White Chocolate Peppermint Bark.
 
Prep time
Total time
 
Author:
Serves: 2½ pounds
Ingredients
  • 16 oz. dark chocolate bars (not chips)
  • 24 oz. white chocolate bars (again, not chips)
  • 1 cup candy canes crushed plus some larger bits for top
Instructions
  1. Line a baking sheet with parchment paper and set aside.
  2. Chop the dark chocolate into small pieces. Place in a large heat and microwavable bowl. Microwave in 30 second intervals, stirring after each one until completely melted and smooth.
  3. Pour over prepared baking sheet and smooth over with off-set spatula or knife. Tap pan on the counter a couple times to get rid of air bubbles and shake slightly to have a nice even layer of chocolate.Place in the fridge for 30 minutes to overnight.
  4. In a plastic zip-lock bag crush your unwrapped candy canes with a rolling pin or mallet. There can be some larger chunks, but not too large. Does not have to be a fine powder. Make sure you have a little over a cup. I used he half-size box of candy canes and had plenty. Set aside.
  5. Chop the white chocolate into small pieces. Place in a large heat and microwavable bowl. Microwave in 30 second intervals, stirring after each one until completely melted and smooth. Stir in the cup of crushed candy canes. Pull the dark chocolate out of the fridge and pour white chocolate over set dark chocolate and smooth over with off-set spatula or knife until evenly spread over the dark chocolate. Sprinkle the larger bits of candy canes over the white chocolate layer.
  6. Pop back in the fridge for another hour up to overnight. Pull out of fridge and break into pieces.
  7. Store in the fridge in a sealed container for up to a month.
  8. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2018/12/01/white-chocolate-peppermint-bark-put-your-party-pants-on/