Crispy Peppermint Bark Recipe

This white chocolate peppermint bark recipe is a bit different than most! It includes Rice Krispie treats to give the bark a bit of extra pop! It’s one of my family’s favorite Holiday treats!

A few weeks ago I shared some of my favorite neighbor Christmas Gift ideas. After I shared it, I got quite a few requests to share the peppermint bark recipe that was in these boxes.

Which I don’t mind sharing at all as it’s one of my favorite Christmas Recipes!!  I’ve been making this peppermint bark for years now.

What Makes this Peppermint Bark Recipe Special:

It’s slightly different than other recipes that I’ve seen in that it uses Rice Krispie cereal to make it extra light and crunchy. It gives the bark a nice light texture and doesn’t feel as heavy or rich as other peppermint bark recipes that I’ve tried.

The recipe is adapted from one that appeared in Everyday Food magazine many years ago. I’ve made a few changes to the original recipe, but it’s still super simple! You’ve still got time to make them before Christmas.

This peppermint bark makes a great gift in small portions or as a whole cookie sheet. I give it with a mallet hammer so that the recipients get the fun of breaking the bark apart themselves. To find out more about my Peppermint Bark gift idea, (and to get some free printable tags) just visit this post.

Crispy White Chocolate Peppermint Bark Recipe:

Print Recipe

Crispy Peppermint Bark Recipe

I’ve been making this peppermint bark for years now. It’s slightly different that other recipes that I’ve seen in that it uses Rice Krispie cereal to made it extra light and crunchy. You can also make this only using White Chocolate. Just skip the dark chocolate layer step.

Prep Time15 mins

Cook Time10 mins

Cool1 hr

Total Time25 mins

Course: Dessert

Cuisine: Christmas

Keyword: candy, Christmas, peppermint

Servings: 1 cookie sheet

Author: Melissa Mortenson

Equipment

• Double Boiler

Ingredients

• 20 oz White Chocolate NOT white chocolate chips
• 2 C Rice Krispie Cereal
• 16 oz Bittersweet Chocolate
• 1 package Mini Candy Canes can also use pre-crushed peppermint candy or round peppermint candy.

Instructions

• To begin, melt the bittersweet chocolate in a double boiler (after you’ve broken it into small pieces). You don’t need any special equipment to do this just put a metal bowl inside a pan of simmering water. You don’t need much water in the pan, just a couple of inches. Stir the chocolate until it’s smooth and melted. DO NOT get water into the chocolate, it will ruin it.
  
• Using a spatula spread the melted chocolate onto the Silpat lined cookie sheet. Get as even of a coat as possible.

  Put in the fridge until completely hardened.
  
• Meanwhile, place the candy canes in a plastic bag and smash with a rolling pin until broken into small pieces.
• Chop the white chocolate into small pieces. Melt in the double boiler the same way you did the bittersweet chocolate.

  Remove from heat and stir in the 2 C of Rice Krispie cereal.
• If the bittersweet chocolate is completely chilled, remove it from the fridge and spread the white chocolate/rice krispie mixture on top. Be careful not to mix the chocolate layer into the white chocolate layer. Spread mixture evenly.
  
• Sprinkle crushed candy canes on top. Press lightly into the white chocolate.

  Refrigerate until cold. Break into pieces.
  

Notes

For extra thick peppermint bark, double the amount of white chocolate and rice cereal. 

Baking Supplies Neede for Peppermint Bark:

Cookie Sheet

Silpat Liner

Double Boiler (I use a stainless steel bowl and wide saucepan).

How to Melt the Chocolate:

To begin, melt the bittersweet chocolate in a double boiler  (after you’ve broken it into small pieces).  You don’t need any special equipment to do this just put a metal bowl inside a pan of simmering water. You don’t need much water in the pan, just a couple of inches. Stir the chocolate until it’s smooth and melted. DO NOT get water into the chocolate, it will ruin it.

Using a spatula spread the melted chocolate onto the silpat lined cookie sheet. Get as even of a coat as possible.

Put in the fridge until completely hardened.

To Prepare the Peppermint Candy:

Meanwhile, place the candy canes in a plastic bag and smash with a rolling pin until broken into small pieces.

Chop the white chocolate into small pieces.  Melt in the double boiler the same way you did the bittersweet chocolate.

Combine Ingredients:

Remove from heat and stir in the 2 C of rice krispie cereal.

If the bittersweet chocolate is completely chilled, remove it from the fridge and spread the white chocolate/rice krispie mixture on top. Be careful not to mix the chocolate layer into the white chocolate layer.  Spread mixture evenly.

Sprinkle crushed candy canes on top.  Press lightly into the white chocolate.

Refrigerate until cold.  Break into pieces.

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