I discovered Peppermint Bark from the Americans! It’s so easy to make, so delicious and not in the least bit good for you. We only have it at Christmas time, so we call it Christmas Peppermint Bark! Do keep it in the fridge … Christmas Peppermint Bark can get a bit melty and bendy at room temperature (and less posh looking).
Father Christmas makes an incredible one.
What You Need:
- Good quality chocolate (I prefer milk, but choose whichever chocolate you love eating the most, whether it’s milk, white or dark chocolate). If you need it to be gluten & dairy free then I can really recommend Montezuma’s chocolate. I use 200g.
- Candy Canes (about 8-10). It depends how much of a minty crust you’d like.
What You Do:
- Cover a large baking tray with some parchment paper.
- Take the wrapper off the candy canes and place them inside a closed food bag. Smash them into tiny pieces – you’ll end up with the full range of some chunky pieces all the way down to some fine powder. The kids LOVE doing this bit.
- Break the chocolate into small pieces and melt it in a heatproof dish (e.g. in a pyrex bowl), sitting on top of a pan of boiling water.
- Once it’s all completely melted, stir it well and then spread it over the parchment paper to form a thin-ish even layer using a palette knife.
- Quickly sprinkle the candy cane pieces over the chocolate and gently press them into the surface of the chocolate.
- Put the Peppermint Bark into the fridge until it’s set hard, break it into pieces and place it in an airtight container in the fridge.
You may also like to see other Christmas Recipes & Christmas Baking Ideas including:
If you would like to subscribe to my Elf Club, and receive my newsletters, special offers, free Guides and discount codes, I’d love to see you there.