Peppermint Bark

Who can resist velvety chocolate -- bittersweet, milk, or white -- topped with nuts, candy, or dried fruit? Try our other bark variations, or experiment with your own favorite flavors.

  • Prep:
  • Total Time:
  • Yield: Makes one 9-by-12 1/2-inch sheet or six 2-1/2-by-5-inch bars
Peppermint Bark

Source: Martha Stewart Living, December 2010


  • 1 pound milk chocolate
  • 32 peppermint ball candies (about 4 ounces), halved


  1. Coat a 9-by-12 1/2-inch rimmed baking sheet or 6 small loaf pans (2 1/2 by 5 inches) with cooking spray, and line with parchment, leaving an overhang on long sides. Pour melted chocolate into baking sheet or divide among pans (3 tablespoons each), and spread in an even layer. Sprinkle toppings over chocolate. Refrigerate until firm, at least 1 hour. Peel off parchment, and break bark into pieces.

Cook's Notes

Bark can be refrigerated for up to 3 days.


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