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White Chocolate Peppermint Bark Recipe

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This recipe for White Chocolate Peppermint Bark is from Sharon's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
One 10-ounce bags (1 3/4 cup) semisweet chocolate chips
One/half of 24-ounce package white almond bark, chopped
1 tablespoon peppermint extract
1 cup crushed peppermints (about 32 peppermint candies)
Directions:
Directions:
In the top of a double boiler, over a pot of barely simmering water, (the bowl should not touch the water), add the semisweet chocolate chips. Stir the chocolate until melted. Set the bowl aside off the heat.
Pour the semisweet chocolate on a parchment paper-lined 9x13 pan. Refrigerate until the chocolate sets slightly, 10 to 15 minutes.
Take extra care with the white almond bark and stir over low heat until melted (being sure not to get any water in the bowl). Set the bowl aside off the heat.
Add the peppermint extract to the white almond bark and stir to combine.
Pour the white chocolate on top of the semisweet chocolate, spread evenly, and sprinkle with the crushed peppermints. Push the peppermints down into the bark.
Set aside, at room temperature for at least 1 hour, in the fridge for 30 minutes, or in the freezer for 15 minutes, until completely firm. Gently break the bark into pieces.
Number Of Servings:
Number Of Servings:
9x13 pan
Personal Notes:
Personal Notes:
Joanna Gaines, Magnolia TV program
Note: first time made (12/19/22) there was double the amount of the chocolates, which I thought was too thick so cut in half.

 

 

 

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