Sarah’s Festive & Easy Peppermint Bark

Author Or Recipe bySarah Nasello

I started making this peppermint bark with my mother when I was just a toddler, and have continued the tradition with my son, Giovanni. Each year, our holiday baking kicks off with a batch of Peppermint Bark. Festively pink and minty, this peppermint bark is perfect for hostess and teacher gifts, holiday trays, or even as a pre-mistletoe treat. Happy holiday baking!

Category,
Ingredients
 1 package of vanilla almond bark
 12 candy canes, regular size (not the small ones)
 ¼ tsp peppermint extract
Directions
1

Line a baking sheet with waxed paper and set aside.

2

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.

3

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

4

Immediately pour the bark mixture onto the sheet, and use a rubber or offset spatula to smooth it 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 sheet in a refrigerator or cold place and allow the bark to set until completely hard, at least one hour.

5

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

Ingredients

Ingredients
 1 package of vanilla almond bark
 12 candy canes, regular size (not the small ones)
 ¼ tsp peppermint extract

Directions

Directions
1

Line a baking sheet with waxed paper and set aside.

2

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.

3

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

4

Immediately pour the bark mixture onto the sheet, and use a rubber or offset spatula to smooth it 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 sheet in a refrigerator or cold place and allow the bark to set until completely hard, at least one hour.

5

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

Sarah’s Festive & Easy Peppermint Bark

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