Recently, Chef Walter invited me back to demonstrate my Peppermint Bark recipe on WVLT TV in Knoxville, TN.


24 oz dark chocolate chips

½ – 1 bag mint chocolate candies

1-2 tsp peppermint extract

5 candy canes, crushed


  1. Lay wax/parchment paper on a cookie sheet. Set aside.
  2. Make a double boiler (if you do not have one) by filling a saucepot with 1-2 inches of water and set to medium heat to simmer. Add a glass bowl inside saucepot. It should sit down in the pot but not touch water.
  3. Melt dark chocolate and mint chocolate candies in the double boiler. Stir often while chocolate is melting. Once melted, remove from heat.
  4. Stir peppermint extract and crushed candy canes into melted chocolate.
  5. Pour ingredients from the double boiler onto the wax/parchment paper on cookie sheet. Use a spoonula/rubber spatula to spread evenly to about ¼-inch thick.
  6. Chill in refrigerator until chocolate is hardened. Break into small pieces. Serves 8-12.



Original Ingredient:

Replace With (use exact measurements from above unless otherwise noted below):

dark chocolate chips and/or mint chocolate candies

semi-sweet chocolate chips, white chocolate chips, non-dairy chocolate, or any type of chocolate chopped with a serrated knife

peppermint extract

peppermint oil or crème de menthe

5 candy canes

10-15 peppermints (crushed)



–       If you cannot make a double boiler, melt chocolate in a saucepot on stovetop over medium heat, stirring often

–       For a quick way to make this dessert, simply put chopped chocolate in a microwave bowl and melt until smooth.