This white chocolate peppermint bark will keep for a week stored in the refrigerator. Even folks who aren’t fans of white chocolate enjoyed this!
Ingredients
- 2 (11 ounce) packages white chocolate chips (such as Ghirardelli)
- 12 peppermint candy canes, broken into pieces
- ¼ teaspoon peppermint oil
Directions
Step 1
Line an 11×17-inch baking sheet with parchment paper.
Step 2
Melt white chocolate chips in a microwave-safe glass bowl on 50 percent power for 3 minutes. Stir well until the bowl is no longer warm. Microwave for 3 more minutes more, then stir again. Heat for 1 more minute and stir again. Repeat as necessary until chocolate is completely smooth.
Step 3
Stir candy canes and peppermint oil into melted chocolate until well combined. Spread onto the prepared baking sheet and smooth with a spatula. Refrigerate until set, 30 minutes to overnight. Break into pieces and store in an airtight container.
Recipe Tips
You can find peppermint oil at a cake supply store. Peppermint oil is not the same as peppermint extract.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 20 | |
Calories 240 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat7g | 33% |
Cholesterol7mg | 2% |
Sodium39mg | 2% |
Total Carbohydrate34g | 12% |
Total Sugars28g | |
Protein2g | |
Calcium87mg | 7% |
Iron0mg | 1% |
Potassium1mg | 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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source by allrecipe
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