White Chocolate Peppermint Bark
This White Chocolate Peppermint Bark is the perfect sweet snack for the holidays. It's easy to make and so delicious, everyone will love it! It's perfect for gift giving also!
Servings: 20
Calories: 277kcal
Equipment
- Large Rimmed Cookie sheet with cooling racks
- Cocoa Butter wafers or shortening
Ingredients
- 16 oz semi sweet chocolate chips or dark chocolate candy wafers
- 16 oz white chocolate chips or vanilla or white chocolate candy wafers
- 2 oz cocoa butter wafers (or coconut oil)
- ½ teaspoon peppermint extract
- 1 cup candy canes crushed, about 6 large, divided in 2 portions
- 2 tablespoon red decorative jimmies
Instructions
- Prepare a metal, rimmed cookie sheet with parchment paper. Fit it so that the parchment comes up the sides. Crush the candy canes between two Silpat mats with a rolling pin, or use a food processor to pulse them.
- Place the semi sweet chocolate chips in a medium microwave safe bowl and microwave for 30 seconds. Stir, and then repeat in 20 second increments until melted. Stir until smooth. If the chocolate starts to thicken or get stiff, add a few cocoa butter wafers to thin it down, stirring it in well.16 oz semi sweet chocolate chips, 2 oz cocoa butter
- Spread the melted chocolate into the prepared parchment lined baking sheet. Place in the fridge for 10 minutes to partially set up.
- Repeat the process with the white chocolate chips in another medium microwave safe bowl. Add the peppermint extract and stir until smooth. Again, if the white chocolate seems too thick, or is seizing, add a few of the cocoa butter wafers to melt into it. You can also use coconut oil.16 oz white chocolate chips, ½ teaspoon peppermint extract, 2 oz cocoa butter
- Mix ½ of the crushed candy canes into the melted white chocolate, then spread out evenly over the dark chocolate.1 cup candy canes
- Scatter the remaining crushed candy canes and the red decorative jimmies on the top of the white chocolate. Let harden for 2-3 hours on the counter, or refrigerate for an hour. Remove and snap into chunks.2 tablespoon red decorative jimmies
Notes
- Line the cookie sheet with parchment paper or a silicone mat. Don't use wax paper, the candy will melt the wax and stick.
- Crush the candy canes with a rolling pin, with the candies between two Silpat mats.
- Cocoa butter wafers work better than coconut oil because they are harder after set up. But, coconut oil is a perfect substitute.
Nutrition
Calories: 277kcal | Carbohydrates: 25g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 6mg | Sodium: 23mg | Potassium: 194mg | Fiber: 2g | Sugar: 22g | Vitamin A: 18IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 1mg
