White Chocolate Peppermint Bark (Print)

Creamy white chocolate with peppermint and crushed candy cane topping offers a festive delight.

# Components:

→ Fudge Base

01 - 3 cups white chocolate chips
02 - 1 can (14 oz) sweetened condensed milk
03 - 1/2 teaspoon pure peppermint extract
04 - 1/4 teaspoon fine sea salt

→ Topping

05 - 1/2 cup crushed peppermint candy canes (about 6 pieces)

# Directions:

01 - Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Combine white chocolate chips and sweetened condensed milk in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until completely melted and smooth, about 1 to 2 minutes total.
03 - Stir in peppermint extract and sea salt until evenly combined.
04 - Transfer the mixture into the prepared baking pan and smooth the surface with a spatula.
05 - Immediately sprinkle the crushed peppermint candies evenly over the top, gently pressing them into the surface.
06 - Refrigerate the mixture for at least one hour until firm.
07 - Use the parchment overhang to lift the fudge from the pan. Cut into 16 squares and serve.

# Expert Advice:

01 -
  • Quick to make with no baking required
  • Festive and great for gifting
02 -
  • Use high-quality white chocolate for a creamy texture
  • Check candy cane packaging for gluten if necessary
03 -
  • Drizzle with melted dark chocolate for extra flair
  • Store in an airtight container in the refrigerator for up to 2 weeks
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