Food & Cooking Recipes Dessert & Treats Recipes Minty Bark 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Gentl and Hyers Yield: Makes about 2 1/2 pounds This holiday favorite gets a cool crunch with peppermints. Blend crushed candy canes into melted white chocolate. Little elves can help break the bark into pieces and pack it in tins for gifts. Ingredients 2 pounds white chocolate 12 candy canes ½ teaspoon natural peppermint flavoring Directions Line a rimmed baking sheet with parchment paper; set aside. Melt chocolate in a heatproof bowl set over a pan of gently simmering water. Meanwhile, put candy canes in a plastic bag; crush into 1/4-inch pieces with a rolling pin. Stir peppermint flavoring and candy canes into melted chocolate. Remove from heat, and pour mixture onto lined sheet. Refrigerate until firm; break into pieces. Refrigerate bark until ready to serve. Rate it Print