White Chocolate Peppermint Bark
Sarah Anne Ward
12 ounces white chocolate, chopped
½ cup peppermint candies, crushed
Makes 24–36 pieces
Line a baking sheet with nonstick aluminum foil or parchment paper. Melt chocolate in microwave on high for 30 seconds. Stir and heat on high for another 30 seconds. Stir until smooth. Pour melted chocolate onto the lined baking sheet and spread into a ¼-inch-thick rectangle. Sprinkle with peppermint candies. Refrigerate until firm, about 1 hour. Peel off the foil or parchment paper and break bark into pieces.
Click here to find out how to make this fun packaging for your treats.