Recipe: White Chocolate Peppermint Bark (microwave, Parent and Child magazine recipe)
Desserts - Candy, ChocolateWHITE CHOCOLATE PEPPERMINT BARK
20 Starlight peppermint candies, unwrapped
1 pound white chocolate, chopped or broken into small pieces
1/4 teaspoon peppermint extract
Lightly grease a 12-by-17-inch cookie sheet with butter or nonstick spray. Line cookie sheet with waxed paper. Lightly grease the paper.
Place peppermint candy into a resealable plastic bag; seal the bag, then place it into a second bag. Seal that bag, place on a cutting board, and pound the candy with a small heavy saucepan or rolling pin until candy is broken into small pieces. You should have about 1/2 cup crushed candy
Place chopped chocolate in a microwave-safe bowl. Heat at medium-high (70 percent) power for 1 minute. Remove bowl, stir, then heat on medium-high for another 30 seconds to 1 minute. (Watch carefully; white chocolate scorches easily.) Stir well; chocolate should be almost melted, with only small lumps remaining. If necessary, heat on medium-high up to 30 seconds longer. Add peppermint extract; stir until smooth.
Pour chocolate into the center of the prepared pan; smooth with a spatula so the chocolate is even and about 1/4 inch thick. It will not fill the entire sheet. Sprinkle crushed peppermint evenly over chocolate; press lightly to embed the candy pieces. Refrigerate until candy hardens, 20 to 30 minutes.
Remove hardened chocolate from waxed paper; break into 2-inch pieces with your hands. Pack gently into decorative boxes or tins lined with parchment. Keep refrigerated for best results.
Makes 35 (2-inch) pieces of candy
Adapted from source: Scholastic Parent and Child magazine
More recipes
Peppermint Bark Recipes
Recipes Using Peppermint Candy
Chocolate Bark Recipes
20 Starlight peppermint candies, unwrapped
1 pound white chocolate, chopped or broken into small pieces
1/4 teaspoon peppermint extract
Lightly grease a 12-by-17-inch cookie sheet with butter or nonstick spray. Line cookie sheet with waxed paper. Lightly grease the paper.
Place peppermint candy into a resealable plastic bag; seal the bag, then place it into a second bag. Seal that bag, place on a cutting board, and pound the candy with a small heavy saucepan or rolling pin until candy is broken into small pieces. You should have about 1/2 cup crushed candy
Place chopped chocolate in a microwave-safe bowl. Heat at medium-high (70 percent) power for 1 minute. Remove bowl, stir, then heat on medium-high for another 30 seconds to 1 minute. (Watch carefully; white chocolate scorches easily.) Stir well; chocolate should be almost melted, with only small lumps remaining. If necessary, heat on medium-high up to 30 seconds longer. Add peppermint extract; stir until smooth.
Pour chocolate into the center of the prepared pan; smooth with a spatula so the chocolate is even and about 1/4 inch thick. It will not fill the entire sheet. Sprinkle crushed peppermint evenly over chocolate; press lightly to embed the candy pieces. Refrigerate until candy hardens, 20 to 30 minutes.
Remove hardened chocolate from waxed paper; break into 2-inch pieces with your hands. Pack gently into decorative boxes or tins lined with parchment. Keep refrigerated for best results.
Makes 35 (2-inch) pieces of candy
Adapted from source: Scholastic Parent and Child magazine
More recipes
Peppermint Bark Recipes
Recipes Using Peppermint Candy
Chocolate Bark Recipes
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