Crispy White Chocolate Peppermint Bark
Ingredients
- 3/4 lb white chocolate
- 3-4 cups Rice Crispies
- 3-4 candy canes, broken up
Instructions
- Prepare a baking sheet with wax paper and set aside. In a microwave safe bowl melt the white chocolate in small increments of time, stirring in between. Or use a double boiler or bowl placed over a simmering pot of water to melt the chocolate.
- Meanwhile measure out the Rice Crispies and set aside. Place the candy canes in a Ziploc bag and crush the candy canes and also set aside.
- When the chocolate is melted, stir into the rice Crispies until completely mixed and pour onto the prepared baking sheet. Roughly spread out then sprinkle with the crushed candy canes. Place another piece of wax paper on top and press down with your hands to compact the candy and spread it into one even layer.
- Cool completely, then remove the wax paper and break into small pieces. Store in an airtight container.
Notes
Adapted from Shutterbean
The better quality white chocolate, the better this bark will be. I use good quality white chocolate chips and it turns out delicious every time.
If you prefer more chocolate/less Rice Crispies, the original recipe has a slightly different ratio you might prefer.