Make Your Own Peppermint Bark Recipe - The Nibble Webzine Of Food Adventures Make Your Own Peppermint Bark Recipe
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TIP OF THE DAY: Make Your Own Peppermint Bark Recipe

Peppermint bark is our favorite holiday confection, and our number one favorite bark is the Peppermint Cookie Bark (photo #1) from Enstrom’s, which also makes the best almond toffee we’ve ever had (and it’s also available sugar-free!).

A one-pound box is $22.95 and worth every penny—and the line is certified kosher by Scroll K | Vaad Hakashrus of Denver.

We enjoy a piece with a cup of coffee, and love giving it as gifts. Here’s a recipe if you want the fun of making your own bark. Remember: the better the chocolate, the better the bark.

If you want to make cookie bark like Enstrom’s, you’ll also need a box of Famous Chocolate Wafers, the cookies used to make ice box cake.

> December 1st is National Peppermint Bark Day.

> The history of chocolate bark.

There are more chocolate bark recipes below.


Our favorite peppermint bark has chocolate cookie pieces. Photo courtesy
  • 12 ounces (about 2 cups) dark chocolate, chopped, or chocolate chips
  • 12 ounces (about 2 cups) white chocolate, chopped, or white chocolate chips
  • 8 peppermint candy canes
  • Optional: 1 cup Famous Chocolate Wafers, broken up

    1. COVER a cookie sheet with aluminum foil.

    2. PULSE candy canes in a food processor for 5-10 seconds each, until crushed into small pieces. You can also place them in a large Ziploc bag and crush them with a rolling pin.

    3. MELT the dark chocolate (here’s how to melt [temper] chocolate). Pour onto the cookie sheet and use an offset spatula or other implement to spread it to about 1/8″ thickness. The chocolate does not have to be spread across the entire width and length of the cookie sheet, since the finished bark will be broken into pieces. Place the tray in the fridge to firm up the dark chocolate layer.

    4. MELT the white chocolate. Stir in 3/4 of the candy cane bits, reserving 1/4 for garnish. Spread a white chocolate layer evenly over the dark chocolate and evenly sprinkle the remaining candy cane pieces over the top. Press down very slightly to ensure they stick (you can use a piece of waxed paper to press down).

    5. RETURN the tray to the fridge for 30 minutes or longer to firm up the bark. Break apart by hand into small, uneven pieces.

  • Chocolate Cranberry Popcorn Bark With Toffee
  • Chocolate Orange Pistachio Bark
  • Customize Your Own For A Signature Peppermint Bark
  • Matzoh Crunch Bark
  • Orange Pistachio Bark
  • Rocky Road Bark
  • S’mores Bark
  • Thanksgiving Bark (delicious anytime)
  • White Chocolate Peppermint Popcorn Bark
  • White Chocolate Popcorn Bark

  • Candy Cane Ice Cream
  • Chocolate Peppermint Pie
  • Peppermint White Hot Chocolate & Chocolate Peppermint Brownie Bars

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