White chocolate peppermint bark is a wonderful holiday candy easy to prepare. Just decide how many pieces the candy we want to break. To work it at home prepare following ingredients: 12 ounces quality white chocolate (such as Ghirardelli), 2 tablespoons crushed candy canes, 1⁄3 cup crushed candy cane (plus an extra), and 2 tablespoons semi-sweet chocolate chips (melted).
As these ingredients ready, follow step by step of the directions. First, line 9x 13” baking pan with aluminum foil then break into small pieces white chocolate and melt in double boiler set over simmering water (in microwave is okay too as directed by manufacturer, but just bear in mind not to let the chocolate burn).
Remove the chocolate from heat and stir in 1/3 cup of crushed candy canes. Immediately pour this mixture into the prepared pan and use rubber spatula to spread hence leaving 1/2 “ of border around the edge of pan. Try to make it as flat as possible.
Next, melt semisweet chocolate pieces and drizzle the melted all over the white chocolate surface. Sprinkle it with 2 tablespoons of crushed candy canes remained. Set in the fridge and wait it to firm (about 15 minutes). Cut the bark into serving pieces and wrap (if desired) in plastic tin and tie with curling ribbon (prefer pink and white)
Otherwise we can make peppermint brittle. Just gather the ingredients as follow: 10 ounces white chocolate, broken into pieces (use high quality chocolate), 6 ounces semi sweet chocolate, broken into pieces (use high quality chocolate), 1/2 tsp peppermint extract (optional) and 4 mini candy canes (crushed).
Start with lining 8 inch x 8 inch pan with parchment paper and set aside. Melt semi sweet chocolate in double boiler and stirring continuously (don’t let the water to boil). Pour and spread evenly the melted into the prepared pan and let to set at room temperature (don’t put in the refrigerator).
As the semi sweet chocolate layer has set, melt the white chocolate in double boiler. Add ½ tea spoon peppermint extract and stir to blend well. Pour the mixture on the top of semi sweet chocolate layer and spread evenly. Sprinkle crushed candy cane on white chocolate top. Let them cool and as they have hardened break into pieces before storing in air tight container in the refrigerator.