When it comes to peppermint bark, I am very picky. It has to have the right white chocolate to milk chocolate ratio (heavier on the white) and shouldn’t be too thin. Since I have trouble finding store-bought bark that matches all of my criteria, I made my own recipe that is creamy, delicious and perfect for gifting!
I usually stay away from melting white chocolate because it just turns into a lumpy mess, but I gave it another try to make this bark. Instead of using the microwave, I melted it with a double boiler and it worked much better! It stayed nice and smooth and didn’t become too gooey. Here are a few tips for working with white chocolate:
Five Tips for Perfectly Melted White Chocolate:
- Don’t let the chocolate become too hot, too fast. Melt over low heat to prevent it from becoming too thick and lumpy. Slow and steady wins the race! This is why a double boiler works better than the microwave; you can monitor the temperature more easily.
- Constantly stir when using a double broiler to make sure it melts evenly and doesn’t start to burn.
- Do not allow any liquid to get into the white chocolate mixture while melting. This will cause it to seize up and become lumpy. Add extract before melting and don’t put a lid on the double boiler as that will cause condensation, i.e. water, to get into the mixture.
- Remove from heat after most of it is melted. It’s okay if a few chunks remain because it will continue to melt once it’s removed from the boiler.
- If the white chocolate does become thick and lumpy, you may be able to save it by stirring in a small amount shortening or butter.
- 1 (12 oz.) bag semi-sweet chocolate chips
- 2 (12 oz.) bags white chocolate chips
- 1/2 tsp. vanilla extract
- 1 cup crushed candy canes, divided
- Line a cookie sheet with parchment paper and set aside.
- Place semi-sweet chocolate chips in a medium-sized microwave-safe bowl. Heat for one minute, then stir. Heat for an additional 30 seconds and stir again. Continue to microwave and stir at 30-minute intervals until fully melted and smooth. Pour onto prepared baking sheet and use a spatula to create a thin, even layer. Place in refrigerator and harden for about 20 minutes.
- Place white chocolate chips and peppermint extract into the double boiler. Keep on low heat, until white chocolate is almost melted. Stir 1/2 cup of crushed candy cane into melted white chocolate. Remove from heat and pour an even layer over the hardened semi-sweet chocolate. Sprinkle with remaining 1/2 cup crushed candy canes. Place in refrigerator to set for about 45 minutes.
- Once completely hardened, remove from cookie sheet and break into pieces. Enjoy!