White chocolate peppermint bark screams Christmas. In fact it’s hard to imagine eating the stuff any other time of year and besides you can’t buy candy canes in summertime. So, go raid the white chocolate in the baking aisle and scoop up the last of the candy canes because this winter wonder is just the treat for right now.

Don’t skimp on quality: With only four ingredients, it’s worth it to splurge on good chocolate. White chocolate, not really chocolate at all because it doesn’t have cocoa solids should contain cocoa butter (not vegetable oil). Look for brands like Giradelli baking bar or Guittard chips, both sold in most grocery stores.

Peppermint not mint: Don’t make the same mistake that Secrets of a Home Cook did not too long ago by purchasing mint extract instead of pure peppermint. Mint is a hybrid of peppermint and spearmint and simply does not work in this recipe. Pure peppermint extract is on the same shelf at the store and easy to spot as long as you’re paying attention.

Thin is in: When the white chocolate peppermint is melted and ready to become bark, make sure you spread the chocolate to a ¼-inch consistency. If it’s too thick it will be hard to break into pieces and even harder to bite into.

White chocolate peppermint bark

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: About 2 pounds

Ingredients

  • 2 pounds good quality white chocolate broken into pieces
  • 12 full size candy canes
  • 1 teaspoon pure peppermint extract (not mint)
  • 1/3 pound milk or dark chocolate or 1 cup chocolate chips (half of a bag)
  • Line a rimmed baking sheet with non-stick aluminum foil. Pour peppermint bark onto prepared baking sheet and spread to all corners so it’s even and ¼-inch thick.
  • In the same manner, melt milk or dark chocolate. Stick a fork into the melted chocolate and fling it all over the peppermint bark creating streaks. Chill in the refrigerator for about an hour until set. Break into pieces. (Note – this last step is optional but dazzling!)

Instructions

  1. Place white chocolate in a double boiler over medium heat or in a bowl set over simmering water. Melt chocolate, stirring occasionally.
  2. While chocolate is melting, unwrap candy canes and place in a zip-top plastic bag. With the back of a wooden spoon whack the candy canes until they’re broken into small pieces (get the kids to help with this). Add broken candy canes along with the peppermint extract and stir to combine.
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