A Southern Grace: Swirled White Chocolate Peppermint Bark

Swirled White Chocolate Peppermint Bark


Makes anywhere from 12-24 pieces

  • 1/2 cup semisweet or dark chocolate chips or 4 ounces baking chocolate
  • 1 (12-ounce) bag white chocolate chips or 12 ounces almond bark
  • 1/2 teaspoon Nielsen-Massey Pure Peppermint Extract
  • Peppermint candies, crushed
First, put the chocolate and white chocolate in small microwave safe bowls.
Line a baking sheet or tray with parchment paper, wax paper, or a silicone mat.
Microwave the chocolate for 30 seconds on high. Remove and stir.
Microwave the white chocolate for 1 minute on high. Remove and stir.
If the chocolate is not completely melted and smooth, put it back in the microwave for 10-second increments until it is. Do the same for the white chocolate, except use 15-second increments.
Add the peppermint extract to the white chocolate and stir to mix, then pour the white chocolate out onto the lined baking sheet. Spread it out into a rectangle shape, approximately 7x10 or 8x11 inches.
Once the white chocolate is smooth, pour the chocolate layer on top, drizzling it in stripes. Then take a paring knife or similar and drag it through the surface to make swirls.
Sprinkle on the crushed peppermint candy pieces quickly so they can set it.
Let the bark harden before breaking or cutting into pieces using a warm knife.
Store the bark in the refrigerator until ready to eat.

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