White Chocolate Peppermint Bark 1 pound white milk chocolate candy, coarsely chopped 1 tbsp butter 1 tbsp canola oil 1 cup chopped peppermint candies or candy canes Line a backing sheet with parchment or waxed paper. In a microwave, melt candy coating; stir until smooth. Stir in butter and oil until blended. Stir in candies. Spread to desired thickness on prepared pan. Refrigerate until firm. Break into pieces. Store in an airtight container in the refrigerator.
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