White Chocolate Peppermint Bark

Cool peppermint and smooth, creamy white chocolate remind me of Christmas. Something about the flavors and appearance make me think of snowy mornings opening presents. White Chocolate Peppermint Bark is the purest form of this flavor combination.

In this quick and easy to make confection, smooth white chocolate is contrasted with crunchy peppermint candies. Personally, this recipe will be adorning some cupcakes (recipe to come). This is a great treat to make as a gift, too!

img_20161211_100623White Chocolate Peppermint Bark

  • 8 oz white chocolate*
  • 12-16 peppermint candies, unwrapped

Prepare a baking sheet by lining it with parchment paper.

Set a glass bowl over a medium-sized pot that is set over medium heat. You want the bottom of the bowl to be above the surface of the water in the pot. Let the water and bowl warm while you prepare the ingredients.

Chop the chocolate, and transfer it to the bowl. With a mortar and pestal – or something more rudimentary yet equally violent – crush the pepper mint candies. A mix of small pieces and almost completely pulverized pieces is ideal.

With a silicone spatula, stir the chocolate until it’s mostly melted. Small bits of chocolate are perfectly fine, and this process should only take a couple minutes. Remove the bowl from the heat. As it cools, the remaining chocolate should melt and be perfectly smooth.

Stir in two-three tablespoons or so (don’t worry about measuring) of the crushed candies into the chocolate. Pour the chocolate on the parchment-covered baking sheet. Use an offset spatula or the silicone spatula to spread the chocolate, but avoid getting it too thin. I tend to use the initial size of the bars  of chocolate as a guideline. Sprinkle the remaining peppermint pieces on it. Let cool completely, break into pieces, and enjoy!

img_20161211_100447*The better the quality white chocolate, the better your bark will be. Personally, Ghiradelli or Lindt are solid options. Callebaut is perhaps my favorite.

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