ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chocolate-Peppermint Bark

Oxmoor House
Yield Makes about 1 pound
Make this easy holiday candy recipe using baking chocolate, white chocolate, and chopped peppermint candies. Wrap the candy up in bags and festive ribbon for homemade holiday gifts.

Ingredients

  • 1/4 cup almonds, finely chopped
  • 8 (1-oz.) sqs. semi-sweet baking chocolate, chopped
  • 6 (1-oz.) sqs. white baking chocolate, chopped
  • 1/2 teaspoon peppermint extract
  • Red food coloring
  • 1/3 cup peppermint candies, crushed

How to Make It

  1. Line an 8"x8" baking pan with aluminum foil. Spread almonds in pan; set aside. Place semi-sweet chocolate in a microwave-safe bowl. Microwave on high one minute; stir until smooth. Microwave 10 to 15 more seconds, if necessary. Pour semisweet chocolate over almonds. Allow to harden.

  2. Repeat microwave melting instructions for white chocolate.

  3. Stir peppermint extract into white chocolate. Pour half of white chocolate mixture into another bowl and tint pink using red food coloring. Slowly pour white and pink chocolate over semi-sweet chocolate; gently swirl with a knife. Sprinkle top with crushed candies. Chill until firm, about one hour.

  4. Use foil to lift candy from pan; break into pieces. Store tightly covered at room temperature.

Gooseberry Patch Keepsake Cookboook