Ever since I was a little girl Christmas Eve has been my favorite holiday. I’ll always remember that my parents knew how to throw a party, no matter what the occasion. My mom would start cooking days in advance, my dad always made sure we had party essentials, disco ball, strobe lights and a fully stocked bar (for the adults of course). In fact, I remember more of the dancing and performing all night long than anything else. It wasn’t uncommon to see my group of cousins and I, put on an Indian song and perform a dance skit for our parents, actually it was quite the norm.
As I’ve gotten older, Christmas Eve has been the holiday I love to host the most! There is something about having a full house of family and children running around that makes it feel like the holidays. Over the last several years our Christmas Eve has turned into an amazing potluck where everyone brings their best dishes. And let me tell you, we are never short on the desserts. From pineapple upside down cake to Oreo pie and my “famous” peppermint bark.
This will be the first year in several that I am not hosting due to COVID. I’m not sure what it will feel like, but the least I can do is share my recipe for this Not-So-Secret Triple Chocolate Peppermint Bark, It’s time that I let my family know that it’s not MY famous recipe but that of Three Many Cooks – New and Improved Peppermint Bark.
I have just a few measurement changes but all in all the recipe is identical to that of Three Many Cooks. It is a tried and true recipe and hands down the BEST Peppermint Bark I’ve ever had. It will keep you reaching for more and more.
I’d love to know if you make this recipe!
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dozen pieces
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- 12 chocolate graham crackers
- 1/4 cup sugar
- 1 stick butter (increased from 6tblsp in original recipe)
- 1 cup semi-sweet chocolate chips (increased from 4oz in original recipe
- 4 ounces white chocolate chips approx 3/4 cup
- 4 ounces candy cane kisses 24 kisses chopped
Ingredients
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- Remove the foil wrappers and chop the candy cane kisses,
- Grease bottom of 9x13 baking sheet with an oil spray, before lining with aluminum foil, up and over the sides. This is important because it will help you remove the bark from the baking sheet and break up.
- Line the greased baking sheet with the graham crackers sugar side down.
- Heat the butter and sugar in a small saucepan over medium heat stirring throughout. Once simmered you will need to pour over all of the graham crackers working quickly using a spatula to cover all crackers.
- Bake until bubbly and golden brown, about 7-10 minutes. (Watch carefully to make sure it doesn’t burn)
- Remove from oven and sprinkle both white and dark chocolates over hot crackers; let stand a few minutes and the spread chocolate with the back end of a spoon (or finger if you can stand the heat) in figure eights, creating a marbleizing effect. Sprinkle with kisses. Freeze until firm.
- Using foil handles, remove bar from pan. Break into pieces and serve.
- Keep in a sealed air-tight container for up to two weeks in the refrigerator.
- Candy Cane Kisses are a seasonal Hershey kiss that can be found at Target, Walmart, Walgreens or CVS. When I started making this recipe almost ten years ago I could only find them at Target.
- The butter and sugar mixture doesn't seem enough at first but if you work fast and get it drizzled everywhere I promise it's enough. Especially since I've already added more than the original recipe in this recipe.
- Store any left over kisses in a sealed sandwich bag. Do not store with other chocolate as chocolate absorbs scents and flavors easily, your other chocolate will smell and taste like peppermint, if stored together.
