White Chocolate Peppermint Bark Recipe
Bonus: This peppermint bark keeps well in the fridge for five days.
Ingredients
Directions
- 1
Line a large baking sheet with foil.
- 2
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.
- 3
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.
- 4
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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