Peppermint Bark

"I've always loved the Peppermint Bark that was available at Christmas, but hated the high cost. This is a quick & easy version and no it doesn't use expensive high quality chocolate, but I've never had any complaints either. The CK Products candy melts can be found at cake decorating and candy supply stores. I've found the CK Products brand to have the best taste of all on the market. They are located in Fort Wayne, IN if you need to contact them to find a dealer in your area. The cook and preparation time does not include letting candy harden. Last, but not least, store this candy by itself. The peppermint flavor will contaminate any other foods if stored together."
photo by a user photo by a user
Ready In:
24 Pieces


  • 1 (16 ounce) bag ck products candy kote cocoa dark chocolate wafers
  • 1 (16 ounce) bag ck products candy kote white chocolate wafers
  • 1 (7 ounce) box individually wrapped peppermint candy canes
  • 14 teaspoon ck products peppermint oil
  • 18 teaspoon ck products peppermint oil
  • 12 teaspoon ck products peppermint oil


  • Unwrap the candy canes and place in a freezer Zip-Loc bag then place it in another Zip-Loc bag.
  • Using a hammer gently break up the candy canes into small pieces.
  • Line an 11x17 baking sheet with aluminum foil.
  • In a microwave safe bowl melt the dark wafers on low or defrost for 2 minutes then stir.
  • Continue to melt on low in one minute increments stirring well until completely melted.
  • Add 1/4 tsp + 1/8 tsp peppermint oil to melted chocolate stirring well.
  • Pour onto foil lined baking sheet.
  • Let sit for approximately 15 minutes.
  • Do not refrigerate and do not let harden more than 15 minutes.
  • While dark chocolate is hardening melt white wafers in the same manner as the dark chocolate.
  • Add 1/2 tsp peppermint oil to melted wafers and crushed candy cane, stirring to mix well.
  • Carefully pour over chocolate layer in pan distributing evenly.
  • Very gently spread white layer evenly over chocolate layer.
  • Let harden overnight or at least 4 hours then invert upside down to remove foil.
  • Break into irregular pieces, not too small.
  • If you try to break them into very small pieces the white tends to seperate from the dark.

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  1. I did change up this recipe a bit..... Instead of dark chocolate, I used those white chocolate squares....... YUM!!!!!
  2. This turned out beautifully! I ended up selling it at a fund raiser but not before sampling lots of pieces. I used a high quality dark chocolate and white chocolate, I only added the peppermint oil to the white chocolate and I just pressed the candy into the top of the white chocolate to give it the same apperance as the one at William-Sonoma.


  1. I did change up this recipe a bit..... Instead of dark chocolate, I used those white chocolate squares....... YUM!!!!!


Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
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