The Tailgater's Handbook Recipe

White Chocolate Peppermint Bark

Crushed candy canes, to yield 1 cup
2 pounds white chocolate
Peppermint flavorings, optional


Place candy canes in a plastic bag and break into 1/4-inch or smaller pieces with a kitchen mallet or can from your pantry. Melt the chocolate in a double boiler (see below if no double boiler). Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)
Melting in the microwave
You can also melt white chocolate in the microwave. Cut the white chocolate as specified above, but place it in a microwave safe bowl. Step 1: Adjust your microwave to 50 percent strength. You don’t want to melt white chocolate on high, because it may make it burn.  Step 2: Heat the white chocolate for 30 seconds, and then take it out of the microwave and give it a stir. Depending on your microwave, you may see very little result.  Step 3: Continue heating in 30 second intervals on medium heat, stirring as needed. Once the pieces are mostly melted, remove from the microwave and let the remaining bits melt in the residual heat.


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