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5-Ingredient Peppermint Bark
December 20, 2009

I tried this one, but find my old recipe easier and works better. My changes - no oil necessary, use 10 candy canes instead and do not allow the first layer of chocolate to set before adding the white layer - this is what causes them to separate! I use about 12 oz of each chocolate and melt in the mirco in glass dishes. First, melt the dark or milk chocolate, add extract if desired and pour into a foil lined pan, sprinkle with 1/3 of the crushed candy canes. Refrigerate about 5 minutes while you melt the white chocolate, also in the micro but only half power for about 3 minutes. Pour the white choc over the top and then add the rest of the candy canes. Be careful when spreading the white choc or you will end up swirling the 2 chocs together a bit and not have the pretty all-white top.Refrigerate for 2+ hours. Turn upside down onto a towel and peel off the foil and break into pieces. By breaking it from the back, you will not break as many of the candy canes on top. Also, don't crush the candy canes too much or you will end up with powder instead of nice pieces. Store in fridge.

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