This easy white chocolate Christmas crack is as easy as melting some chocolate, and topping it with your favourite candies. If you love all the desserts that the holiday season brings, but are not much of a baker, this is a quick and easy recipe that makes the perfect gift!
I love everything that the holiday season brings. When I say everything, I am mainly talking about the delicious food and desserts. While I am very comfortable cooking in the kitchen, I have quickly realized that baking takes just a liiiiiittle more effort for me.
If you were reading this like, yes girl that's me, then this white chocolate peppermint Christmas crack is going to be a new favourite.
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Ingredients
- White chocolate
- Unsalted butter
- Peppermint extract
- M&M candies
- Crushed candy canes
A full list of ingredients with measurements is located on the recipe card, below.
Instructions
START WITH...
Collecting your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Chop the chocolate - If you are using bars of white chocolate, you can either break it off into sections, or chop it roughly with a knife so it melts faster. You will want to chop the M&M candies as well.
Make a double-boiler setup over medium low heat. This means, bring half a pot of water to a simmer in a sauce pan, and place a bowl with the chocolate and butter on top. Allow the chocolate to melt slowly.
Spray a foil-lined baking sheet with non-stick cooking spray. Once the chocolate is melted smooth, add the peppermint extract, and stir. Pour the chocolate onto the baking sheet and spread into an even layer.
Top the chocolate with M&M candies and crushed peppermint candies. Transfer to the freezer for 30 minutes to let the chocolate set.
Once the chocolate has hardened, remove from the freezer and break into rough-sized pieces.
EXPERT TIP
Always keep an eye on white chocolate! White chocolate can be finicky to melt. I recommend adding the butter while melting it, and stirring consistently.
If you do not have a double boiler, you can also melt the chocolate in the microwave in 30 second increments. After each 30 seconds, stir the chocolate.
Substitutions
- White chocolate: Feel free to use milk, or dark chocolate if you prefer.
- Butter: You can also use coconut oil.
Variations
- The toppings are endless for this Christmas crack! Try it out with your favourite candies.
Equipment
This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.
- Sauce pans
- Mixing bowl
- Sheet tray
Storage
The white chocolate bark will keep in an airtight container for 2-3 weeks. If you choose to leave it at room temperature, it should keep for 5-7 days.
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White Chocolate Peppermint Christmas Crack
Equipment
Ingredients
- 12 oz White chocolate - roughly chopped
- 2 tablespoon Unsalted butter
- 2 teaspoon Peppermint extract
- ¼ cup Crushed candy canes
- 1 cup M&M candies - roughly chopped
Instructions
- Melt the chocolate: Make a double-boiler setup over medium low heat. This means, bring half a pot of water to a simmer in a sauce pan, and place a bowl with the chocolate and butter on top. Allow the chocolate to melt slowly.
- Prepare the sheet tray: Spray a foil-lined baking sheet with non-stick cooking spray. Once the chocolate is melted smooth, add the peppermint extract, and stir. Pour the chocolate onto the baking sheet and spread into an even layer.
- Add the toppings: Top the chocolate with M&M candies and crushed peppermint candies. Transfer to the freezer for 30 minutes to let the chocolate set.
- Break apart: Once the chocolate has hardened, remove from the freezer and break into rough-sized pieces.
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