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Peppermint Twist Chocolate Bark

Submitted by Whitney Kemp.

I love homemade candies and confections but the idea of candy thermometers and fancy molds is enough to keep me from taking on that task at the busiest time of year. This candy recipe requires no special equipment and is so simple you may end up making it year round.

Makes 2 pounds.


  • 24 oz. white chocolate chips
  • 8 oz. semisweet chocolate chips
  • 8 candy canes or 4 oz. peppermint candies, crushed


Line a cookie sheet with parchment paper. Place the white chocolate chips in a dry, glass bowl and melt in the microwave in 30-second increments, stirring often until the chips are thoroughly melted and chocolate is very fluid. I find that a whisk works well. Working quickly, melt the chocolate chips using the same method in a separate bowl. Pour the white chocolate into the middle of the cookie sheet and spread evenly with a knife or inverted spatula. Leave about 1 inch on all sides.

Before the white chocolate sets up, drizzle the semisweet chocolate back and forth over the white chocolate with a spoon. Use the back of the spoon to swirl the two chocolates together decoratively. While the chocolate is still soft, sprinkle the peppermint over the top and make sure to pat any bigger pieces into the surface.

Chill the chocolate bark in the refrigerator for 1-2 hours. Take out the chocolate bark and break it up into large pieces with a knife. Pack the bark into airtight tins between layers of wax paper. We found the tins we used in the craft store for $1 and then used scrapbooking papers to create a festive label for the lid. Store in a cool place or the refrigerator.

Tip: You can make variations of this chocolate bark by using any number of combinations. Try candied ginger and orange peel or dried cherries and pistachios. You get the idea!