Infused White Chocolate Peppermint Bark
If you give someone a LEVO. . . they’ll want to make infused butter. And if they have infused butter, they’ll want to make a tasty edible to snack on. This much we all know to be true.
Sometimes making edibles can pose a challenge. Maybe you just don’t have the time to bake, or perhaps you’ve got many loved ones crashing at your apartment for the holidays.
Whatever your challenge may be, take heart in knowing we took all the hard work out of edibles for you. That’s why we’re proud to present a recipe for Infused White Chocolate Peppermint Bark. This delicious concoction requires only a handful of ingredients and a few moments of your time. The end result? An edible which might be...dare we admit it...too delicious to share.
- (1) 10 oz bag white chocolate melting morsels (We used Ghirardelli)
- 5 oz dark chocolate melting morsels
- ½ tsp Peppermint oil
- 3 tbsp LEVO infused butter*
*Use as much or as little infused butter as you like depending on desired potency. We like to minimize taste so we use very strong infused butter (about 3-4 tablespoons) then add regular butter to balance it out.
- 1 cup reduced sugar cranberries
- 3 candy canes, as desired
- ½ cup crushed Oreos
- double boiler (or pan and glass bowl)
***DO NOT USE CHOCOLATE CHIPS. Chocolate chips don’t contain enough cocoa butter in them to temper, so attempting to use chips will give your chocolate a streaky appearance and less stability.
Place Oreos inside a large ziplock bag. Seal it and crush Oreos with a large object like a rolling pin until you have nice chunks. Place Oreos in a glass bowl.
Melt LEVO infused butter in a pan on low heat. Pour butter over Oreos and stir with a fork. You can also add extra peppermint oil here (a few drops) if you’re feeling extra festive. Set aside.
Roughly chop or break apart candy canes and set aside.
Line a square brownie pan with a slipmat or parchment paper.
Set up your double boiler. If you don’t have one, fill a pan on the stovetop with water and heat to a gentle simmer (there should be no bubbles, only a very light wisp of steam). Insert a glass bowl into the pan—the glass bowl should be a bit larger so it stays without sinking or touching the water. Add dark chocolate and stir as it melts, keeping heat on low, until chocolate is smooth.
Alternatively you can try doing this in the microwave if you really need to. It’s just a little risky because there’s always a slight chance you may burn your chocolate. Microwave your dark chocolate in a glass bowl for 15 second increments until melted.
Pour dark chocolate into your lined brownie pan. Place the sheet into the fridge for 5-8 minutes to give it time to set up.
In the meantime melt white chocolate, adding peppermint oil when it’s smooth. White chocolate can seize up very quickly so keep an eye on it. If it does begin to seize adding a little fat—like a cube of butter—should do the trick. Let it cool briefly.
Pour white chocolate over the dark chocolate layer. Shake the pan to keep the layers even and tap the pan against the counter to eliminate bubbles. Sprinkle in peppermint candies, cranberries, and Oreos.
Place your pan back into the fridge to let cool for at least 30 minutes. When ready to serve, remove chocolate from parchment by carefully peeling it away. Cut bark into slabs with a knife and enjoy!
Store your treasure in an airtight container in the fridge and share with your closest BFFs.