White Chocolate Peppermint Bark


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

Prep Time:
10 mins
Cook Time:
7 mins
Additional Time:
30 mins
Total Time:
47 mins
1 pound of bark


  • 2 (11 ounce) packages white chocolate chips (such as Ghirardelli®)

  • 12 peppermint candy canes, broken into pieces

  • ¼ teaspoon peppermint oil


  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
11g Fat
34g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 240
% Daily Value *
Total Fat 11g 14%
Saturated Fat 7g 33%
Cholesterol 7mg 2%
Sodium 39mg 2%
Total Carbohydrate 34g 12%
Total Sugars 28g
Protein 2g
Calcium 87mg 7%
Iron 0mg 1%
Potassium 1mg 0%

* 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.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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