Easy Peppermint Bark
This is the first Peppermint Bark recipe I ever made. Since I don't often make candy, I needed to keep it as simple as possible, and this recipe is about as easy as you can get! I was really happy with how it turned out, and received good reviews from my friends who taste-tested it! This recipe uses an 11 x 7" pan and makes about 1 pound of bark. If you want to make a larger batch, you can double the recipe and use a 9 x 13" pan.
If you haven't made much candy yourself, this is a great recipe to start with! And it looks so festive! Make it for gifts, for yourself, or both! :) Here's the recipe...happy candy-making!
Easy Peppermint Bark
- 1 (12-ounce) package white chocolate chips
- 1/4 teaspoon peppermint extract
- 6 candy canes, crushed into small pieces (or 24 hard peppermint candies, crushed)
- Parchment paper (for lining your pan)
- Line an 11 x 7" baking pan with parchment paper; set aside.
- Place candy canes (or peppermint candies) in a gallon-size freezer bag. Crush candy canes or candies using a rolling pin; set aside.
- Microwave white chocolate morsels in a medium-size microwave-safe bowl on medium heat for 1 minute, then stir. If they're not all melted, continue to microwave and stir morsels at 15-second intervals just until melted; stir until smooth (be careful not to overheat the morsels). Add peppermint extract to the melted morsels and blend well.
- Hold a strainer over the bowl of melted morsels and pour all the crushed candy canes or candies into the strainer. Shake strainer so the very smallest candy pieces fall into the bowl of melted morsels, then stir the candy-morsel mixture. Reserve the larger candy pieces for the top of the bark.
- Spread the mixture in your parchment-lined 11 x 7" pan. Sprinkle with the reserved larger candy pieces, pressing them into the mixture lightly.
- Let mixture stand for about 1 hour or until firm. Peel off the parchment paper from the bottom side of the bark and break into pieces. Store in an airtight container at room temperature.