Peppermint Swirl Bark

  • Yield: 16 servings


6-- squares semisweet baking chocolate or bittersweet baking chocolate
6-- squares premium white baking chocolate
1cup 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).