White Chocolate Peppermint Bark recipe

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Ingredients

2 (11 ounce) packages white chocolate chips (such as Ghirardelli®)
12 peppermint candy canes, broken into pieces
¼ teaspoon peppermint oil

Nutrition Info

240 calories
carbohydrate: 33.8 g
cholesterol: 6.5 mg
fat: 10.9 g
fiber: : -
protein: 2.2 g
saturatedFat: 6.5 g
servingSize: -
sodium: 39 mg
sugar: 27.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Line an 11x17-inch baking sheet with parchment paper.

  2. Melt white chocolate chips in a microwave-safe glass bowl on 50% power for 3 minutes. Stir well until bowl is no longer warm. Heat for 3 minutes more, stir. Heat for 1 minute more and stir, repeat as necessary until chocolate is completely smooth.

  3. Stir candy canes and peppermint oil into the melted chocolate until well combined. Spread onto the prepared baking sheet. Smooth with a spatula. Refrigerate until set, 30 minutes to overnight. Break into pieces and store in an airtight container.

Recipe Yield

1 pound of bark

Recipe Note

Even fans of non-white chocolate enjoyed! Stored in the refrigerator, the bark will keep for a week.

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