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Peppermint Crunch Bark

Peppermint Crunch Bark

This candy topped peppermint bark can be made up to a week ahead, which makes it a perfect sweet treat to have on hand for last minute holiday guests.

Prep time15 min
Total time25min
ServingsMakes 10 servings, 2 squares each.
  • 10 HONEY MAID Honey Grahams, broken in half (20 squares)
  • 1 tsp. peppermint extract, divided
  • 1 pkg. (4 oz.) semi-sweet baking chocolate, melted
  • 1 pkg. (4 oz.) white baking chocolate, melted
  • ½ cup finely crushed candy canes
  • Cover baking sheet with parchment. Place graham squares, with sides touching, in 4 rows of 5 graham squares each on prepared baking sheet.
  • Stir 1/2 tsp. peppermint extract into semi-sweet chocolate, then stir remaining peppermint extract into white chocolate until blended. Spoon chocolates over graham squares, alternating colors of chocolates over graham squares to resemble a checkerboard. Gently swirl chocolates together to evenly cover grahams in marbled design. Immediately sprinkle with crushed candy; press gently into chocolate to secure.
  • Refrigerate 10 min. or until chocolate is firm.
  • Break bark into 20 squares to serve.
Recipe Tips
  • Note
    You will need to crush about 4 large (5-1/2 inch) candy canes, 8 small candy canes or 8 starlight mints to get the 1/2 cup crushed candy needed to prepare this delicious bark.
  • Make Ahead
    This delicious bark can be stored in airtight container at room temperature up to 1 week before serving.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 9g 
   Saturated fat 4.5g 
   Trans fat 0g 
Cholesterol 0mg 
Sodium 90mg 
Carbohydrate 34g 
   Dietary fiber 2g 
   Total sugars 21g 
   Added sugars 21g 
Protein 2g 
Vitamin A0 %DV
Vitamin C0 %DV
Calcium2 %DV
Iron4 %DV
Potassium2 %DV
Vitamin D0 %DV

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