White Chocolate Peppermint Bark Recipe
Bonus: This peppermint bark keeps well in the fridge for five days.
Line a large baking sheet with foil.
Microwave chocolate chips in a large microwave-safe bowl on high until almost melted, about 1 to 2 minutes. Stir until chocolate is completely melted and mixture is smooth. Stir in peppermint extract.
Spread chocolate mixture on prepared sheet to ¼-in thickness. Add food colour, drop by drop, over mixture. Using a wooden skewer or toothpick, swirl colour through chocolate. Sprinkle with crushed candies, pressing lightly into chocolate with spatula.
Refrigerate until firm, about 10 minutes. Break into irregular pieces to serve. Refrigerate, covered, up to 5 days.
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Last updated: February 9th, 2021
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