This holiday season, give the gift of tasty homemade holiday candy! White Chocolate Christmas Bark with peppermint is super simple to make, and is perfect for your next holiday meal or for gift-giving.
Holiday baking and gift-giving doesn't have to take a lot of time, money, or energy. There are so many tasty and simple holiday treats to make and to give!
Cookies are always a good holiday dessert, which also make great gifts for co-workers, friends, and family. If you want an simple holiday cookie recipe, try these Soft Ginger Molasses Cookies, Snowflake Cookies, or Peanut Butter Blossom cookies.
For candy, these Mint Oreo truffles and 3-ingredient Oreo truffles are always a hit! And, so is this White Chocolate Holiday Bark.
🍫 Three ingredient holiday candy
You only need three ingredients to make this white chocolate holiday bark!
- white chocolate
- candy canes
- dark chocolate
That's it! If you want to add a stronger peppermint flavor, you can add peppermint extract to the melted white chocolate.
✅ Step-by-step instructions
1. Place candy canes into a ziplock bag (We usually double bag because some bits can poke holes in one bag). Using a kitchen mallet or rolling pin, pound on those candy canes until they are crushed into tiny bits.
2. In a heatproof bowl, melt the white chocolate in the microwave in 30-second increments. Whisk smooth in-between, and continue melting until simply smooth. Do not overheat the chocolate or it will seize up!
3. When the white chocolate is nearly all melted, stir in the crushed candy canes.
4. Spoon the mixture into each candy mold, carefully ensuring that the white chocolate covers the entire bottom surface of each mold and goes slightly up the sides (but do not fill to the top of the mold!). Place the candy mold trays aside in the refrigerator to let the chocolate set.
6. Melt the dark chocolate in the microwave at 30 second intervals until simply melted, stirring in between intervals.
7. Take the candy mold trays out of the refrigerator and then carefully spoon the melted dark chocolate over the slightly chilled white chocolate mixture in each mold.
8. Place the candy mold trays back into the refrigerator until the dark chocolate has hardened. Take the trays out, flip over onto a plate or other flat resting surface, and gently push out the chocolate snowflakes. If the chocolate is completely set, the shapes should pop right out as soon as you flip over the trays.
👩🏻🍳 Recipe FAQs
How do We store holiday bark?Store set holiday bark in single layers with wax paper or parchment paper between each layer, in an airtight container. Store them in the refrigerator for up to one week, or in the freezer for up to one month.
More holiday candy recipes
Holiday White Chocolate Cranberry Bark With Peppermint- Mint Oreo Truffles
- Cookie Dough Truffles
No Bake Oreo Truffles
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
White Chocolate Holiday Bark with Peppermint
By Marlynn Schotland Prep Time: 0 mins Cook Time: 30 mins Total Time: 30 mins Servings: 6 servings This crunchy, sweet white chocolate bark is perfect for holiday gift giving.Equipment
- holiday candy molds
Ingredients
- 12 traditional red & white candy canes
- 1 pound white chocolate
- 1 pound dark or milk chocolate
Instructions
- Place candy canes into a ziplock bag (We usually double bag because some bits can poke holes in one bag). Using a kitchen mallet or rolling pin, pound on those candy canes until they are crushed into tiny bits.
- In a heatproof bowl, melt the white chocolate in the microwave in 30-second increments. Whisk smooth in-between, and continue melting until simply smooth. Do not overheat the chocolate or it will seize up!
- When the white chocolate is nearly all melted, stir in the crushed candy canes.
- Spoon the mixture into each candy mold, carefully ensuring that the white chocolate covers the entire bottom surface of each mold and goes slightly up the sides (but do not fill to the top of the mold!). Place the candy mold trays aside in the refrigerator to let the chocolate set.
- Melt the dark chocolate in the microwave at 30 second intervals until simply melted, stirring in between intervals.
- Take the candy mold trays out of the refrigerator and then carefully spoon the melted dark chocolate over the slightly chilled white chocolate mixture in each mold.
- Place the candy mold trays back into the refrigerator until the dark chocolate has hardened. Take the trays out, flip over onto a plate or other flat resting surface, and gently push out the chocolate snowflakes. If the chocolate is completely set, the shapes should pop right out as soon as you flip over the trays.
Notes
For the chocolate, you can use bars of fine chocolate like Lindt, but chocolate chips will work too. Keep it refrigerated until you are ready to serve at your holiday party or until you're ready to give as gifts. We place them in the decorated food bags and keep them in the fridge until it's time to deliver the goods.Nutrition
Calories: 899 kcal, Carbohydrates: 118 g, Protein: 7 g, Fat: 50 g, Saturated Fat: 30 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 15 g, Cholesterol: 16 mg, Sodium: 80 mg, Potassium: 435 mg, Fiber: 4 g, Sugar: 104 g, Vitamin A: 23 IU, Vitamin C: 0.4 mg, Calcium: 169 mg, Iron: 2 mgNutrition information is automatically calculated, so should only be used as an approximation.
