(Makes 3 dozen small pieces)
• About 6 candy canes
• 1 package (12 oz) white chocolate chips
• 1 tsp peppermint extract
Place candy canes in a ziplock plastic bag and hammer into small chunks (about 1/8 inch.) This should yield about 1/2 cup. Separate 1/3 cup of the candy cane pieces.
Line a small cookie sheet (about 13” x 9” in size) with parchment paper, so that the paper completely covers the bottom of the pan and hangs over the sides.
Combine the peppermint extract and the white chocolate in a bowl and microwave for 30 seconds. Stir thoroughly, then microwave for 25 seconds. Stir thoroughly again. The chocolate is ready when it is smooth, so it may need a few more seconds, but be careful not to over-microwave. White chocolate “clumps” quickly so as soon as chocolate is smooth, stir in 1/3 cup of the candy cane pieces and pour the mixture onto the prepared baking sheet. With a rubber spatula, spread quickly until it’s even and about ¼ inch thick. It will cover about ¾ of a 9” x 13” cookie sheet. Sprinkle the remaining candy cane pieces on top.
Refrigerate bark for at least one hour, or overnight. Break into pieces. Prepare for gifting or store in a covered container in the refrigerator for up to five days.
Curious for more insight into everything from health, weddings, and local business happenings to golf and hearty Westchester eating? Make sure to surf through all of our daily blogs.