Food & Cooking Recipes Dessert & Treats Recipes Peppermint Bark 3.3 (381) 13 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 February 23, 2021 Print Rate It Share Share Tweet Pin Email Yield: Makes 2 1/4 pounds or one 11-by-17-inch sheet Peppermint bark makes for a delicious and refreshing sweet treat. If you don't have a double boiler, use a metal bowl set over a pot of simmering water to make this recipe. Ingredients 2 pounds white chocolate, chopped into ½-inch pieces 12 large candy canes ½ teaspoon peppermint oil Directions Line an 11-by-17-inch baking sheet with parchment, and set aside. In the top of a double boiler, melt white chocolate, stirring constantly. With a chef's knife or meat tenderizer, cut or pound candy canes into 1/4-inch pieces. 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. Rate it Print