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White Chocolate Peppermint Bark

 made it  |  0 reviews   |   photos
Pamela Rose

"Even fans of non-white chocolate enjoyed! Stored in the refrigerator, the bark will keep for a week."
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47 m servings 240 cals
Original recipe yields 20 servings (1 pound of bark )

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  • Prep

  • Cook

  • Ready In

  1. Line an 11x17-inch baking sheet with parchment paper.
  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.
  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.


  • Cook's Note:
  • Peppermint oil is not the same as peppermint extract; you can find it at a cake supply store.

Nutrition Facts

Per Serving: 240 calories; 10.9 g fat; 33.8 g carbohydrates; 2.2 g protein; 7 mg cholesterol; 39 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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