White Chocolate Candy Cane Bark

Pepermint and candy canes pair perfectly with sweet white chocolate.

2 lbs white chocolate, chopped into ½” pieces
12 large candy canes
½ tsp. peppermint oil

Line an 11x17” baking sheet with parchment, and set aside.

In the top of a double boiler, melt white chocolate, stirring constantly.

With a chef's knife or meat tenderizer, cut or pound candy canes into ¼” pieces.

Stir pieces of candy canes and peppermint oil into the melted chocolate. Remove from heat, and pour the mixture onto the prepared baking sheet; spread evenly.

Chill until firm, 25-30 minutes. Break into pieces, and serve.

Store in an airtight container in the refrigerator for up to one week.

Makes 2¼ lbs or one 11x17” sheet.

Cook's Note: If you don't have a double boiler, use a metal bowl set over a pot of simmering water.