Crunchy Peppermint Bark

I’m always looking for a new recipe and found just what I needed in the November/December issue of “Southern Lady.”  (You know how I adore this magazine!)  I recently made the Crunchy Peppermint Bark for our church’s cookie exchange, and it was a great hit…

I just want to curl up in front of this fire!

This issue had some great “make and take” as I call foodie gifts for the holiday season!

This picture of the Crunchy Peppermint Bark said it all for me!  It looked so festive!

Crunchy Peppermint Bark


2 (24 oz.) bags semisweet chocolate morsels, melted

2 1/2 cups Cocoa Krispies Cereal

2 (12 oz.) bags white chocolate morsels, melted

Crushed candy canes

Garnish: white cake sprinkles (I used red.)

1.  Line a large rimmed baking sheet with heavy-duty aluminum foil.  Spray foil with nonstick cooking spray.

2.  In a large bowl, combine melted semisweet chocolate and Cocoa Krispies, stirring to coat.  Spread chocolate mixture evenly in prepared pan.  Refrigerate , uncovered, for 30 minutes.  Spread melted white chocolate evenly on top of chocolate mixture, and sprinkle  with crushed candy canes.  Garnish with white cake sparkles, if desired.  Refrigerate, uncovered, for 1 hour.  Break apart into pieces to serve.  Store in an airtight container.  ENJOY!

This is what my first batch looked like for the cookie exchange.   Next time, I plan on spreading it a little thinner.  When I broke off the bark, it was very thick!

Yummy!  I plan on making more this week!!!

Enjoy the day!


P.S.  Although our lives move forward, we will never forget those who lost theirs in Newtown, CT!

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