Peppermint Swirl Bark

  • Yield 16 servings

A simple recipe for a holiday favorite.


6 -- squares semisweet baking chocolate or bittersweet baking chocolate
6 -- squares premium white baking chocolate
1 cup crush peppermint candies (about 50)


  1. Microwave the semisweet chocolate and white chocolate in separate medium microwave-safe bowls on High for 2 minutes, stirring halfway through the cooking time.  (The chocolate should be almost melted.  Stir the chocolate until completely melted.)  Stir 1/2 cup crushed peppermint candies into each bowl.  Alternately spoon the melted chocolate mixture and white chocolate mixture onto a baking sheet lined with waxed paper.  Swirl the chocolate mixture and white chocolate mixture together with a knife to marbleize.  Chill for at least 1 hour or until firm.  Break into pieces to serve.

Recipe reprinted with permission from the Assistance League of the Bay Area’s Settings to Sunset, A Medley of Flavors, Tastes and Styles for the Gulf Coast (Houston, Texas 2007).




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