Ingredients:

  • 16 ounces (450g) high-quality white chocolate, chopped
  • 1/2 teaspoon peppermint extract
  • 1/2 cup (60g) crushed peppermint candies
  • 1/4 cup (30g) red and green sprinkles (optional)

Instructions:

  1. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Gently melt the chopped white chocolate using a double boiler or in the microwave in 30-second intervals, stirring in between, until smooth. Stir in the peppermint extract.
  3. Pour the melted white chocolate onto the prepared baking sheet and spread into an even layer, about 1/4 inch thick.
  4. Immediately sprinkle the crushed peppermint candies evenly over the melted white chocolate. Sprinkle red and green sprinkles over the peppermint candies, if using.
  5. Place the baking sheet in the refrigerator for at least 20 minutes, or until the bark is firm and completely set.
  6. Once set, remove the bark from the refrigerator. Use a sharp knife or pizza cutter to break the bark into irregular pieces.
  7. Serve immediately, or store in an airtight container in a cool place for up to 2 weeks.