White Chocolate Peppermint Bark (2 ways)

A few years ago I tried making chocolate peppermint bark and it was a huge hit! It easily fell into my regular holiday treat rotation. I love making it as a gift for others. It’s nice making something tried & true over the holidays, but I wanted to change it up a bit this year. Enter white chocolate peppermint bark.

My first attempt was a bit of a fail. It actually tasted pretty good – but it looked really weird. My second and third attempts turned out well.

If you’re looking for a quick & easy treat and can track down some vegan white chocolate chips – just melt some of those and add a bit of peppermint extract and freeze it. Bam! You’re done! If you have some more time, try one of the two recipes below.

Recipe 1 – White Chocolate Peppermint Bark (the naughty version)

1 cup of cacao butter

1/3 cup of icing sugar

a few drops of peppermint extract

4 candy canes, crushed

Melt your cacao butter on a low setting in a pot on the stove. Once it is completely melted, remove it from heat and add the icing sugar & peppermint extract and stir it. Take half of the crushed candy cane and stir it in. Line an 8×8 baking dish with parchment paper and pour the white chocolate mixture in and be sure it is evenly distributed. Pop it in the freezer and add the remaining crushed candy cane after about 10 minutes and gently press it in. Put it back in the freezer for a few hours to completely harden. Once it is solid, take it out and break it into smaller pieces. This has to be stored in the freezer until you are ready to enjoy =)

Recipe 2 – White Chocolate Peppermint Bark (the nicer version)

1 cup of cacao butter

1/4 cup of coconut butter

1/4 cup of cashew butter

2 tbsp of maple syrup

a few drops of peppermint extract

4 candy canes, crushed

Melt your cacao butter on a low setting in a pot on the stove. Once it is completely melted, add in the coconut butter and stir it in. Once this mixture is melted, add the cashew butter and stir it in and melt the entire mixture completely. Add the maple syrup and peppermint extract and half of the crushed candy canes and stir it up. Line an 8×8 baking dish with parchment paper and evenly distribute the mixture in the pan. Place it in the freezer for 10 minutes, when it is just starting to harden, add the remaining crushed candy cane and gently press it into the top. Put it back in the freezer for a few hours to completely harden. Once it is solid, take it out and break it into smaller pieces. This has to be stored in the freezer until you are ready to enjoy =)

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