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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

Products suggested for this recipe:

Pure Peppermint Extract
Cool, refreshing peppermint extracts is perfect for hot chocolate, liqueurs and baked goods.
From $3.25

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