Peppermint Bark Candies

I have been making peppermint bark every Christmas for several years now. I normally make a full sheet and break it up into pieces, but this year, I found snowflake candy molds at Michaels and decided to step up my game!

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It’s the same recipe, but the method is obviously different. Putting the bark into molds takes some practice and patience, but it’s worth it when all you have to do is pop the little candies out at the end. In the past when I’d make the bark on a baking sheet, there were times the white chocolate and dark chocolate would separate, or it wouldn’t break as easy, and it would be very frustrating! Using the molds almost ensures that the final product will turn out.

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I crush candy canes in a food processor and mix them into the white chocolate. I highly recommend taste-testing before you pour the candy into the molds just to make sure you have enough peppermint in the chocolate. I let the white chocolate harden at room temperature and then added melted dark chocolate.

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These silicone molds are golden and can be found at craft stores or here on Amazon. I’d recommend making a small batch for yourself to test out your ratio of white chocolate to dark chocolate before you start handing them out to friends and family. If you end up making these, don’t forget to tag #marinamakeseats!

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Peppermint Bark Candies

Makes around 30-35 candies

Ingredients

  • 3-4 tablespoons of crushed peppermint or candy canes – about 6-7 candy canes (depending on how much peppermint you like)
  • 11 ounces of white baking chocolate (chips work great too)
  • 1 cup of dark baking chocolate (chips work great)

Directions

Crush the peppermint or candy canes in a food processor or by hand and set aside.

Place the white chocolate in a microwave-safe bowl and melt in the microwave in 30 second intervals until the chocolate is completely melted and thin when you stir it. Quickly stir in the peppermint and start pouring very small amounts into the mold and spread evenly. I held up the bowl and used a very thin spatula. You have to do this quickly because I find that when the peppermint is added to the white chocolate it hardens up easily. It’s best to do this in batches. Let the white chocolate peppermint harden in the molds at room temperature.

When completely hardened, place the dark chocolate in a microwave-safe bowl and melt in the microwave in 30 second intervals until the chocolate is completely melted and thin when you stir it. Pour small amounts on top of the peppermint white chocolate and spread evenly with a spatula. Let the chocolate harden in the molds at room temperature, or to speed up the process, stick the molds in the refrigerator.

When completely hardened, pop the candies out of the molds and enjoy!

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