| Level: | Easy |
| Total: | 37 min |
| Prep: | 20 min |
| Inactive: | 2 min |
| Cook: | 15 min |
| Yield: | 20 to 30 servings |
Ingredients
- 8 ounces white chocolate, chopped
- 4 red-and-white peppermint sticks or candy canes, 6 inches long (recommended: King Leo Sticks or Red Bird)
- 2 drops peppermint oil or extract
Instructions
- Melt the chocolate. Place the peppermint sticks in a heavy, locked plastic bag and crush them fine by whacking and then rolling them with a rolling pin. They should have about the same consistency as crushed ice. When the chocolate is melted, stir in the peppermint oil. Stir in all but 2 tablespoons of the crushed peppermint pieces and spread the mixture out on the cookie sheet, about 1/4-inch thick. It will not fill the pan completely. Sprinkle the reserved peppermint stick over the top. Let set at room temperature until hardened, about 2 hours. (Or, refrigerate for 30 minutes to harden more quickly.) Use your hands to break into pieces. Store in an airtight container for up to 2 weeks.
Nutrition Facts
| Serving Size | 1 of 26 servings |
| Calories | 54 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 0 g |
| Sugar | 6 g |
| Protein | 1 g |
| Cholesterol | 2 mg |
| Sodium | 8 mg |
Reviews
Easy to do. Next time I will use more peppermint extract. This wasn’t very minty.
If you are going to put a picture of the recipe, I think you should use the ingredients that are called for in the recipe. Those sure look like round peppermint candies to me, not peppermint sticks. I’m just saying….”Starlight Mints” or a similar candy is not what is recommended! So why is it pictured?
My white chocolate won’t melt at 86 degrees – I keep it in a pantry where the temperature has gone over 95! What’s more, the lowest my cooking thermometer goes is 100. What am I supposed to use, a rectal thermometer? Emeril says to proof white chocolate at 110; hat’s a little more realistic and when I took it to 110 then added more chocolate, the bark came out beautifully.
Very easy to make, delicious…I just wish Foodnetwork.com would put nutritional stats for thier recipes.
Livens up a holiday cookie plate, and very simple to pull together without any time.
I used milk chocolate too!
Really easy to make and delicious
use semi sweet chocolate insted of white
If you like white chocolate then you will love this!