Back to Peppermint Bark
All Reviews for Peppermint Bark
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 1/4 pounds or one 11-by-17-inch sheet
peppermint-bark-ml812x21.jpg
Ingredients
Ingredient Checklist
2 pounds white chocolate, chopped into 1/2-inch pieces
12 large candy canes
1/2 teaspoon peppermint oil
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 1/4 pounds or one 11-by-17-inch sheet
peppermint-bark-ml812x21.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 1/4 pounds or one 11-by-17-inch sheet
Recipe Summary
Yield: Makes 2 1/4 pounds or one 11-by-17-inch sheet
Yield: Makes 2 1/4 pounds or one 11-by-17-inch sheet
Makes 2 1/4 pounds or one 11-by-17-inch sheet
peppermint-bark-ml812x21.jpg
peppermint-bark-ml812x21.jpg
Ingredients
Ingredients
- 2 pounds white chocolate, chopped into 1/2-inch pieces
- 12 large candy canes
- 1/2 teaspoon peppermint oil
Directions
Line an 11-by-17-inch baking sheet with parchment, and set aside.
In the top of a double boiler, melt white chocolate, stirring constantly.
With a chef’s knife or meat tenderizer, cut or pound candy canes into 1/4-inch pieces.
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.
Reviews (13)
Add Rating & Review
381 Ratings
5 star values:
66
4 star values:
92
3 star values:
133
2 star values:
69
1 star values:
21
Load More Reviews
Reviews (13)
Add Rating & Review
381 Ratings
5 star values:
66
4 star values:
92
3 star values:
133
2 star values:
69
1 star values:
21
Add Rating & Review
381 Ratings
5 star values:
66
4 star values:
92
3 star values:
133
2 star values:
69
1 star values:
21
381 Ratings
5 star values:
66
4 star values:
92
3 star values:
133
2 star values:
69
1 star values:
21
381 Ratings
5 star values:
66
4 star values:
92
3 star values:
133
2 star values:
69
1 star values:
21
- 5 star values:
- 66
- 4 star values:
- 92
- 3 star values:
- 133
- 2 star values:
- 69
- 1 star values:
- 21
Martha Stewart Member
Rating: Unrated
12/04/2012
I just made this, and it was delicious! Instead of using a cookie sheet, I used a silicone candy mold (an 11.5 oz bag of white chocolate made 24 pieces of bark). I just sprinkled some peppermint in the mold and then put the melted chocolate mixture in - they looked really nice. If you're going to use a metal mini muffin pan, make sure you use liners. The candy didn't release very well (had to sit the pan in some hot water for a few seconds).
Martha Stewart Member
Rating: Unrated
12/21/2011
I mad this the year it came out in your magazine and it was great.. this year i made it and it seemed to change once i added the flavoring... not sure why... but i also use the extract...i amso make cherry bark and tried chocolate cherry this yeasr aswell. i like using bob's origonal cherry flavored cany canes.
Martha Stewart Member
Rating: Unrated
12/18/2011
I have made this recipe ever since it appeared int he MSL magazine one year at Christmas time. I follow the directions and use the peppermint oil (which can usually be found in a health food store or cook shop). It is a crowd pleaser and have even brought it to Superbowl parties for the sweet table as it is not a heavy dessert :)
Martha Stewart Member
Rating: Unrated
12/16/2010
Made 2 batches last night with modifications. I used white chocolate morsels and mint extract, plus the 12 candy canes in the original recipe. Melted the morsels in the microwave for 2 minutes. Followed the rest of the instructions and am SUPER IMPRESSED! SOOooooo good! Much easier and quicker to melt in the microwave too and just as good, I'd imagine. I'm running out to get the ingredients for 2 more batches now!! Thanks, Martha!
Martha Stewart Member
Rating: Unrated
12/14/2010
There's a much easier way to make this. Just spread white melting choc in a single layer in lined jelly roll pan. Melt in low temp oven. Sprinkle with crushed peppermints. Place in refrigerator to harden. I've also used crushed sour lemon balls. Yumm!
Martha Stewart Member
Rating: Unrated
10/12/2010
I love this recipe!!!! I think i'm gonna make this for our christmas party we have every year.
Martha Stewart Member
Rating: Unrated
07/04/2010
This is SUCH a crowd pleaser. I included this on my gift baskets and they loved it! My boss actually ate all his gift in the two days it took to get it back home to his wife :) I, too, used peppermint extract and it was great. Also, might be just me, but I have better luck melting chocolate in the microwave... still just as mixable/stirable.
Martha Stewart Member
Rating: Unrated
12/20/2009
I actually used dark chocolate instead of white chocolate, and used mint extract, and used peppermint baking chips, (that's what I had in my panty at the moment). It was so delicious! After failing at fudge and shortbread just before making this, it was such a relief to hit upon this fail-proof recipe. Be careful that you keep water out of the chocolate! As I put this outside to chill, (the fridge was full), some snow dumped into an edge, ruining that bit. So good, and so festive!
