Easy Peppermint Bark

holiday handbook 2011 pep bark
Photo: Joseph De Leo
Prep Time:
30 mins
Total Time:
1 hrs
3 dozen 3-inch pieces

Our easy peppermint bark is made with white chocolate and gets a delightful crunch from the addition of puffed rice cereal. Crushed peppermint candies are pressed into the top of the bark, adding a decorative Christmas touch and a delicious minty flavor. Break it into pieces and pack into tins for sweet gifting. TIP: Be sure to use white chocolate, not white chocolate chips, for this homemade candy.


  • Vegetable-oil cooking spray

  • 1 package (7.5 ounces) hard peppermint candies, unwrapped

  • 1 pound white chocolate, chopped (do not use chips)

  • 2 cups puffed rice cereal


  1. Spray a 10-by-15-inch rimmed baking sheet with cooking spray; line with a piece of waxed paper. Place candy in a doubled resealable plastic bag (one inside the other); seal, and wrap in a kitchen towel (to prevent candy from piercing the bag). Use a rolling pin or skillet to crush candy into tiny pieces. Pass through a large sieve to separate crushed candy from fine powder.

  2. Place white chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 4 to 6 minutes. Remove from heat; stir in rice cereal.

  3. Transfer mixture to prepared baking sheet; with a spatula, spread to edges of pan. Sprinkle with crushed candy. Cover entire surface with a piece of waxed paper (to prevent hands from sticking), and press candy gently into chocolate mixture. Chill until firm, 20 to 30 minutes (but no longer, as candy will begin to soften).

  4. Peel off waxed paper. Break bark into 3-inch pieces. Bark can be stored in an airtight container at room temperature up to 1 week.

Cook's Notes

Save the crushed peppermint candy powder to stir into hot chocolate or sprinkle on ice cream.

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