White Chocolate Peppermint Bark

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White Chocolate Peppermint Bark Ingredients

10 regular size candy canes

2 pounds (1 kg) white chocolate

Instructions for White Chocolate Peppermint Bark

Line a cookie sheet with waxed paper or parchment
paper. Unwrap candy canes and place in a heavy-duty
zip-top plastic bag. With a hammer or rolling pin,
crush the candy into chunks (less than 1/4-inch in
size). Set aside.

In a double boiler or saucepan set over a pot of hot
(not boiling) water, melt white chocolate, stirring
until smooth. Be careful not to scorch the chocolate,
as white chocolate scorches easily. Stir in most of
the crushed candy canes, reserving about 1/4 cup of
chunks to sprinkle on top.

Pour chocolate mixture onto prepared cookie sheet,
spreading into an even layer. Sprinkle the reserved
chunks on top. Refrigerate for 20 minutes or until
set.
Remove bark from parchment paper and break into chunks
by hand. Store in a tightly covered container.
Fancy shmancy variation: Drizzle the bark with melted
semisweet chocolate before refrigerating for a
two-tone zebra-striped effect.


Main Ingredient: White chocolateCuisine: Uncategorized

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