White Chocolate Peppermint Bark
By: Jessica
Published: Monday, November 30, 2009 - 12:18pm

Ingredients




2 pounds white chocolate
1 cup chopped candy canes

Preparation

1 Line 2 large cookie sheets with waxed paper.  Temper chocolate or melt melting wafers in microwave or double boiler.  In medium bowl, mix together white chocolate and crushed peppermint.  Spread mixture onto cookie sheets.  Tap cookie sheets against counter to spread chocolate out into a thin even layer. 2 Refrigerate until set, about 15 minutes.  Break candy into irregular-shaped pieces.  Store in an airtight container at room temperature.  Makes about 2½ pounds.

About


To crush candy canes, you can pulse it in the food processor until coarsely chopped or place it in a plastic bag and crush it with a rolling pin.)