Recipe courtesy of Gale Gand

White Chocolate Bark with Peppermint Stick

  • Level: Easy
  • Total: 37 min
  • Prep: 20 min
  • Inactive: 2 min
  • Cook: 15 min
  • Yield: 20 to 30 servings
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Ingredients

8 ounces white chocolate, chopped

4 red-and-white peppermint sticks or candy canes, 6 inches long (recommended: King Leo Sticks or Red Bird)

2 drops peppermint oil or extract

Directions

Special equipment:
A cookie sheet with sides, about 13-by-17 inches, lined with parchment paper or a nonstick baking mat
  1. 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.

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