Popular - Dessert
Even fans of non-white chocolate enjoyed! Stored in the refrigerator, the bark will keep for a week.
Prep 10 mins Cook: 7 mins Additional: 30 mins Total: 47 mins Servings: 20 Yield: 1 pound of bark
White Chocolate Peppermint Bark
2 (11 ounce) packages white chocolate chips (such as Ghirardelli®)
12 peppermint candy canes broken into pieces
¼ teaspoon peppermint oil
Dessert Step 1 Line an 11x17-inch baking sheet with parchment paper. Step 2 Melt white chocolate chips in a microwave-safe glass bowl on 50% power for 3 minutes. Stir well until bowl is no longer warm. Heat for 3 minutes more; stir. Heat for 1 minute more and stir; repeat as necessary until chocolate is completely smooth. Step 3 Stir candy canes and peppermint oil into the melted chocolate until well combined. Spread onto the prepared baking sheet. Smooth with a spatula. Refrigerate until set 30 minutes to overnight. Break into pieces and store in an airtight container.
Servings Per Recipe:20 Calories: 240 % Daily Value * Protein: 2.2g 4% Carbohydrates: 33.8g 11% Sugars: 27.9g Fat: 10.9g 17% Saturated Fat: 6.5g 33% Cholesterol: 6.5mg 2% Calcium: 87.4mg 9% Iron: 0.1mg Magnesium: 0.5mg Potassium: 0.8mg Sodium: 39mg 2% Calories From Fat: 97.8
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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