Even fans of non-white chocolate enjoyed! Stored in the refrigerator, the bark will keep for a week.

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Recipe Summary

prep:
10 mins
cook:
7 mins
additional:
30 mins
total:
47 mins
Servings:
20
Yield:
1 pound of bark
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line an 11x17-inch baking sheet with parchment paper.

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  • 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.

  • 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

240 calories; protein 2.2g 4% DV; carbohydrates 33.8g 11% DV; fat 10.9g 17% DV; cholesterol 6.5mg 2% DV; sodium 39mg 2% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/02/2020
I've made it 3 times. It's addicting! Read More
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/09/2019
I wasn't sure whether this recipe needed regular sized candy canes or the miniature ones. I used regular and was happy with the taste. I also added drops of the peppermint oil until I was happy with the flavor. This is very easy to make according to your preference. This would be a great addition to a cookie tray at Christmas time or to give as a gift at Valentine's. Read More
Rating: 5 stars
03/02/2020
I've made it 3 times. It's addicting! Read More
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