White Chocolate Peppermint Bark
This White Chocolate Peppermint Bark is so easy to make it’s barely a recipe. It’s a MUST for Christmas!
I have a confession: I haven’t bought one Christmas gift yet. I didn’t even realise that was a thing until I saw everyone on Facebook etc talking about how they have finished their Christmas shopping…what??
White Chocolate Peppermint Bark
Ingredients
- 8 ounces dark or semi sweet chocolate chips, 226g
- 8 ounces white chocolate chips, 226g
- 1/2 teaspoon peppermint extract
- 2 candy canes, crushed
Instructions
- Line an 8x8 baking dish or a small cookie sheet with parchment paper, pressing to ensure it is smooth.
- In a bowl, melt the dark or semi-sweet chocolate chips for a minute. Remove and stir together with a spoon. The chips should melt after a few stirs but if not, microwave in 15 second increments until melted.
- Pour into the bottom of the baking dish or on cookie sheet and spread to cover. Place in your fridge for 5-7 minutes to set temporarily. You don't want to set longer than this else the layers of chocolate may separate once hardened completely.
- Melt the white chocolate for 1 minute in the microwave. Remove and stir vigorously - the white chocolate should be melted and creamy. If not, microwave for another 15 seconds then stir again. White chocolate can seize up very easily so work carefully with it. Stir in the peppermint extract. Allow to cool for 1 minute.
- Remove the slightly hardened chocolate from fridge, then pour the white chocolate over it chocolate in the baking dish/cookie sheet.
- Sprinkle with the crushed candy canes. Place in the fridge until set, about 30 minutes. Remove, peel back from parchment, and break apart into pieces when you're ready to serve it.
- Store in the fridge in an airtight tupperware container.
Notes
If you’re having any difficult with melting the chocolate, use a little bit (about ¼ teaspoon) of coconut oil. Coconut oil is used to help the chocolate melt (a very useful tip from my days of the baking business!) Use it sparingly as a lot can make the chocolate very very runny. Even if the chocolate doesn’t seem to be melted at first, give it a few seconds and a few stirs.
You don’t have to use the entire ½ teaspoon peppermint. I thought the extra peppermint contrasted very well to the chocolate and complemented it. You can use any amount you want since the peppermint candy canes on top will give it a great peppermint flavour.
The bark must be stored in the fridge.
MORE CHRISTMAS BARK RECIPES
Christmas Chocolate Bark Recipes – 4 WaysDisclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
LOVED this recipe and it WAS as easy AND delicious as you described! I will be making this a part of our Christmas tradition!
Thank you so much for this lovely review! We really appreciate it.
Where can you find vegan white choc chips
Hi JoAnn! Thanks so much for reading. We found that Pascha has some really good ones, so does enjoy life as well as Lily’s. I hope t his helps.
So quick, easy, and delicious!
Thanks so much Carrie!!