candy · christmas

Paula Deen’s Peppermint Bark

Click photo to enlarge

This is the easiest recipe ever.  It’s yummy, and it lasts forever.  It’s a great addition to a tray of holiday baked goods.


Crushed candy canes, to yield 1 cup
2 pounds white chocolate


Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper.  Sprinkle more crushed peppermint on top, and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)


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