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    Urban Bliss Life » All Recipes » Holiday Recipes » White Chocolate Christmas Bark

    Published: December 18, 2011 / Updated: August 14, 2021 by Marlynn Jayme Schotland · This post may contain affiliate links.

    White Chocolate Christmas Bark

    5 shares
    Jump to Recipe Print Recipe
    white chocolate peppermint bark with text overlay.

    This holiday season, give the gift of delicious homemade holiday candy! White Chocolate Christmas Bark with peppermint is super easy to make, and is perfect for your next holiday meal or for gift-giving.

    two white chocolate holiday bark in snowflake shapes.

    Holiday baking and gift-giving doesn't have to take a lot of time, money, or energy. There are so many delicious and easy holiday treats to make and to give!

    Cookies are always a good holiday dessert, which also make great gifts for co-workers, friends, and family. If you want an easy holiday cookie recipe, try these Soft Ginger Molasses Cookies, Snowflake Cookies, or Peanut Butter Blossom cookies.

    For candy, these Mint Oreo truffles and 3-ingredient Oreo truffles are always a hit! And, so is this White Chocolate Holiday Bark.

    🍫 Three ingredient holiday candy

    You only need three ingredients to make this white chocolate holiday bark!

    • white chocolate
    • candy canes
    • dark chocolate

    That's it! If you want to add a stronger peppermint flavor, you can add peppermint extract to the melted white chocolate.

    ✅ Step-by-step instructions

    two white chocolate holiday bark in snowflake shapes with wrapped bark next to it.

    1. Place candy canes into a ziplock bag (I usually double bag because some bits can poke holes in one bag). Using a kitchen mallet or rolling pin, pound on those candy canes until they are crushed into tiny bits.

    2. In a heatproof bowl, melt the white chocolate in the microwave in 30-second increments. Whisk smooth in-between, and continue melting until just smooth. Do not overheat the chocolate or it will seize up!

    3. When the white chocolate is nearly all melted, stir in the crushed candy canes.

    4. Spoon the mixture into each candy mold, carefully ensuring that the white chocolate covers the entire bottom surface of each mold and goes slightly up the sides (but do not fill to the top of the mold!). Place the candy mold trays aside in the refrigerator to let the chocolate set.

    6. Melt the dark chocolate in the microwave at 30 second intervals until just melted, stirring in between intervals.

    7. Take the candy mold trays out of the refrigerator and then carefully spoon the melted dark chocolate over the slightly chilled white chocolate mixture in each mold.

    8. Place the candy mold trays back into the refrigerator until the dark chocolate has hardened. Take the trays out, flip over onto a plate or other flat resting surface, and gently push out the chocolate snowflakes. If the chocolate is completely set, the shapes should pop right out as soon as you flip over the trays.

    👩🏻‍🍳 Recipe FAQs

    How do I store holiday bark?

    Store set holiday bark in single layers with wax paper or parchment paper between each layer, in an airtight container. Store them in the refrigerator for up to one week, or in the freezer for up to one month.

    More holiday candy recipes

    • Holiday White Chocolate Cranberry Bark With Peppermint
    • Mint Oreo Truffles
    • Cookie Dough Truffles
    • No Bake Oreo Balls

    Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!

    white chocolate peppermint bark shaped like a snowflake.

    White Chocolate Holiday Bark with Peppermint

    5 from 1 vote
    Prep Time: 0 mins
    Cook Time: 30 mins
    Total Time: 30 mins
    Recipe by Marlynn Schotland
    This crunchy, sweet white chocolate bark is perfect for holiday gift giving.
    Servings: 6 servings
    Calories: 899kcal
    PRINT PIN RATE

    Equipment

    • holiday candy molds

    Ingredients

    • 12 traditional red & white candy canes
    • 1 pound white chocolate
    • 1 pound dark or milk chocolate

    Instructions

    • Place candy canes into a ziplock bag (I usually double bag because some bits can poke holes in one bag). Using a kitchen mallet or rolling pin, pound on those candy canes until they are crushed into tiny bits.
    • In a heatproof bowl, melt the white chocolate in the microwave in 30-second increments. Whisk smooth in-between, and continue melting until just smooth. Do not overheat the chocolate or it will seize up!
    • When the white chocolate is nearly all melted, stir in the crushed candy canes.
    • Spoon the mixture into each candy mold, carefully ensuring that the white chocolate covers the entire bottom surface of each mold and goes slightly up the sides (but do not fill to the top of the mold!). Place the candy mold trays aside in the refrigerator to let the chocolate set.
    • Melt the dark chocolate in the microwave at 30 second intervals until just melted, stirring in between intervals.
    • Take the candy mold trays out of the refrigerator and then carefully spoon the melted dark chocolate over the slightly chilled white chocolate mixture in each mold.
    • Place the candy mold trays back into the refrigerator until the dark chocolate has hardened. Take the trays out, flip over onto a plate or other flat resting surface, and gently push out the chocolate snowflakes. If the chocolate is completely set, the shapes should pop right out as soon as you flip over the trays.

    Notes

    For the chocolate, you can use bars of fine chocolate like Lindt, but chocolate chips will work too. 
    Keep it refrigerated until you are ready to serve at your holiday party or until you're ready to give as gifts. I place them in the decorated food bags and keep them in the fridge until it's time to deliver the goods.
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 899kcal | Carbohydrates: 118g | Protein: 7g | Fat: 50g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 16mg | Sodium: 80mg | Potassium: 435mg | Fiber: 4g | Sugar: 104g | Vitamin A: 23IU | Vitamin C: 0.4mg | Calcium: 169mg | Iron: 2mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

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