Perfect Peppermint Bark in Just 3 Ingredients

This red-and-white holiday sweet is all bark and no bite (well maybe a bit of a minty one).



Photos by Josephine D’Ippolito

 

Peppermint Bark

(Makes 3 dozen small pieces)

 

Ingredients:

About 6 candy canes

1 package (12 oz) white chocolate chips

1 tsp peppermint extract

 

Preparation:

Place candy canes in a ziplock plastic bag and hammer into small chunks (about 1/8 inch.)  This should yield about 1/2 cup. Separate 1/3 cup of the candy cane pieces.

Line a small cookie sheet (about 13” x 9” in size) with parchment paper, so that the paper completely covers the bottom of the pan and hangs over the sides.

Combine the peppermint extract and the white chocolate in a bowl and microwave for 30 seconds. Stir thoroughly, then microwave for 25 seconds. Stir thoroughly again. The chocolate is ready when it is smooth, so it may need a few more seconds, but be careful not to over-microwave. White chocolate “clumps” quickly so as soon as chocolate is smooth, stir in 1/3 cup of the candy cane pieces and pour the mixture onto the prepared baking sheet. With a rubber spatula, spread quickly until it’s even and about ¼ inch thick. It will cover about ¾ of a 9” x 13” cookie sheet. Sprinkle the remaining candy cane pieces on top.

Refrigerate bark for at least one hour, or overnight. Break into pieces. Prepare for gifting or store in a covered container in the refrigerator for up to five days.


Related: Make the Yummiest Thumbprint Cookies With This Recipe


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