White Chocolate Peppermint Bark

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This article was published 20/12/2014 (4307 days ago), so information in it may no longer be current.

I’ve finished off our 12 Days of Christmas Cookies with a very easy, very quick recipe. This white chocolate peppermint bark uses only three ingredients and the results are fabulously festive.

White Chocolate Peppermint Bark

340 g (12 oz) good-quality white chocolate, chopped

1 ml (1/4 tsp) pure peppermint extract

75 ml (1/3 cup) crushed peppermint candies or candy canes, divided

Line cookie sheet with wax paper. Place chopped white chocolate in medium microwave-safe bowl. Microwave on medium power for 1 minute, then stir. Continue microwaving on medium power in 20-second increments, stirring after each heating, until chocolate is almost melted. Stir until completely melted and smooth. Stir in peppermint extract.

Set aside 30 ml (2 tbsp) crushed candies. Stir remaining crushed candies into melted chocolate. Immediately pour mixture onto prepared cookie sheet and spread to about 1.25-cm (1/2-inch) thickness. Gently tap cookie sheet on countertop several times to even out thickness. Sprinkle with remaining crushed candies. Refrigerate about 30 minutes or until firm. Break into pieces. Store in airtight container at room temperature.

Tester’s notes: I love bark because it looks fancy but is incredibly easy to make. You can also experiment with all kinds of add-ins. Use good-quality white chocolate made with cocoa butter for this recipe. You can adjust the amount of candy up or down. I crushed 6 medium candy canes (about 75 g) by placing them in a plastic baggie and banging them with a pot lid until I had a mix of finely crushed candy and some bigger pieces.

Alison Gillmor
Writer

Studying at the University of Winnipeg and later Toronto’s York University, Alison Gillmor planned to become an art historian. She ended up catching the journalism bug when she started as visual arts reviewer at the Winnipeg Free Press in 1992.

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