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Peppermint Bark

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If you don't have a double boiler, use a metal bowl set over a pot of simmering water.

Source: Martha Stewart Living, December/January 1999
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384
  • kell
    4 DEC, 2012
    I just made this, and it was delicious! Instead of using a cookie sheet, I used a silicone candy mold (an 11.5 oz bag of white chocolate made 24 pieces of bark). I just sprinkled some peppermint in the mold and then put the melted chocolate mixture in - they looked really nice. If you're going to use a metal mini muffin pan, make sure you use liners. The candy didn't release very well (had to sit the pan in some hot water for a few seconds).
    Reply
  • tummyyummy
    21 DEC, 2011
    I mad this the year it came out in your magazine and it was great.. this year i made it and it seemed to change once i added the flavoring... not sure why... but i also use the extract...i amso make cherry bark and tried chocolate cherry this yeasr aswell. i like using bob's origonal cherry flavored cany canes.
    Reply
  • mothrnatr1
    18 DEC, 2011
    I have made this recipe ever since it appeared int he MSL magazine one year at Christmas time. I follow the directions and use the peppermint oil (which can usually be found in a health food store or cook shop). It is a crowd pleaser and have even brought it to Superbowl parties for the sweet table as it is not a heavy dessert :)
    Reply
  • hannahzoe
    16 DEC, 2010
    Made 2 batches last night with modifications. I used white chocolate morsels and mint extract, plus the 12 candy canes in the original recipe. Melted the morsels in the microwave for 2 minutes. Followed the rest of the instructions and am SUPER IMPRESSED! SOOooooo good! Much easier and quicker to melt in the microwave too and just as good, I'd imagine. I'm running out to get the ingredients for 2 more batches now!! Thanks, Martha!
    Reply
  • Houseblessings
    14 DEC, 2010
    There's a much easier way to make this. Just spread white melting choc in a single layer in lined jelly roll pan. Melt in low temp oven. Sprinkle with crushed peppermints. Place in refrigerator to harden. I've also used crushed sour lemon balls. Yumm!
    Reply
  • MrTim
    12 OCT, 2010
    I love this recipe!!!! I think i'm gonna make this for our christmas party we have every year.
    Reply
  • scmacri
    4 JUL, 2010
    This is SUCH a crowd pleaser. I included this on my gift baskets and they loved it! My boss actually ate all his gift in the two days it took to get it back home to his wife :) I, too, used peppermint extract and it was great. Also, might be just me, but I have better luck melting chocolate in the microwave... still just as mixable/stirable.
    Reply
  • IzziGirl
    20 DEC, 2009
    I actually used dark chocolate instead of white chocolate, and used mint extract, and used peppermint baking chips, (that's what I had in my panty at the moment). It was so delicious! After failing at fudge and shortbread just before making this, it was such a relief to hit upon this fail-proof recipe. Be careful that you keep water out of the chocolate! As I put this outside to chill, (the fridge was full), some snow dumped into an edge, ruining that bit. So good, and so festive!
    Reply
  • CookieMonster81
    27 JAN, 2009
    I LOVE this recipe! I made it for the first time ( I used peppermint extract because I could not find peppermint oil) and put it in tins and distributed them to my friends...they were so impressed! Little did they know how easy it was to make. It is a great, delicious and most of all, easy recipe. I will definitely make this again!
    Reply
  • jeanob14
    24 DEC, 2008
    This is always a big hit and is already a holday tradition to make. The last batch I made I tried melting the chocolate in the microwave in 30 second increments and it worked just as well. I have also used the extract every time and it is great.
    Reply

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