Peppermint Bark


StaffRecipe_80.pngThis tasty treat is account representative Katie Gallman’s Christmas Tradition… and much cheaper than Williams-Sonoma’s peppermint bark! Great to give out to friends as gifts too!

One box of candy canes
2 bags of good quality Chocolate Chips (dark or Milk)
1 bag of good quality White Chocolate chips (or you can mix it up and have more white chocolate, depending on which you prefer- as you will see in my picture attached)
1 teaspoon Peppermint extract


1. Unwrap the candy canes and place them in a food processor. Pulse on/off several times for 5-10 seconds each, until the canes have been crushed into small pieces. Alternately, place the candy canes in a large Ziploc bag and seal tightly. Use a rolling pin to roll/smash the candy canes until they are the size you desire.

2. Prepare a cookie sheet by covering it with smooth aluminum foil.

3. Melt the chocolate (I use a double broiler) Pour the chocolate onto the prepared cookie sheet and use an offset spatula or knife to spread it to an even thickness, a little more than 1/8″ thick. The chocolate does not have to reach all sides of the sheet, as it will be broken up later anyhow. Place the tray in the refrigerator to firm up while you prepare the white chocolate.

4. While the chocolate hardens, melt the white chocolate. Add in the peppermint extract

5. Remove the tray from the refrigerator and spread the white chocolate in an even layer over the chocolate.

6. While the white chocolate is still wet, sprinkle candy cane pieces over the entire surface evenly. Press down very slightly to ensure they stick. Place the tray back in the refrigerator to firm up for 30 minutes.

7. Once the peppermint bark is completely set, break into small, uneven pieces by hand.