Recipe courtesy of Gale Gand
White Chocolate Bark with Peppermint Stick
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- Level: Easy
- Total: 37 min
- Prep: 20 min
- Inactive: 2 min
- Cook: 15 min
- Yield: 20 to 30 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 26 servings
- Calories
- 54
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 0 g
- Sugar
- 6 g
- Protein
- 1 g
- Cholesterol
- 2 mg
- Sodium
- 8 mg
- Level: Easy
- Total: 37 min
- Prep: 20 min
- Inactive: 2 min
- Cook: 15 min
- Yield: 20 to 30 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 26 servings
- Calories
- 54
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 0 g
- Sugar
- 6 g
- Protein
- 1 g
- Cholesterol
- 2 mg
- Sodium
- 8 mg
Ingredients
Directions
Special equipment:
A cookie sheet with sides, about 13-by-17 inches, lined with parchment paper or a nonstick baking mat- Melt the chocolate. Place the peppermint sticks in a heavy, locked plastic bag and crush them fine by whacking and then rolling them with a rolling pin. They should have about the same consistency as crushed ice. When the chocolate is melted, stir in the peppermint oil. Stir in all but 2 tablespoons of the crushed peppermint pieces and spread the mixture out on the cookie sheet, about 1/4-inch thick. It will not fill the pan completely. Sprinkle the reserved peppermint stick over the top. Let set at room temperature until hardened, about 2 hours. (Or, refrigerate for 30 minutes to harden more quickly.) Use your hands to break into pieces. Store in an airtight container for up to 2 weeks.
