Easy Peppermint Bark

Martha Stewart
Shine Food
December 10, 2012

Homemade candy is a traditional Christmas gift that will never go out of style. White chocolate, peppermint oil, and a dozen candy canes are all you need to create this easy, colorful Christmas bark. The bark can be stored in the refrigerator for up to a week after making.

This recipe makes 2 1/4 pounds or one 11-by-17-inch sheet.

Related: 42 Prettiest Christmas Cookies to Bake


- 2 pounds white chocolate, chopped into 1/2-inch pieces
- 12 large candy canes
- 1/2 teaspoon peppermint oil

See More: 21 Festive Holiday Party Cocktails


1. Line an 11-by-17-inch baking sheet with parchment, and set aside.

2. In the top of a double boiler, melt white chocolate, stirring constantly. If you don't have a double boiler, use a metal bowl set over a pot of simmering water.

3. With a chef's knife or meat tenderizer, cut or pound candy canes into 1/4-inch pieces.

4. Stir pieces of candy canes and peppermint oil into the melted chocolate. Remove from heat, and pour the mixture onto the prepared baking sheet; spread evenly. Chill until firm, 25 to 30 minutes. Break into pieces, and serve. Store in an airtight container in the refrigerator for up to one week.

More from Martha Stewart:

Easy Holiday Appetizers and Dips
Classic Holiday Ham and Pork Recipes
Delightful Non-Alcoholic Cocktails

The Best Comfort Food Recipes

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