Peppermint Crunch Bark

With its delicious white and dark chocolate layers, festive candy cane crunch, and refreshing peppermint flavor, this holiday candy is almost too good to give away.

Peppermint Crunch Bark

Photo by cwyorkiex3 w.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2⅔

    cups Merckens bittersweet chocolate bar, chopped into coarse pieces

  • 3 to 5

    drops peppermint oil

  • 2

    cups Merckens white chocolate bar, chopped into coarse pieces

  • ¼

    cup peppermint crunch or finely chopped hard peppermint candies

Directions

1) Gently melt the dark chocolate, heating it on very low heat or over hot water until it barely melts 2) Stir in the peppermint oil, then spread it into an 8" x 12" oval on parchment paper or foil. 3) Allow the chocolate to set, but not harden completely. 4) Melt the white chocolate the same way, and mix it with about half the peppermint crunch. 5) Spread the white chocolate over the dark chocolate. 6) Sprinkle the rest of the peppermint crunch on top, pressing it in gently. 7) Allow the candy to cool until hardened, then break or cut it into chunks. 8) Store airtight at room temperature for up to a week; freeze for longer storage. Yield: about 2 dozen pieces.


Nutrition

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