White Chocolate Peppermint Bark is a wonderfully festive and delicious holiday treat! White and semi-sweet chocolate chips, topped with crunchy peppermint pieces, come together to make a minty and chocolaty holiday treat that everyone loves.
- 1 ½ cups Semi-Sweet (or dark) Chocolate Chips
- 1 ½ cups White Chocolate Chips
- 2 tablespoons Coconut Oil
- 6 Candy Canes
- Line the cookie sheet with parchment paper.
- Melt the chocolate chips with one tablespoon of coconut oil in a double boiler (or a small pot) on medium to low heat, stirring constantly, this should take no more than 5 minutes. (Alternatively, you can melt in the microwave in 15-30 second increments, stirring well after each time in the microwave.)
- Pour the melted chocolate onto the lined cookie sheet, smooth out the chocolate, so it’s even and takes up the whole sheet (a silicone spoon works wonders for this), and place in the fridge to set for 10 to 15 minutes.
- Crush the candy canes by placing them in the plastic bag and rolling over them, unwrapped, with a rolling pin.
- Repeat step 3, but this time, melting the white chocolate chips.
- Stir about half of the crushed candy canes into the melted white chocolate and pour over the darker chocolate that has already set on the cookie sheet. Be sure to smooth them out over the darker chocolate evenly.
- Sprinkle the remaining crushed candy canes on top of the ‘bark’ and then place back in the fridge to set.
- Once set, cut into pieces and enjoy!
- Be careful adding the melted white chocolate on the darker chocolate, as it can start to melt the darker chocolate if not done quick enough.
- Do not freeze unless you want to eat the peppermint bark frozen. Freezing will result in a sticky mess if defrosted.
- To cut into 24 pieces, make 3 cuts in the short direction and 5 cuts in the long direction, making 4 rows and 6 columns.
- Serving Size: 2 pieces
- Calories: 226
- Fat: 14
- Carbohydrates: 22
- Protein: 4
Keywords: peppermint bark, white chocolate peppermint bark