Mmm. I know the recipe said to break it into smaller pieces...it just looked so pretty in big pieces!

Winter peppermint bark

This peppermint bark is perfect for the winter! I actually made it for the holidays to give to friends and family. A LOT easier than cookies, promise. :) These are easy to make and don’t require any baking. Thank you, Martha Stewart for another amazing recipe. One of the best things about this recipe was that I could multi-task and bake while making these because they didn’t require the oven. Made my evening a lot more productive.

The puff rice in them adds a nice crunchy twist! They go great with coffee or hot chocolate! :) And think, all those small pieces of peppermint? You can add them to your coffee or hot chocolate for a nice, peppermint treat. So, if you’re all peppermint-ed out for the rest of this winter, save this recipe and be sure to make it for the next holiday season! Have fun and enjoy!

Peppermint bark

Mmm. I know the recipe said to break it into smaller pieces…it just looked so pretty in big pieces!

What you need:
Nonstick cooking spray
1 pound white chocolate, chopped (do not use chips)
2 cups puffed rice cereal
1 bag (7.5 oz) hard peppermint candies, unwrapped (I used 7.5oz of peppermint candy canes)

 What to do:

  1. Spray a 10-by-15-inch rimmed baking sheet with nonstick cooking spray; line with a piece of waxed paper. Crush candies (see below).
  2. 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.
  3. Transfer mixture to prepared pan; with a spatula, spread to edges of pan.
  4. Sprinkle with crushed candy*; with a piece of waxed paper covering the entire surface, press in gently (paper prevents hands from sticking to candy and chocolate). Chill until firm, 20 to 30 minutes (no longer, as candy will begin to soften).
  5. Peel waxed paper off. Break bark into 2-inch pieces.

*Note: To crush candies: 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. (Save powder to stir into hot chocolate or sprinkle on ice cream.)

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