Introduction
Nothing captures the essence of the holiday season quite like the bright red and white swirl of a candy cane. These “Festive Candy Cane Treats,” specifically Peppermint White Chocolate Bark, are a cornerstone of holiday baking traditions. Originating from simple chocolate tempering techniques, this recipe is beloved for its striking visual appeal, satisfying crunch, and refreshing burst of mint. It requires zero baking and takes less than 15 minutes of active preparation, making it the perfect last-minute gift or party platter addition.
Ingredients
- 450 grams / 16 ounces good quality white chocolate (wafers or chopped bar)
- 5 milliliters / 1 teaspoon pure peppermint extract
- 12 medium-sized candy canes, crushed (approximately 1 cup of crushed pieces)
- Optional: A pinch of sea salt (to enhance flavor)
Step-by-step Preparation
- Preparation and Crushing (5 minutes): Line a large baking sheet (about 9×13 inches / 23×33 cm) with parchment paper or a silicone baking mat. Place the candy canes in a sturdy zip-top bag and use a rolling pin or the back of a heavy spoon to crush them into small, uneven pieces. Separate about 1/4 cup of the finest powder for mixing into the chocolate, reserving the coarser pieces for topping.
- Melting the Chocolate (5-8 minutes): Melt the white chocolate using a double boiler method (a heatproof bowl set over a simmering pot of water). Alternatively, use a microwave, heating in 30-second intervals, stirring vigorously after each interval until completely smooth. **Tip:** Do not overheat the white chocolate, as this will cause it to seize and become grainy. Aim for a temperature of about 105°F (40°C).
- Flavoring and Mixing (2 minutes): Once the chocolate is fully melted and smooth, remove it from the heat. Stir in the 5 ml (1 tsp) of peppermint extract and the small portion of finely crushed candy cane powder. This incorporates the mint flavor evenly throughout the bark.
- Assembly and Setting (1.5 hours): Pour the melted chocolate mixture onto the prepared baking sheet. Use an offset spatula to spread it quickly and evenly into a thin layer, approximately 1/4 inch (6 mm) thick. Immediately sprinkle the reserved coarse candy cane pieces evenly over the top, pressing them gently into the warm chocolate.
- Chilling and Breaking: Transfer the baking sheet to the refrigerator and chill for at least 60 to 90 minutes, or until the bark is completely firm and snaps easily. Once set, break the bark into irregular pieces. **Tip:** For cleaner edges, score the bark lightly with a sharp knife before it fully hardens.
Nutritional Information
As a seasonal confection, this bark is high in sugar and saturated fat. A standard 1-ounce (28g) serving typically contains around 160-180 calories, 10g of fat, and 18g of sugar. While it offers no significant health benefits, the peppermint oil used is known to aid digestion, and the act of sharing this treat certainly boosts holiday cheer!
Storage
Store the finished candy cane bark in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 3 weeks. It is generally best kept cool to maintain its snap. Avoid storing it near strong odors, as the white chocolate can absorb them easily. This treat does not require reheating.
Conclusion
This Peppermint White Chocolate Candy Cane Bark is a stunning addition to any holiday table. Serve it alongside hot cocoa or a festive coffee blend. It makes an exceptional homemade gift when packaged in cellophane bags tied with a ribbon. For variations, try using dark chocolate as a base, or adding a second layer of melted milk chocolate for a triple-chocolate effect!