Food & Cooking Recipes Dessert & Treats Recipes Easy Peppermint Bark 3.6 (160) 23 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 3, 2023 Print Share Share Tweet Pin Email Photo: Joseph De Leo Prep Time: 30 mins Total Time: 1 hrs Yield: 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. Ingredients 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 Directions 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. 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. 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). 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. Print