2-Ingredient Peppermint Bark
For creamy white chocolate peppermint bark, this easy recipe is the best. Only two ingredients are needed to make this homemade Christmas candy that everyone loves. It is a sweet and minty bark candy with the lovely red and white colors of Christmas.
Ingredients
- 2 packages white chocolate chips 11oz size each
- 1 box mini peppermint candy canes 6 oz total ( about 50 mini candy canes)
Instructions
- Line a baking sheet or a 7×11 baking dish with aluminum foil.
- Begin by removing the wrapping off all the individual small-sized candy canes before you start crushing them. Place the small candy canes in a Ziploc bag and seal them closed.
- Using the flat side of a meat mallet tenderizer, begin smashing the candy canes to pieces. They should be smaller than the size of the nail on your pinkie finger, aim for half the size for a good measurement
- Add about 1 & ½″ of water to the bottom of your double-boiler or saucepan. Over medium heat, bring it to a boil. Once it boiling, bring the heat down to a very low simmer. Now place the top half of your double boiler or your glass bowl over the low simmering water. Add the white chocolate chips and begin to slowly melt the white chocolate chips in the top of your double-boiler or bowl.
- Using a rubber spatula stir the chips constantly to be sure they melt evenly. This should take 3-5 minutes. They should almost all be smooth and melted with just a few small semi-solid pieces left that are almost melted. Take it off the heat carefully (the water underneath will be simmering and steam will be HOT!) and continue to stir it off the heat to melt those final small bits.
- Next, add the crushed peppermint candy cane pieces to the melted chocolate. Using the spatula fold and stir the two together until it is evenly combined. Scrap the edges as needed.
- Pour or scoop the mixture onto your prepared baking sheet or pan. Make sure to keep the candy mixture the same thickness so the candy is not thick in some places and thin in others. If using a cookie baking sheet, I find it covers the foil about 80% to yield the right thickness.
- Refrigerate for 1-2 hours.
- Using your hand break the bark into medium-sized pieces. It should snap easily. Aim for 1" jagged square pieces for a traditional size. This size will yield approximately 40 pieces. You can break them bigger or smaller if you are using them as part of another dessert or a topping.
- Enjoy immediately. Peppermint bark can be stored to enjoy later or to give as a gift. Store it in an air-tight container in your refrigerator for up to 3 months.
Nutrition
Calories: 93kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gCholesterol: 4mgSodium: 15mgPotassium: 49mgFiber: 0.03gSugar: 10gVitamin A: 5IUVitamin C: 0.1mgCalcium: 34mgIron: 0.04mg
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