Easy Homemade Peppermint Bark

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There is so much to do around the holidays, so it’s nice when you find a recipe that’s easy yet appropriate. And by appropriate, I mean it fits the flavors of the season.

Now some of you may think, well, homemade peppermint bark isn’t very healthy, and you’re right. At the same time, I like to give the kids a little break from eating Brussel sprouts ;). 

Yes, there are healthy recipes, and I would suggest adding many to your diet during the holidays as people tend to overeat and intake more sugar than is necessary! 

Moderation is key to everything in life, and this is the reason I’m posting a little bit of sweetness today.

This recipe is from Ruth Soukup, and besides tasting good, these treats make the perfect gift or sweet to bring to a holiday party. Ready to start? Fantastic, me too.

Homemade Peppermint Bark 

Ingredients

• 25 unwrapped Candy Canes
• 2 12 oz. bags Milk Chocolate Chips
• 2 11.5 oz. bags Semi Sweet Chunks
• 4 12 oz. bags White Chocolate Chips
• 1/4 tsp Peppermint Vitality Essential Oil or 1 tsp peppermint extract (optional)

Instructions

1. Start by unwrapping a pile of candy canes, then place them in a large ziplock bag.
2. Put that ziplock bag within a second ziplock bag (broken candy canes are sharp), then break the candy canes into small pieces. I used a rolling pin to smash them.
3. Cover 3 cookie sheets (for a large batch) with non-stick foil or wax paper. Boil water in a double boiler. Since I don’t have a double boiler, I used a bowl over a saucepan, which worked just as well. Fill the water to just below the bowl, but not touching the bowl.
4. Slowly melt the chocolate chips, stirring frequently. I discovered it works better to mostly melt one bag before adding the next bag, rather than dumping them in all at once.
5. Spread out the chocolate on the foil-covered cookie sheets. It should be fairly thin, approximately 1/8″ thick. Place cookie sheets in the fridge to harden for about a half-hour.
6. While the chocolate layer is cooling, rinse your bowl or double boiler pan and repeat the melting process with the white chocolate chips. If desired, add 1/4 tsp Peppermint Vitality Essential Oil or 1 tsp peppermint extract to the melted white chocolate for extra pepper-minty flavor.
7. Spread out the melted white chocolate in a layer over top of the brown chocolate. While it is still wet, quickly sprinkle on the broken candy cane pieces. Place in the refrigerator to harden completely, about an hour.
8. Once the bark has hardened, break into pieces by hand, then place into cellophane bags.
9. To seal the bags, cut pieces of holiday scrapbook paper into 4×4″ squares, then fold the squares in half. Fold over the tops of the cellophane bags a couple of times, then staple the scrapbook paper over the fold. If desired, print labels to glue onto the scrapbook paper.

Ending Notes

Since I’m not big on plastic, I prefer to place the broken pieces into different size mason jars and put a ribbon or note using cardstock on top. If you are keeping them for yourself, it’s still nice to store them in a jar. Just be sure they have cooled completely. Beyond that, all that’s left to do is eat them in moderation :).

I hope this homemade peppermint bark kick-starts your baking and makes it a little easier to enjoy your Christmas and the true reason for the season.

Until next week, enjoy and stay healthy and free.

Heather Earles

Heather is married to a retired Special Forces Officer, and they live on a farm with their four children. She is an established author, a stay-at-home mother, and an advocate for healthy living. She publishes a weekly blog and podcast (Herb ‘N Wisdom™) and writes for a local newspaper to aid and inspire others.

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