When it comes to peppermint bark, I am very picky. It has to have the right white chocolate to milk chocolate ratio (heavier on the white) and shouldn’t be too thin. Since I have trouble finding store-bought bark that matches all of my criteria, I made my own recipe that is creamy, delicious and perfect for gifting!
I usually stay away from melting white chocolate because it just turns into a lumpy mess, but I gave it another try to make this bark. Instead of using the microwave, I melted it with a double boiler and it worked much better! It stayed nice and smooth and didn’t become too gooey. Here are a few tips for working with white chocolate:
Five Tips for Perfectly Melted White Chocolate:
- Don’t let the chocolate become too hot, too fast. Melt over low heat to prevent it from becoming too thick and lumpy. Slow and steady wins the race! This is why a double boiler works better than the microwave; you can monitor the temperature more easily.
- Constantly stir when using a double broiler to make sure it melts evenly and doesn’t start to burn.
- Do not allow any liquid to get into the white chocolate mixture while melting. This will cause it to seize up and become lumpy. Add extract before melting and don’t put a lid on the double boiler as that will cause condensation, i.e. water, to get into the mixture.
- Remove from heat after most of it is melted. It’s okay if a few chunks remain because it will continue to melt once it’s removed from the boiler.
- If the white chocolate does become thick and lumpy, you may be able to save it by stirring in a small amount shortening or butter.
White Chocolate Peppermint Bark
Have some candy canes left over from the holiday season? This white chocolate peppermint bark is the perfect way to use them up!
Ingredients
- 1 12 oz. bag semi-sweet chocolate chips
- 2 12 oz. bags white chocolate chips
- 1/2 tsp. vanilla extract
- 1 cup crushed candy canes divided
Instructions
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Line a cookie sheet with parchment paper and set aside.
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Place semi-sweet chocolate chips in a medium-sized microwave-safe bowl. Heat for one minute, then stir. Heat for an additional 30 seconds and stir again. Continue to microwave and stir at 30-minute intervals until fully melted and smooth. Pour onto prepared baking sheet and use a spatula to create a thin, even layer. Place in refrigerator and harden for about 20 minutes.
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Place white chocolate chips and peppermint extract into the double boiler. Keep on low heat, until white chocolate is almost melted. Stir 1/2 cup of crushed candy cane into melted white chocolate. Remove from heat and pour an even layer over the hardened semi-sweet chocolate. Sprinkle with remaining 1/2 cup crushed candy canes. Place in refrigerator to set for about 45 minutes.
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Once completely hardened, remove from cookie sheet and break into pieces. Enjoy!
