White Chocolate Christmas Bark

White chocolate peppermint Christmas bark pieces stacked with candy canes

5 from 2 votes

White Chocolate Christmas Bark

A milk/dark chocolate layer topped with peppermint white chocolate and decorated with candy canes and sprinkles - an easy bark for Christmas gifting!

Prep Time8

Cook Time2

Chill Time30

Total Time40

Course: Dessert, Gift, Snack

Cuisine: Fusion

Diet: Gluten Free, Low Salt, Vegetarian

Servings: pieces

Calories: 104kcal

Author: Kachina

Equipment

8-inch (20cm) square baking pan*

Ingredients

Chocolate bark:

175 g milk or dark chocolate
220 g white chocolate
½ teaspoon peppermint extract

Optional decorations:

2 Candy canes / peppermint candies crushed
Festive sprinkles

Metric - US Customary

Instructions

If using, crush your peppermint candies either in a food processor or in plastic bag using a rolling pin.
In a heatproof bowl, microwave the milk or dark chocolate in the microwave for 20sec bursts, stirring between bursts until fully melted.
Pour chocolate into a 8-inch tin (or cookie sheet) lined with greaseproof paper, then smooth out to a thin layer and refrigerate.
In a heatproof bowl, microwave the white chocolate in the microwave for 20sec bursts, stirring between bursts until fully melted.
Stir in the peppermint extract and pour into the tin over the slightly set chocolate layer. Smooth out the melted chocolate.
Top with crushed peppermint candies and other optional toppings then refrigerate for at least 30mins until set.
Remove your chocolate from the tin and peel off the greaseproof paper. Snap the set slab into shards of bark and enjoy!

Video

Notes

Storage: Store your white chocolate peppermint bark in an airtight container for 1 month.

Substitutions:

You can swap the white chocolate layer for white candy melts or the chocolate layers for chocolate candy melts.
Use your leftover Holiday candy in place of the crushed candy canes or sprinkles.

Tips:

Use cooking chocolate or melting wafers/chips from the baking aisle for ease of melting. Melt your chocolate slowly to prevent burning.
If you’re using crushed candy canes, try to avoid getting water or condensation on your bark as your candy might start to dissolve! This can be an issue if you keep it in the fridge.
To crush your candy canes, you can pulse them in a food processor or place them into a plastic bag and bash them with a rolling pin on a hard surface.
To make it easier to break your break, let it come to room temperature first. You can also use a sharp knife instead of your hands.

Equipment: You can swap the 8-inch square tin for a larger size baking pan or a cookie sheet. Use a knife or spatula to spread your melted chocolate out on the greaseproof paper lining to a roughly ½-inch (1-2cm) thickness.

Nutrition