White Chocolate Peppermint Bark

READY IN: 30mins


  • 12
    ounces quality white chocolate (such as Ghirardelli)
  • 13
    cup crushed candy cane, plus an extra
  • 2
    tablespoons crushed candy canes
  • 2
    tablespoons semi-sweet chocolate chips, melted


  • Line a 9x13" baking pan with aluminum foil.
  • Break up the white chocolate into small pieces and melt in either a double boiler set over simmering water, or in the microwave according to the package directions.
  • Do not let the chocolate burn!
  • Remove from heat and stir in the 1/3 cup of crushed candy canes.
  • Immediately pour this mixture into the prepared pan and spread spoon with a rubber spatula, leaving a 1/2" border around the edge of the pan.
  • Don't worry if it doesn't look perfectly shaped, but try to get it as evenly flattened as possible.
  • Melt semisweet chocolate pieces.
  • Drizzle the melted semisweet chocolate all over the surface of the white chocolate.
  • Sprinkle with the remaining 2 tablespoons of crushed candy canes.
  • Set in the fridge until it firms up- this only takes a short time (about 15 minutes or so).
  • Cut or break the bark into serving pieces.
  • Jagged edges are ok.
  • These will look nice wrapped in plastic tin and tied with pink& white curling ribbon to give as holiday treats.