Ingredients and Weight:
- 12 ounces white chocolate chips
- 1/4 cup heavy cream
- 1/2 teaspoon peppermint extract
- 1/4 cup crushed candy canes
Preparation Time:
10 minutes
Cooking Time:
5 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Line an 8x8 inch baking pan with parchment paper.
- Combine the white chocolate chips and heavy cream in a microwave-safe bowl. Microwave on high in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
- Stir in the peppermint extract.
- Pour the melted chocolate mixture into the prepared baking pan and spread it evenly.
- Sprinkle the crushed candy canes over the chocolate.
- Refrigerate for at least 2 hours, or until firm.
- Break into pieces and serve.
Nutritional Information:
(Per serving)
- Calories: 250
- Fat: 15g
- Saturated fat: 9g
- Cholesterol: 10mg
- Sodium: 35mg
- Carbohydrates: 25g
- Fiber: 1g
- Sugar: 20g
- Protein: 3g
Dish Characteristics:
- Sweet and minty
- Creamy and crunchy
- Perfect for a holiday treat
User Comments:
- "This bark is so delicious! It's the perfect balance of sweet and minty."
- "I love the crunch of the candy canes on top."
- "This is my new favorite holiday dessert."
Special Precautions and Tips:
- If you don't have candy canes, you can use crushed peppermint candies or Andes mints.
- Be careful not to overheat the chocolate, or it will seize.
- If the chocolate is too thick, you can add a little more heavy cream.
- If the chocolate is too thin, you can add a few more white chocolate chips.
