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Peppermint Bark

Yields approximately 2 lbs
Cook Time 10 Minutes

Crushed candy canes, to yield 1 cup
2 pounds White Chocolate Couverture
1/2 teaspoon Pure Peppermint Extract

Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the White Chocolate Couverture in a double boiler. Combine candy cane chunks with chocolate (and Pure Peppermint Extract. Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)
*Can substitute 1 lb. Dark Semi Sweet Chocolate Couverture for 1 lb. white. Melt dark chocolate first, pour onto cookie sheet for 5-10 minutes until almost cool. Carefully spread melted white chocolate over this layer and continue with recipe.

Recipe adapted from Paula Deen and photo courtesy of www.foodnetwork.com

Products suggested for this recipe:

Pure Peppermint Extract
Cool, refreshing peppermint extracts is perfect for hot chocolate, liqueurs and baked goods.
From $8.25


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