Peppermint bark

Peppermint bark

Peppermint bark candy


  • 0.33 cup semisweet mint-flavored chocolate pieces or semisweet chocolate pieces
  • 1 pound vanilla-flavored candy coating, cut up
  • 0.75 cup finely crushed candy cane or finely crushed striped round peppermint candies


  1. Line a baking sheet with foil; set aside.
  2. In a small saucepan heat chocolate pieces over low heat, stirring constantly, till melted and smooth. Remove pan from heat.
  3. In a 2-quart saucepan heat the candy coating over low heat, stirring constantly, til melted and smooth. Remove pan from heat.
  4. Stir in crushed candies.
  5. Pour the melted coating mixture onto the prepared baking sheet. Spread coating mixture to about 3/8-inch thickness; drizzle with the melted chocolate. Gently zigzag a narrow metal spatula through the chocolate and peppermint layers to create a swirled effect.
  6. Let candy stand several hours or til firm. (Or, chill about 30 minutes or til firm.)
  7. Use foil to lift firm candy from the baking sheet; carefully break candy into piece.


  • Store, tightly covered. Keeps for a few weeks.
  • Don’t use the “smelly” cheap plastic containers. Use glass if you can, so it doesn’t take on a plastic-y taste.
  • Makes a bit over a pound.