This is the peppermint bark I’ve been making for years…more than a decade?
It’s peppermint bark with a little somethin’ somethin’.
That somethin’ is Rice Krispies cereal!!! It adds a lightness and a
crispy-crunchy bite that sets this peppermint bark apart from all
others.
Although my recipe is the same, I updated the method just a bit so they’re
faster to make and have the BEST flavor and texture.
I’ve experimented with different setting techniques and ways to store it
over the years. We all agree…this is the best!
How quickly can you make peppermint bark?
Let’s put it this way, I made this batch before
breakfast
and before hopping in the shower this morning. FAST. The part that takes the
most time is waiting for the chocolate to set up.
Hint: Make peppermint bark at night or first thing in the
morning.
There are only four ingredients: white chocolate chips, semisweet or
bittersweet chips, candy canes (or peppermints), and rice cereal.
Tips for making the best-tasting peppermint bark:
-
don’t let the layers fully set before adding the next – this helps keep the
layers from separating when breaking into pieces -
let set at cool room temperature for a couple of hours – the chocolate will
stay shiny - store at room temperature in a tin or big ziploc bag
YIELD: one tray
PREP TIME: 10 minutes
INACTIVE TIME: 2 hours
candy canes or starlight mints
Guittard
2 cups rice cereal, such as Rice Krispies
Unwrap candy canes or mints; place in a gallon storage bag. Use a hammer or
heavy rolling pin to crush. (Don’t do this on your good countertops!) Pour
into a wire mesh sieve to separate the peppermint dust from the peppermint
pieces. Set both aside.
Line a cookie sheet with parchment paper. Melt white chocolate chips on low
heat in the microwave. If your microwave doesn’t have a chocolate melting
setting, heat on 50% power in 30-second increments, stirring between each. Do
not overheat.
Once melted, stir in 2 teaspoons of the peppermint DUST. Spoon a bit of the
white chocolate into a separate small bowl (about 1/4 cup); set aside.
Stir the rice cereal into the remaining white chocolate.
offset spatula
to smooth. It won’t reach the edges of the parchment paper but will cover most
of it.
Wash the bowl, dry completely, and melt the bittersweet chocolate
chips. Pour onto the white chocolate, gently spreading with the offset
spatula.
Dollop the reserved white chocolate onto the bittersweet chocolate. Gently
swirl it with the tip of a table knife. (Don’t worry about it looking
pretty—it’ll be covered with peppermint and broken into pieces.)
Scatter the larger candy cane/peppermint pieces on top.
Let the peppermint bark set at cool room temperature for 2-3 hours. Once set,
break it into pieces. Wear food-prep gloves to avoid fingerprints on the
chocolate (or place baggies over your hands).
Store in a tin or ziptop bag at room temperature.
This is that one last-minute, crowd-pleaser recipe you’ll want to make this
holiday! It’s perfect for gifting!
