Peppermint Bark

Peppermint Bark

My mother made peppermint bark every Christmas season, and this is the recipe that kicks off the holiday baking season in my family. It’s also the recipe I used to introduce my then 3-year-old son to the wonderful world of cooking, and we’ve made it together each year for the past 11 years.

This is a great treat to make with children, who can help crush the candy canes, stir the bark and break it into pieces. Christmas just wouldn’t be as merry without our beloved peppermint bark.

1 package vanilla almond bark
12 candy canes, regular size (not the small canes)
ΒΌ teaspoon peppermint extract

Blend the candy canes in a food processor until desired texture is achieved. We prefer to blend them until all large pieces are crushed, and the mixture is just a little grainier than sugar, which results in a wonderfully crunchy, but not tooth-damaging, texture.

Melt the almond bark in a sauce pan over medium-low heat, until all lumps are gone. Remove from heat and stir in the crushed candy canes and peppermint extract until thoroughly mixed.

Line a baking sheet with waxed paper and pour the bark mixture onto the sheet, smoothing out to reach all edges. Once all the bark has been transferred, lift the sheet up with both hands and gently bang it down on the counter a few times to smooth out the mixture. Place in a refrigerator or cold place and allow to set until completely hard, at least one hour.

When bark is hardened, peel from waxed paper and break into pieces (like toffee or peanut brittle). Store in an airtight container until gone.