Holiday Recipes


White chocolate peppermint bark

Use this in a cookie exchange, add to a gift basket or hoard it all for yourself - it's a beautiful and delicious holiday treat.

10 regular size candy canes
2 lbs. (1 kg) white chocolate

  1. Line a cookie sheet with waxed paper or parchment paper.
  2. Unwrap the candy canes and place in a heavy-duty zip-top plastic bag. With a hammer or rolling pin, crush the candy into chunks (less than 1/4-inch in size). Set aside.
  3. In a double boiler or saucepan set over a pot of hot (not boiling) water, melt the white chocolate, stirring until smooth. Be careful not to scorch the chocolate - white chocolate scorches easily. Stir in most of the crushed candy canes, reserving about 1/4 cup or chunks to sprinkle on top. Pour chocolate mixture onto prepared cookie sheet, spreading into an even layer. Sprinkle the reserved chunks on top. Refrigerate for 20 minutes or until set.
  4. Remove bark from parchment paper and break into chunks by hand. Store in a tightly covered container.
Makes about 2 lb.s (1 kg) of Peppermint Bark.

Fancy shmancy variation:
Drizzle the bark with melted semisweet chocolate before refrigerating for a two-tone zebra-striped effect.

How kids can help:


Unwrap candy canes and crush them with a rolling pin or hammer.


Spread melted chocolate mixture onto cookie sheet and sprinkle with crushed candy canes.
Quick holiday recipes:

Cookie exchange recipes:

Gingerbread farm recipes:

Chanukah recipes:

Kwanzaa recipes:
Holiday and Flowers