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.
Keyword candy, Christmas, peppermint
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
Servings 1cookie sheet
Author Melissa Mortenson
20ozWhite ChocolateNOT white chocolate chips
2CRice Krispie Cereal
1packageMini Candy Canescan also use pre-crushed peppermint candy or round peppermint candy.
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.
For extra thick peppermint bark, double the amount of white chocolate and rice cereal.