Milk Chocolate-Peppermint Bark

2 Reviews
ADD YOUR REVIEW
Photo: Jennifer Davick; Styling: Buffy Hargett
Total Time
6 Hours 25 Mins
Yield
Makes 2 3/4 lb.
December 2010
RECIPE BY Southern Living

Ingredients

  • 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

How to Make It

Step 1

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.

Step 2

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

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Ratings & Reviews

JanetteSwasey's Review

JPKaminski
December 20, 2011
I made this for my neighbors and friends at work. I used dark chocolate instead of milk, and had to use candy canes, because I didn't have enough of the soft mint balls. It was a hit. I have given out the recipe to 3 people already. Even my daughter who dislikes dark chocolate loved it!

JPKaminski's Review

JanetteSwasey
December 15, 2011
I made this last year at Christmas and lost the recipe! It was super easy to make and I had 3 neighbors ask for the recipe after our Holiday Party. A great addition to your holiday candy/cookie trays!
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