White Chocolate Peppermint Bark
White chocolate peppermint bark with crushed candy canes is a staple during the Holiday season! When we assemble cookie tins, we always include homemade peppermint bark because it’s easy to make and it’s a traditional Christmas treat that so many enjoy this time of year!
Servings: 30
Ingredients
- 24 oz vanilla almond bark
- 10 oz package candy canes equal to 20 candy canes
Instructions
- Crush the candy canes. 2 methods: blend in food processor or blender. Or place the unwrapped candy canes into a ziplock bag, zip it closed, cover the bag with the towel (to help contain any flying pieces) and whack the candy canes with the rolling pin.
- Cover a 10 x 15 inch baking sheet (or any size) with parchment paper or a silicone baking mat.
- Chop the almond bark into smaller pieces for quicker melting. Place the chocolate in a glass bowl and microwave for 3 minutes on 50% power, stirring and then continuing to microwave on 50% power until mostly melted. Stir the chocolate until fully melted.
- Save 1/3 cup of the crushed candy canes for garnishing the bark. Stir the rest of the candy canes into the melted chocolate. Pour the chocolate onto the lined baking sheet, spread into an even layer. Sprinkle the remaining candy canes on top.
- Allow the bark to set. At room temperature, the bark will take 2-3 hours to set. To speed up the process, you can put the bark in the fridge and it will set within an hour.
- Once the bark is set and hard, you can break the bark into pieces with your hands or you can use a sharp knife to cut the bark into pieces.
Nutrition
Calories: 166kcal | Carbohydrates: 25g | Fat: 6g | Saturated Fat: 6g | Sodium: 7mg | Sugar: 23g