Peppermint Crunch Bark

star rating (35) rate this recipe »
quick-n-easy
Recipe photo
Hands-on time:
Total time:
Yield: about 2 dozen pieces

Recipe photo

With its delicious white and dark chocolate layers, festive candy cane crunch, and refreshing peppermint flavor, this holiday candy is almost too good to give away.

Peppermint Crunch Bark

star rating (35) rate this recipe »
quick-n-easy
Hands-on time:
Total time:
Yield: about 2 dozen pieces
Published: 09/30/2011

Ingredients

Tips from our bakers

  • When chocolate chips melt, they're thicker, less pourable, and generally harder to handle than melted bars or chunks of chocolate. That's why we recommend bar chocolate, rather than chocolate chips, for this recipe.

Directions

see this recipe's blog »

1) Gently melt the dark chocolate, heating it on very low heat or over hot water until it barely melts

2) Stir in the peppermint oil, then spread it into an 8" x 12" oval on parchment paper or foil.

3) Allow the chocolate to set, but not harden completely.

4) Melt the white chocolate the same way, and mix it with about half the peppermint crunch.

5) Spread the white chocolate over the dark chocolate.

6) Sprinkle the rest of the peppermint crunch on top, pressing it in gently.

7) Allow the candy to cool until hardened, then break or cut it into chunks.

8) Store airtight at room temperature for up to a week; freeze for longer storage.

Yield: about 2 dozen pieces.

Reviews

1 234  All  
  • star rating 12/29/2013
  • pjmaas from KAF Community
  • I've made this recipe loads of times, too, to rave reviews from everyone who's eaten it. I would add just a couple of tips. 1 - I put the peppermint candies in a ziploc bag and crush them with a mallet or rolling pin so there are still some pretty big chunks. Then, I sift the crushed candies to remove the powdery sugar residue. Using the bigger pieces makes for prettier finished bark. 2 - I don't mix in the crushed candy. Just sprinkle it on top. 3 - To keep water from the bottom of my double boiler from dripping onto my parchment lined pan during spreading, I keep a dish towel next to the stove and blot the condensation off the bottom before pouring the chocolate. Great recipe! Will be making this for many years to come.
    Great bark recipe tips, candy maker! Thanks for sharing so all can have success with this recipe - Irene@KAF
  • star rating 12/26/2013
  • eileenl21114924 from KAF Community
  • My first attempt at this recipe left me a bit frustrated. Obviously, after the fact, I didnt spread my dark chocolate layer thin enough. I cooled the dark chocolate as I read others did but obviously not enough because when I went to spread the white chocolate and spread it it started to smear into the dark. I let it cool completely and found it difficult to cut into pieces because it was way too thick. After carefully cutting it into bite size pieces I realized the two layers separated, however with a little thought. I put the pieces on a baking sheet and in the oven they went for a few seconds until I seen the gloss on the dark chocolate and took them out. YIPEE it worked and adhered the layers back together. Wanted to share this for anyone else on their first attempt and need to salvage.
  • star rating 12/13/2013
  • Victoria from Cambridge, MA
  • This recipe is very easy and exactly what I was looking for. Thank you.
  • star rating 12/12/2013
  • Christine from Harborton Va
  • The dark chocolate melted beautifully and I was able to pour it. However when I melted the white and added the peppermint crunch the chocolate hardened on the bottom of the pan. I used your recommended chocolate so what happened? Should I not have stirred it or added the peppermint chips?
    It sounds like the white chocolate became too cool which could have been from too much stirring. ~Amy
  • star rating 11/18/2013
  • Betsy from York, PA
  • I don't make candy; it has always been too labor intensive and "touchy". However, I had leftover peppermint crunch from the chocolate cookies and didn't want to waste it. This is the easiest, most foolproof candy recipe I have ever made and the results were delicious. It will make a pretty presentation on any candy dish and will be included in my giveaway Christmas cookie boxes this year as a special treat.
  • star rating 11/18/2013
  • sashakitty from KAF Community
  • Today was the trial run of this recipe before we add it to our cookie exchange this year. Very easy and tasty recipe. I used 4 drops of peppermint oil in the chocolate, which was perfect. For the white chocolate, I used 12 of the small, individually wrapped candy canes, which was just over the recommended amount. Next time, I will use more white chocolate and candy canes to up the white to dark ratio. Melting the chocolate in the microwave makes it easy to prepare - microwaved 3/4 of the chopped chocolate on high in 30 second steps, stirring in between until melted. After it was melted, I removed it and stirred in the rest of the chocolate until it was melted. Easy, and no issues to have it solidify later. To make it easier to keep the same thickness, I made it in a 13"x9" pan lined with parchment paper, slightly overhanging the pan. This way I could pull it out and cut it (used pizza cutter) while it was still a little soft. Worked great. It will become a regular at our annual cookie exchange!
  • star rating 12/30/2012
  • Aaron from Warren county
  • star rating 12/20/2012
  • pause2shop.com from Vermont
  • My daughter and I made this together to give as gifts. We had a lot of fun making it and the bark came out just like the photos! Since this was the first time making it, we learned that next time we will make it a slight bit thinner, to make it easier to break in the end. Thanks for a great, easy recipe that really impresses!
  • star rating 12/19/2012
  • Bridget from Chicago
  • OK, so I've made this recipe a ton of times - christmas after christmas and I think I've finally got the recipe figured. First, when chopping the chocolate, keep back about 5% of the chocolate. Melt the 95% in a double boiler over very very low simmering water. Melt the chocolate low and slow. When the chocolate is mostly melted, take it off the heat, add in the 5% and stir the balance until melted. Spread on parchment lined sheet pan. Pour onto sheet pan by making 3 or 4 passes while pouring the chocolate. Use an offset spatula and spread the chocolate as thick / thin as you like. Put the chocolate into the fridge and chill until just about set. This means if you put your finger onto the chocolate it is nearly firm and then there is a smidge of chocolate on your finger. Clean and make sure the pan is completely dry - water will seize the chocolate...and ruin everything... Melt the white chocolate super low and slow - same as the dark chocolate. Keep out the 5%, melt the 95%. Take it off the heat, melt the balance. Add 1/2 of peppermint sticks, stir, then pour over the dark chocolate using the three sweeping pours. Spread using the offset spatula (cleaned and dried) Add the balance peppermint sticks on top. Place chocolate in fridge to firm. If you use this approach - the layers will stick together and the chocolate shouldn't melt all over your fingers when you eat it. Also - I think 1/4 tsp is a good amount - a bit more precise than a couple of drops.... Enjoy!
    Wow! Thank you for the detailed instructions! I'm sure everyone will make these with absolute perfection now! Many times people try to rush melting the chocolates and it must be done slowly or it will seize. The NO WATER is also critical to keep the chocolate from turning grainy. Best, Kim@KAF


  • star rating 12/16/2012
  • lmgagnon from KAF Community
  • I made these Peppermint Crunch Bark for the first time last year, and they came out great! I use to buy these from a well known retailer, but I think this recipe tasted just as good and less expensive. My son thought that I had bought them because I packaged the bark in the same tin container that the store bought bark came in. As I am leaving this review, I just finished making another batch to give out to my family. Came out great!
1 234  All  
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