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White Chocolate Peppermint Bark - A Simple, Festive Sweet

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • High-quality white chocolate (16–20 ounces). Choose bars or couverture disks if possible, not white chocolate chips.
  • Crushed peppermint candies or candy canes (about 1 cup, crushed into small pieces, not dust).
  • Peppermint extract (1/2 to 1 teaspoon, optional for extra mint flavor).
  • Coconut oil or cocoa butter (1–2 teaspoons, optional for smoother melting and shine).
  • Flaky sea salt (a pinch, optional but highly recommended).
  • Dark or semisweet chocolate (4–6 ounces, optional for a layered bark or drizzle).
  • Sprinkles (optional for a festive touch).

Method
 

  1. Prep your pan: Line a baking sheet with parchment paper. For a thicker bark, use a smaller sheet or a quarter sheet pan; for thinner bark, use a larger pan.
  2. Crush the candy: Place peppermint candies or candy canes in a zip-top bag and crush with a rolling pin until you have small pieces. Avoid pulverizing into powder—texture matters.
  3. Melt the white chocolate: Use a double boiler or microwave. For the microwave, heat in 20–30 second bursts, stirring each time, until smooth. Stir in 1–2 teaspoons coconut oil or cocoa butter if using. Keep the temperature low to avoid scorching.
  4. Add peppermint flavor (optional): Stir in 1/2 teaspoon peppermint extract. Taste and add a touch more if needed, but don’t overdo it—peppermint can turn bitter if too strong.
  5. Optional dark chocolate layer: If making a layered bark, melt the dark chocolate separately. Spread it thinly on the parchment first and let it cool for 5–8 minutes until just set but still slightly tacky.
  6. Spread the white chocolate: Pour the melted white chocolate over the parchment (or over the tacky dark chocolate layer). Use an offset spatula to spread it evenly to about 1/8–1/4 inch thick.
  7. Top with peppermint: Sprinkle crushed peppermint evenly over the surface. Add sprinkles if you like. Finish with a tiny pinch of flaky sea salt to brighten the sweetness.
  8. Chill to set: Place the pan in the refrigerator for 15–25 minutes, or until firm. Don’t freeze—it can cause condensation and sugar bloom.
  9. Break into pieces: Once set, lift the bark off the parchment and break it into shards with your hands. Aim for irregular pieces; that’s part of the charm.
  10. Serve or store: Enjoy right away or package for gifting. See storage tips below to keep it crisp and fresh.