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white chocolate bark

white chocolate bark | photo by: James Padilla

I’ve been making bark for the holidays for as long as I can remember. It’s really easy to make and there are so many ways you can add flavor to it. You can use dried apricots, dried cranberries and toasted pecans; dried cranberries and toasted pistachios; milk chocolate and toasted cashews (drizzled with warmed caramel sauce), or try this version with milk (or dark) chocolate instead.

Cooking spray, for greasing
4 candy canes (about 1/2 cup, crushed)
16 ounces premium white chocolate (4 bars), roughly chopped
3-4 small drops peppermint oil

1. Spray the underside of a 9 x 12 baking pan with cooking spray. Place a piece of waxed (or parchment) paper over top and set aside.
2. Place unwrapped candy canes in a heavy-duty zipped plastic bag. Place bag inside the fold of a clean cloth and using a mallet or rolling pin, gently crush candy canes into smaller pieces, leaving some pieces slightly larger. Set aside.
3. Place chocolate in a glass bowl set inside of a saucepan filled with just enough water to fill saucepan without touching bottom of bowl. Bring water to a simmer. Allow chocolate to melt completely. When chocolate is melted, turn off heat and add peppermint oil. Stir to combine. Add crushed candy canes, reserving 2 tablespoons. Stir into chocolate until combined. Gently pour chocolate mixture onto prepared baking pan and spread out into an even rectangle. Sprinkle top with reserved crushed candy canes. Refrigerate until set, about 2 hours.
4. Carefully remove bark from parchment paper and break into medium-sized pieces by hand. Store in airtight container for up to 1 week.

Makes 18-24 pieces.

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