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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

White Chocolate Peppermint Bark Recipe Recipe

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This recipe for White Chocolate Peppermint Bark Recipe is from The Weaver Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 candy canes crushed
2 lb Ghirardelli white chocolate
1 lb Ghirardelli semi-sweet chocolate optional*
½ - 1 tsp peppermint extract optional*
Directions:
Directions:
Line a baking sheet with parchment paper or non-stick foil.

Using a microwave safe dish, melt semi-sweet chocolate.* Turn your microwave to 50% power and microwave chocolate in 30-second increments, stirring after each increment.

When chocolate is fully melted, add in peppermint extract if using and stir until combined. Pour melted chocolate onto the lined baking sheet. Using a rubber spatula, smooth chocolate out.

Melt white chocolate in the same way as the semi-sweet chocolate.* Gently pour over semi-sweet chocolate. Carefully, spread white chocolate into an even layer, making sure it doesn’t mix with the semi-sweet chocolate.

Sprinkle with crushed peppermint. Refrigerate for at least 30 minutes or until chocolate is firm.

Using a sharp knife cut/break into bite-size pieces.

Recipe Notes

* You don’t need to use semi-sweet chocolate! You can just melt the white chocolate, add in the peppermint extract (if using) and pour onto a baking sheet, and sprinkle with the peppermint candies. Using the semi-sweet chocolate will make the bark a little thicker and obviously uses semi-sweet chocolate which pairs nicely with the white. Add as much or as little peppermint extract as you want! Taste as you add so you know when to stop.

 

 

 

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