White Chocolate Peppermint Bark
Indulge in the festive flavors of White Chocolate Peppermint Bark, a quick and easy holiday treat that's perfect for sharing. This recipe combines velvety melted white chocolate with a hint of refreshing peppermint extract, topped with a generous layer of crushed candy canes for a delightful crunch and a pop of color. Ready in just 15 minutes with no baking required, this no-fuss dessert is ideal for gift-giving or as a sweet addition to your holiday dessert spread. The bark cools to a perfectly crisp texture, breaking into satisfyingly bite-sized pieces that capture all the cheer of the season. With its three simple ingredients and irresistible combination of creamy and minty flavors, this homemade peppermint bark will quickly become your new holiday favorite!
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Recipe Information
Ingredients
- 16 ounces white chocolate chips or white chocolate baking bars
- 1 teaspoon peppermint extract
- 1.5 cups crushed peppermint candies or candy canes
Instructions
Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Place the white chocolate in a microwave-safe bowl and microwave in 20-30 second intervals, stirring well after each interval, until melted and smooth. Alternatively, melt the white chocolate using a double boiler on low heat, stirring frequently to avoid scorching.
Stir the peppermint extract into the melted white chocolate, ensuring it is evenly distributed.
Pour the melted white chocolate onto the prepared baking sheet and spread it into an even layer using a spatula. Aim for a thickness of about 1/4 inch.
Sprinkle the crushed peppermint candies evenly over the surface of the white chocolate while it is still warm and pliable. Gently press the candy pieces into the chocolate to help them stick.
Allow the bark to cool at room temperature until it is completely set, about 1-2 hours. For faster setting, place the baking sheet in the refrigerator for 30 minutes.
Once the chocolate is fully hardened, break it into bite-sized pieces using your hands or cut it with a knife for more uniform shapes.
Store the peppermint bark in an airtight container at room temperature for up to 2 weeks, or in the refrigerator if you prefer a firmer texture.
Nutrition Facts
Calories |
3003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.8 g | 187% | |
| Saturated Fat | 97.2 g | 486% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 162 mg | 7% | |
| Total Carbohydrate | 442.9 g | 161% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 421.8 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 684 mg | 53% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 990 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
