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.

Prep time:

0 min

Total time:

0 min

Servings:

Makes 10 servings, 2 squares each.

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

Directions

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.