melted candy melts or chocolate uniformly over the bottom of the molds. Sprinkle one-third of the crushed candy canes into the molds. Place in the refrigerator and let set for about 30 minutes.
- Repeat process with red candy melts or semisweet chocolate. Sprinkle the remaining one third of the crushed candy canes over the red melted candy melts or semisweet chocolate.
- After chilled and fully hardened, remove peppermint snowflake bark from molds. Store in a clean airtight container in the fridge or at room temperature.
- Alternatively, IF USING A BAKING SHEET: Line a large baking sheet with parchment paper. Sprinkle one-third of the crushed candy canes onto the lined baking sheet, and then pour melted white candy melts or white chocolate onto paper and gently spread, being sure to not allow it to go over the edges. Top with one-third of the crushed candy canes, and let set in the fridge for about 30 minutes or until set. Pour melted red candy melts or semisweet chocolate on top of the set white layer, sprinkle the remaining one-third of the crushed candy canes, and chill for 30 minutes. Break into chunks to gift, or store peppermint snowflake bark.
Notes
- Package peppermint bark in clear cookie bags, placing two snowflake pieces per bag tied with a red bow for gift giving.
- Store finished bark in an airtight container in the refrigerator for up to 5 to 7 days to maintain freshness.
- For longer storage, freeze the bark in sealed freezer bags or containers for up to 2 months.
- Allow frozen bark to reach room temperature for a few minutes before serving to soften the chocolate slightly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 1352 kcal
% Daily Value*
| Calories | 135.2kcal | 7% |
| Carbohydrates | 15.3g | 5% |
| Fat | 7.9g | 12% |
| Saturated Fat | 6.4g | 32% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.01g | 1% |
| Sodium | 25.5mg | 1% |
| Potassium | 0.2mg | 0% |
| Sugar | 15.3g | 31% |
| Calcium | 0.02mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
