No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Peppermint Bark

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

  • yield: Makes 2 1/4 pounds or one 11-by-17-inch sheet
Photography: Gentl and Hyers

advertisement

advertisement

Ingredients

  • 2 pounds white chocolate, chopped into 1/2-inch pieces
  • 12 large candy canes
  • 1/2 teaspoon peppermint oil

Directions

  1. Step 1

    Line an 11-by-17-inch baking sheet with parchment, and set aside.

  2. Step 2

    In the top of a double boiler, melt white chocolate, stirring constantly.

  3. Step 3

    With a chef's knife or meat tenderizer, cut or pound candy canes into 1/4-inch pieces.

  4. Step 4

    Stir pieces of candy canes and peppermint oil into the melted chocolate. Remove from heat, and pour the mixture onto the prepared baking sheet; spread evenly. Chill until firm, 25 to 30 minutes. Break into pieces, and serve. Store in an airtight container in the refrigerator for up to one week.

Source
Martha Stewart Living, December

advertisement

advertisement

Reviews (14)

  • Happy_Birthday_Dr_Seuss 15 Jan, 2013

    Peppermint Bark
    Russell's Tuesday Dinner
    Nutritious and Delicious!

  • 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).

  • 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.

  • 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 :)

  • 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!

  • 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!

  • MrTim 12 Oct, 2010

    I love this recipe!!!! I think i'm gonna make this for our christmas party we have every year.

  • 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.

  • 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!

  • 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!

  • 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.

  • NatalieB 8 Feb, 2008

    I realized this recipe called for peppermint oil after I had already purchased the extract. I noticed a recipe for bark on the back of the extract box, and it was virtually the same. I used that recipe (with the extract) and it turned out tasty and beautiful!

  • deanna_munger 27 Dec, 2007

    We gave this as gifts this year, it turned out great! I didn't realize until after I had made it that it called for peppermint oil rather than extract, and I had used extract, but it was delicious.

  • imnthgarden 21 Dec, 2007

    For a special holiday treat, add a lightly crushed layer of Peppermint Bark over homemade chocolate fudge - yum! Lovely traditional gift with a fresh twist.