Irresistible Firecracker White Chocolate Peppermint Bark
A quick and easy homemade treat combining smooth white chocolate and crunchy peppermint candies, perfect for holiday gatherings and last-minute gifting.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 45-55 minutes
- Yield: About 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 12 oz (340 g) white chocolate chips or wafers
- 6 oz (170 g) peppermint candies, crushed but not powdered
- 1 tbsp (14 g) unsalted butter (optional)
- Pinch of sea salt
- Optional: red and white sprinkles or edible glitter
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat.
- Place peppermint candies in a zip-top bag and gently crush with a rolling pin or heavy pan. Reserve about 1/4 cup for topping.
- Melt white chocolate chips and butter in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Alternatively, melt using a double boiler over simmering water.
- Stir a pinch of sea salt and 3/4 of the crushed peppermint candies into the melted white chocolate.
- Pour the chocolate mixture onto the prepared baking sheet and spread evenly to about 1/4 inch thickness.
- Sprinkle the reserved peppermint pieces and optional sprinkles evenly on top, pressing gently to stick.
- Chill in the refrigerator for 30 to 45 minutes until firm.
- Break into rustic chunks and serve. Store leftovers in an airtight container in the fridge.
Notes
Melt white chocolate slowly to avoid seizing; add a splash of vegetable oil or cream if it hardens. Crush peppermint candies to a mix of small chunks and fine bits for best texture. Use a pinch of flaky sea salt to balance sweetness. Store in airtight container in fridge up to two weeks or freeze up to two months.
Nutrition
- Serving Size: 1 oz (28 g)
- Calories: 150
- Sugar: 15
- Fat: 9
- Carbohydrates: 15
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