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holiday cookies

Peppermint Bark


  • 24 round red and/or green hard peppermint candies
  • 2 12-oz. packages white chocolate morsels
  • 1 teaspoon peppermint extract


  1. Line 3 (9" x 5") loaf pans with multipurpose sealing wrap (such as Press n' seal); set aside. Hint: You can also use disposable loaf pans found in most grocery stores if preferred.
  2. Place candies in a zip-top plastic freezer bag. Coarsely crush candies using a meat mallet or rolling pin. Set aside crushed candies, reserving 3 Tbsp. separately for topping.
  3. Microwave white chocolate morsels in a large microwave-safe bowl for 1 minute and 15 seconds. (Morsels will not look melted.) Stir morsels until melted. Microwave again at 15-second intervals, if necessary.
  4. Add peppermint extract and larger portion of crushed candies to melted chocolate, stirring until evenly distributed.
  5. Quickly spread melted white chocolate evenly in prepared pans; sprinkle with reserved 3 Tbsp. candies, pressing gently with fingertips.
  6. Let stand 1 hour or until hard.

Recipe Notes

Recipe courtesy of Old World Garden Farms