Best Easy Peppermint Bark Recipes

EASY PEPPERMINT BARK

Steps:

• Spray a 10-by-15-inch rimmed baking sheet with cooking spray; line with a piece of waxed paper. Place candy in a doubled resealable plastic bag (one inside the other); seal, and wrap in a kitchen towel (to prevent candy from piercing the bag). Use a rolling pin or skillet to crush candy into tiny pieces. Pass through a large sieve to separate crushed candy from fine powder.
• Place white chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 4 to 6 minutes. Remove from heat; stir in rice cereal.
• Transfer mixture to prepared baking sheet; with a spatula, spread to edges of pan. Sprinkle with crushed candy. Cover entire surface with a piece of waxed paper (to prevent hands from sticking), and press candy gently into chocolate mixture. Chill until firm, 20 to 30 minutes (but no longer, as candy will begin to soften).
• Peel off waxed paper. Break bark into 3-inch pieces. Bark can be stored in an airtight container at room temperature up to 1 week.

EASY PEPPERMINT BARK

Steps:

• Unwrap candy canes and place in a thick ziplock bag. The freezer kind or if using the regular ones just use two, one inside the other to make it thick. You can also use hard peppermint candies if you are making this after Christmas. Place the candy inside the bag and crush it using a large metal spoon or a rolling pin- not too small, not too big. Martha would have you sift the candy to seperate the large pieces from the dust. I did not- it is up to you.
• Line a jelly roll pan (baking sheet with sides) or a 9x13 baking dish with tin foil. Spray with nonstick spray.
• Place white chocolate in a heatproof bowl set over (not in) a pot of simmering water. Test bowl before adding water to be sure it will sit on the pot and not dip down to low. Add water and test again- then heat up the water. Heat, stirring occasionally until chocolate is melted.
• Remove bowl from heat and stir in Rice Krispies.
• Pour mixture into prepared pan and spread. You can make it thick or thin.
• Sprinkle with crushed peppermint candy. Press them into the chocolate lightly otherwise they will fall off later- use waxed paper, the back of a spoon or your fingers. If you choose you can melt the mint chips and drizzle them over the top.
• Chill 20-30 minutes. Apparently if you leave it in the fridge longer it will get soft.
• Peel tin foil off and break into pieces.
• Store in an airtight container up to 1 week.

EASY PEPPERMINT BARK

Steps:

• Line 11x17 pan with parchment paper. Heat oven to 250 degrees F. Spread chocolate chips on parchment in single layer. Put pan in oven for 10 minutes or until chips are shiny. Remove pan from oven. Remove wrapper from Candiquick and place in oven in melting tray for 14 minutes. While Candiquik is in oven, spread chips with spatula into even layer to edges to cover the parchment paper. Put pan into freezer until chocolate is solid. While chocolate is in freezer, using cutting board and hammer, take wrapped pieces of candy, place wrapped candy on cutting board and hit each candy with hammer 3-4 times. Hold candy wrapper by ends over a bowl, untwist wrapper to release the crushed candy into bowl. Repeat with remaining candies. Using strainer, sift candy powder from larger pieces and set large pieces aside for topping. Remove Candiquik from oven and sprinkle candy powder on top of block in tray and stir into it until evenly through out. Remove pan of chocolate from freezer. Pour white peppermint mixture evenly over chocolate and quickly spread into even layer, don't work too much or chocolate layer will start coming up into the white layer. Sprinkle evenly with the bigger peppermint pieces. Let set until cold and solid, overnight or back into freezer for 30 minutes. Cut into pieces or peel off parchment and break into pieces.