Martha Stewart Member
Rating: Unrated
01/27/2009
I LOVE this recipe! I made it for the first time ( I used peppermint extract because I could not find peppermint oil) and put it in tins and distributed them to my friends...they were so impressed! Little did they know how easy it was to make. It is a great, delicious and most of all, easy recipe. I will definitely make this again!
Martha Stewart Member
Rating: Unrated
12/24/2008
This is always a big hit and is already a holday tradition to make. The last batch I made I tried melting the chocolate in the microwave in 30 second increments and it worked just as well. I have also used the extract every time and it is great.
Martha Stewart Member
Rating: Unrated
02/08/2008
I realized this recipe called for peppermint oil after I had already purchased the extract. I noticed a recipe for bark on the back of the extract box, and it was virtually the same. I used that recipe (with the extract) and it turned out tasty and beautiful!
Martha Stewart Member
Rating: Unrated
12/27/2007
We gave this as gifts this year, it turned out great! I didn't realize until after I had made it that it called for peppermint oil rather than extract, and I had used extract, but it was delicious.
Martha Stewart Member
Rating: Unrated
12/21/2007
For a special holiday treat, add a lightly crushed layer of Peppermint Bark over homemade chocolate fudge - yum! Lovely traditional gift with a fresh twist.
Martha Stewart Member
Rating: Unrated
12/04/2012
I just made this, and it was delicious! Instead of using a cookie sheet, I used a silicone candy mold (an 11.5 oz bag of white chocolate made 24 pieces of bark). I just sprinkled some peppermint in the mold and then put the melted chocolate mixture in - they looked really nice. If you're going to use a metal mini muffin pan, make sure you use liners. The candy didn't release very well (had to sit the pan in some hot water for a few seconds).
Rating: Unrated
Rating: Unrated
12/21/2011
I mad this the year it came out in your magazine and it was great.. this year i made it and it seemed to change once i added the flavoring... not sure why... but i also use the extract...i amso make cherry bark and tried chocolate cherry this yeasr aswell. i like using bob's origonal cherry flavored cany canes.
Rating: Unrated
12/18/2011
I have made this recipe ever since it appeared int he MSL magazine one year at Christmas time. I follow the directions and use the peppermint oil (which can usually be found in a health food store or cook shop). It is a crowd pleaser and have even brought it to Superbowl parties for the sweet table as it is not a heavy dessert :)
Rating: Unrated
12/16/2010
Made 2 batches last night with modifications. I used white chocolate morsels and mint extract, plus the 12 candy canes in the original recipe. Melted the morsels in the microwave for 2 minutes. Followed the rest of the instructions and am SUPER IMPRESSED! SOOooooo good! Much easier and quicker to melt in the microwave too and just as good, I'd imagine. I'm running out to get the ingredients for 2 more batches now!! Thanks, Martha!
Rating: Unrated
12/14/2010
There's a much easier way to make this. Just spread white melting choc in a single layer in lined jelly roll pan. Melt in low temp oven. Sprinkle with crushed peppermints. Place in refrigerator to harden. I've also used crushed sour lemon balls. Yumm!
Rating: Unrated
10/12/2010
I love this recipe!!!! I think i'm gonna make this for our christmas party we have every year.
Rating: Unrated
07/04/2010
This is SUCH a crowd pleaser. I included this on my gift baskets and they loved it! My boss actually ate all his gift in the two days it took to get it back home to his wife :) I, too, used peppermint extract and it was great. Also, might be just me, but I have better luck melting chocolate in the microwave... still just as mixable/stirable.
Rating: Unrated
12/20/2009
I actually used dark chocolate instead of white chocolate, and used mint extract, and used peppermint baking chips, (that's what I had in my panty at the moment). It was so delicious! After failing at fudge and shortbread just before making this, it was such a relief to hit upon this fail-proof recipe. Be careful that you keep water out of the chocolate! As I put this outside to chill, (the fridge was full), some snow dumped into an edge, ruining that bit. So good, and so festive!
Rating: Unrated
01/27/2009
I LOVE this recipe! I made it for the first time ( I used peppermint extract because I could not find peppermint oil) and put it in tins and distributed them to my friends...they were so impressed! Little did they know how easy it was to make. It is a great, delicious and most of all, easy recipe. I will definitely make this again!
Rating: Unrated
12/24/2008
This is always a big hit and is already a holday tradition to make. The last batch I made I tried melting the chocolate in the microwave in 30 second increments and it worked just as well. I have also used the extract every time and it is great.
Rating: Unrated
02/08/2008
I realized this recipe called for peppermint oil after I had already purchased the extract. I noticed a recipe for bark on the back of the extract box, and it was virtually the same. I used that recipe (with the extract) and it turned out tasty and beautiful!
Rating: Unrated
12/27/2007
We gave this as gifts this year, it turned out great! I didn't realize until after I had made it that it called for peppermint oil rather than extract, and I had used extract, but it was delicious.
Rating: Unrated
12/21/2007
For a special holiday treat, add a lightly crushed layer of Peppermint Bark over homemade chocolate fudge - yum! Lovely traditional gift with a fresh twist.
All Reviews for Peppermint Bark
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Peppermint Bark
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
