Peppermint Bark

I got inspired to make Peppermint Bark while being away from the United States and not being able to get the Willams Sonoma version. After making this recipe, I no longer will be buying my bark because by making it on my own, I can use any brand or type of chocolate, and it adds a personal touch when giving the treat as a gift. Not to mention, it is more cost-effective.
Peppermint Bark is a great treat to give away at the holidays and even for Valentines Day.

Peppermint Bark


1-12 ounce bag(s) of white chocolate morsels (use 2 bags if you want a thick layer of white chocolate)
1-12 ounce bag of milk chocolate morsels (you can use semi-sweet or dark chocolate as a substitute)
8-10 large candy canes


1. Melt milk chocolate morsels first using a double boiler. Stir with spatula to keep chocolate from burning. (See post on creating a double boiler with a Pyrex bowl and pot:
2. Line a cookie sheet with parchment paper and using a spatula, spread the melted milk chocolate on the parchment paper avoiding edges of the parchment paper.
3. Place cookie sheet in the refrigerator for at least 20 minutes or until chocolate hardens. Wash out Pyrex bowl before melting white chocolate.
4. Place candy canes in a Ziploc bag and crush until all the candy is in small pieces. A mortar and pestle can be used.
5. Melt white chocolate using the same double boiler making sure to constantly stir chocolate with spatula.
4. Once milk chocolate has hardened, remove from the refrigerator and spread the white chocolate over the dark until all the white chocolate is gone and sprinkle the candy cane pieces over the white chocolate.
5. Refrigerate again until white chocolate hardens. Cut bark into pieces and serve.


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