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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.
Ingredient list
- 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
Nutrition factsNutrition information
Recipe Tips
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.
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