How much a pound? I’ll make my own.

Ever hear of peppermint bark?

They charge like $45.67 per tiny tin of it around this time of year.

I happen to love it.  The price?  Not so much.

I figured I could make it, and now?

You can too.

(Oh, and this is officially my first recipe I’m sharing on my blog.  Overachiever, I am not.  Mostly. )




White Chocolate

Dark or Milk chocolate or BOTH.  I’m not picky. Are you?

Candy Canes

Parchment paper or wax paper


Note about the chocolate.  I’ve used all kinds.  Chips, bark, bars.  Whatever you like.  

I use the ratio of 2 white to 1 chocolate.

So 2 bags of white chips to one bag of chocolate chips.

Sometimes I even mix dark  chocolate into the milk.  Again. It’s really forgiving. 


How To Do It

Step 1: Cut off a large piece of parchment paper.  About 18 inches. Set on counter

Step 2:  Melt the milk chocolate.  I actually just put it in a regular pot on a LOW flame.  Mix continuously.  Once the milk chocolate is half melted I take it OFF the flame and continue mixing until smooth.

Step 3:  Using an offset spatula (I find this the easiest way to spread evenly) Spread the milk chocolate over the parchment paper until its rather thinly spread

Step 4:  Cool milk chocolate layer.  I live in a cool climate so I slide onto a board and take out to garage for 5 min.  You can also slide into fridge I suppose.

Step 5: Pound candy canes in a bag

Step 6:  Sift out powder from chunks.

Step 7: Check on milk chocolate layer.  If cooled, proceed to next step.  If not cooled, wait. If you do not wait for the milk chocolate layer to cool completely, when you add the white layer, it will melt the milk chocolate layer and they will mix together.  Basically?  Just wait your ass until it’s cooled.  Trust me on this one.

Step 8:  Melt white chocolate.

Step 9: Spread white chocolate over milk chocolate layer a little quicker because you do not want it to melt milk chocolate.  If you keep a nice thicker layer of the white chocolate going, it works best.  This is why there is a 2 to 1 ratio as well.

Step 10:  While the white chocolate layer is still WET sprinkle candy cane chunks evenly.  Then spread candy cane dust evenly.

Wait for the whole thing to cool.   Again, I put in garage for 5 min.  Once cooled, you can break it into “bark.”

Now eat it.

By yourself in the closet with a hot toddy.

Oh, that’s me.


(This also makes a GREAT hostess gift or last minute “Oh crap, I need to make something to bring”  thing)

12 thoughts on “How much a pound? I’ll make my own.

  1. Holy hell. $45+ for a tin of peppermint bark? Where are you buying it? It better be dusted with gold and sprinkled with diamonds for that price. Considering it costs like 20 for a pan of yumminess.

    Loved the recipe. Thanks for sharing it!

  2. I've made this too, and it is delish. You know what? I've even poured out the white and dark chocolate together onto the paper in kind of a checkerboard pattern, and swirled them together for a marbled effect. Then there's not need to wait your ass as much.
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  3. This is the first time I've seen "ass" in a recipe. I'm going to make this while the wife is traveling for work this week. Should be a nice "Welcome Home" don't you think?

  4. This simple recipe that you have provided us will be perfect for this coming New Year. I will be serving this for my family but I hope I can get the right taste and blend if this chocolate. Thanks for this recipe. I will be visiting your site more often for more new posts.
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  5. A staple in out Christmas rotation too. Except I mix in the candy canes into the white. I tried the double layer but couldn't get it to stick entirely, so now I stick with white chocolate only. I will admit to buying the candy chips if I can find them. So much easier. Lots of teachers got it this year!

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