Milk Chocolate-Peppermint Bark

Southern Living
Milk Chocolate-Peppermint BarkRecipe
Photo: Jennifer Davick; Styling: Buffy Hargett
Makes 2 3/4 lb.


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1 teaspoon butter
3 (11.5-oz.) packages milk chocolate morsels
12 cream-and-mint-filled chocolate sandwich cookies, broken into pieces
1 cup small pretzel sticks
1 1/4 cups coarsely chopped soft peppermint candies, divided


Total: 6 Hours, 25 Minutes

Line 1 (15- x 10-inch) jelly-roll pan with parchment paper; grease with butter. Microwave milk chocolate morsels in a large bowl at HIGH 1 to 2 minutes or until melted and smooth, stirring at 45-second intervals. Gently stir in cookie pieces, pretzel sticks, and 3/4 cup coarsely chopped candies. Spread in prepared pan. Sprinkle with 1/2 cup coarsely chopped candies. Let stand until firm (about 6 hours). Break or cut into pieces. Store in a cool place up to 3 days.

Note: We tested with Oreo Double Delight Mint 'N Creme Cookies. Do not freeze bark. Freezing will cause a powdery white coating called bloom.

Created date

November 2010