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Makes about 20 to 30 pieces of bark (depending on how small you break the pieces)
15 minutes preparation time
15 minutes cooking time, plus time for chilling
12 ounces white chocolate
8 candy canes (about 4 ounces)
Take the candy canes out of their wrappers and wrap them in a plastic bag. Wrap the bad in a dish towel and smash the candy canes with a rubber mallet.
Bring a medium-sized pot of water to a boil. Turn the heat down to low. Put the chocolate, broken or chopped into large pieces, in a metal bowl and set it on top of the simmering water.
Turn a cookie sheet upside down and cover it with a piece of parchment paper. Pour the white chocolate out onto the parchment paper and spread it evenly over the paper with a spatula. An offset spatula will result in the smoothest finish, but a rubber spatula works just fine, too. Sprinkle the peppermint bits evenly over the top of the white chocolate.
You should end up with a rectangle that's about 10 x 13 inches in size. Put the tray in the refrigerator or freezer to cool. It only takes about 15 minutes in the freezer. When the chocolate has cooled completely, break it into small pieces. Store in an airtight container, between sheets of wax paper until ready to eat or package to give away.