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Description
Make simple peppermint bark with white chocolate and crushed candy canes. This recipe is quick to prepare and perfect for holidays.
Ingredients
Scale
- 16 oz white chocolate, chopped or chips
- 1/2 tsp peppermint extract
- 1 cup crushed candy canes (about 10–12 regular candy canes)
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring after each, until smooth. Do not overheat.
- Stir the peppermint extract into the melted white chocolate.
- Pour the melted white chocolate onto the prepared baking sheet and spread it evenly into a thin layer (about 1/4 inch thick) using an offset spatula or the back of a spoon.
- Immediately sprinkle the crushed candy canes evenly over the melted white chocolate.
- Let the peppermint bark cool completely at room temperature or refrigerate for 30 minutes to speed up the process.
- Once hardened, break the bark into irregular pieces. Store in an airtight container at room temperature for up to 2 weeks.
Notes
- Use good quality white chocolate for the best flavor and texture.
- Ensure candy canes are finely crushed for easy sprinkling and eating.
- If refrigerating, allow the bark to come to room temperature for a few minutes before breaking to prevent cracking.
- Prep Time: 15 min
- Cook Time: 5 min
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 25g
- Sodium: 10mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 5mg