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Ingredients47 m servings 240 cals
Original recipe yields 20 servings (1 pound of bark )
- Line an 11x17-inch baking sheet with parchment paper.
- 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.
Per Serving: 240 calories; 10.9 g fat; 33.8 g carbohydrates; 2.2 g protein; 7 mg cholesterol; 39 mg sodium. Full nutrition