White Chocolate Peppermint Bark
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Ingredients
- 1 1/2 pounds white chocolate, chopped into small pieces (about 1/2 inch in size)
- 8 large candy canes
- 1/2 teaspoon peppermint extract
Instructions
- Line an 11×17 inch baking sheet with parchment paper, and set aside.
- Place candy canes in a plastic bag and seal closed. Pound the bag with a rolling pin, until the candy canes are in 1/4 inch pieces.
- In the top of a double boiler over medium heat, melt the white chocolate, stirring constantly, being very careful not to let the chocolate burn.
- Once the white chocolate has melted, stir in the pieces of candy cane and peppermint extract. Remove from heat and pour the mixture onto the prepared baking sheet, spreading evenly. Chill until firm. Break into pieces and serve. Store in airtight container for up to 1 week.
- ** If you don’t have a double boiler, use a glass bowl set over a pot of simmering water.
