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White Chocolate Peppermint Bark Recipe Recipe

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This recipe for White Chocolate Peppermint Bark Recipe, by , is from The Weaver Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Valeria Atchison

Category:
Category:

Ingredients:  
Ingredients:  
4 candy canes crushed
2 lb Ghirardelli white chocolate
1 lb Ghirardelli semi-sweet chocolate optional*
˝ - 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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