Ingredients for Easy Peppermint Bark
- 12 ounces white chocolate chips
- Puffed Rice Cereal
- 10-12 candy canes (about 6 ounces), unwrapped
- Chocolate Chips
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How to Make Easy Peppermint Bark
- Crush candy canes: Place unwrapped candy canes in a thick zip-top freezer bag. Crush using a rolling pin or heavy spoon until you have a mix of coarse pieces and fine dust. (No need to sift!)
- Prepare baking pan: Line a 9x13 inch baking dish with foil and spray with nonstick cooking spray.
- Melt white chocolate: Place white chocolate chips in a heatproof bowl set over a pot of simmering water (make sure the bowl doesn't touch the water). Stir occasionally until completely melted and smooth.
- Combine chocolate and cereal: Remove the bowl from heat and stir in the Rice Krispies cereal until evenly coated.
- Spread mixture: Pour the chocolate mixture into the prepared pan and spread evenly to your desired thickness.
- Add crushed candy canes: Sprinkle the crushed candy canes over the chocolate mixture and gently press them in to adhere. (Use waxed paper or the back of a spoon to avoid sticking.)
- Optional: Melt & drizzle peppermint chips: If using, melt the peppermint chocolate chips in a separate bowl using the double boiler method. Drizzle over the top of the bark.
- Chill: Refrigerate for at least 20-30 minutes, or until firm. (Note: Leaving it longer may soften the bark.)
- Break & serve: Peel off the foil and break the peppermint bark into pieces. Store in an airtight container for up to one week.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
452g
Fat
185g
Carbs
42g
