Layered Peppermint Crunch Bark

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This recipe has been featured in a post on The Recipe Girl blog: Top Ten Favorite Christmas Cookie and Candy Recipes.

Layered Peppermint Crunch Bark

Much better than store bought. A lovely, rich treat!

Yield: 24 pieces

Prep Time: 35 min + chilling time

Cook Time: 20 min


17 ounces white chocolate, finely chopped (don't use the chips)
6 ounces peppermint candy canes, crushed
7 ounces bittersweet chocolate
5 1/2 Tablespoons whipping cream
3/4 teaspoon peppermint extract


1. Turn large baking sheet bottom side up. Cover securely with foil. Mark 12x9-inch rectangle on foil. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to the touch). Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.

2. Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.

3. Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes. If you let the bark go much longer than this- it will be very hard to cut neatly.

4. Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. You can also just break into large chunks and enjoy.

Source: (Adapted from Bon Appetit via Culinary in the Country)

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  • Gail wrote:

    Do you think it would be ok to use Peppermint Crunch Baking chip in place of candy canes? I bought it thinking it was crushed peppermint candy, I think it should be ok, just wondering what you think?

    • Lori Lange wrote:

      Sounds good to me! Haven’t tried it though, so it would be your experiment!

  • Tina @ MOMS CRAZY COOKING wrote:

    Would LOVE to have a piece of this bark! YUUMMM!

  • Gail Ost wrote:

    Made this for the holidays. Delicious and pretty. Will make again using red & white peppermint hard candies, since candy canes are no longer around. Everyone loved this bark!