Peppermint Bark

Yesterday was December 1st, and it felt like the official start of the holiday season.  I visited the mall and the classy and elegant Christmas decorations were displayed.  Santa was in his special chair, awaiting the children to tell him what they want for Christmas.   Upon returning home, I decorated with my mini trees, one on the mantle and one in my dining room.  I put up the stockings, and hung my wreath.  And finally, I made Peppermint Bark. 

Go buy some candy canes, because Peppermint Bark is a can't miss treat to make at Christmas.  I'd always wanted to make it and yesterday I did.  Chocolate, white chocolate, and peppermint are kind of a win-win taste combination.  And if you're like me, you're craving peppermint all the time now that the holidays are here.  Plus it was pretty simple and only has five ingredients.  You just use the microwave to melt your chocolate.  So I say, get to work and make some, too! 

Peppermint Bark


  • 1 cup high-quality semi-sweet chocolate
  • 1 cup high-quality white chocolate
  • 2 teaspoons canola oil, divided
  • 1/2 teaspoon peppermint extract, divided
  • 12 peppermint candies, crushed

  • Directions:

    Lightly grease a 9x9 inch pan Line it with waxed paper; set aside.

    Place the semi-sweet chocolate and 1 teaspoon of the canola oil in a medium glass bowl. Microwave on 50% power for 1 minute. Stir, ladle down the sides and continue microwaving at 50% until melted, about 3 minutes. Once the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract.
    Pour the melted chocolate on the prepared pan. Spread evenly over the bottom of the pan. Refrigerate until completely hardened, about 1 hour.

    Place the white chocolate and remaining 1 teaspoon canola oil in the same medium glass bowl. Microwave exactly the same way you did the semi-sweet chocolate. Making sure not to over microwave. Make sure to stir and ladle down the sides every minute.
    Once the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract.
    Pour the white chocolate directly over the semisweet chocolate layer; spread evenly.

    Sprinkle the crushed candy over the top and gently press in.

    Refrigerate until completely hardened. Remove from pan and break into small pieces.

    I found the recipe here at


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