Sugar Plum Fairy Bark ~ a pretty white peppermint confection bedazzled with sprinkles, because a little bling is always appropriate during the holidays.
I’m not sure what got into me, this started out as a simple concoction of white chocolate (or confectionary) infused with crushed peppermint, which would have been a perfectly respectable holiday candy, but then things turned a little bit whimsical. For some reason I couldn’t control my urge to embellish, so on went the sprinkles and fairy dust.
But hear me out ~ this makes a fun accent to a cookie collection or dessert platter ~ and I’ll wager there will be more than a few little girls (or little girls at heart) who’ll make a beeline for it.
I liked the idea so much I did it two ways, one in traditional chocolate bark form, and one in little dollops, or mendiants. Which one tickles your fancy?
I started out innocently enough with a white chocolate peppermint bark. The sweetness of the white ‘chocolate’ confection and the sharp peppermint go really well together, and is surprisingly refreshing after a meal.
But omg, the sprinkle market is exploding lately, have you noticed? There are all kinds of new colors, shapes, and new products like super sparkly dust, and tiny pearls and iridescent bead-like candies. I think there must be a little sprinkle loving corner of the brain that never really grows up. At least in my case there is.
I’m a hoarder of sprinkles and there are so many new ones out on the market that are feeding my habit. I need an outlet like this Sugar Plum Fairy Bark every now and then to let loose and use some of them!
You can package the pieces up for gifting, or plate them to set out with the rest of your holiday desserts. If you have kids or grandkids, just wave a little bit of this under their noses, they’ll follow you anywhere.
A pretty white peppermint confection bedazzled with sprinkles!
- 12 ounce bag Wilton White Candy Melts
- about 5 candy canes (or about 1/3 cup crushed peppermint)
- assorted sparkly sprinkles
- Line a baking sheet with parchment paper and set aside.
- Put the candy melts in a microwave safe bowl and cook on high for 60 seconds. Stir, and then heat again in 15 second increments, or until the candy becomes smooth and glossy when stirred. Don't over microwave or the candy can seize up. Let the heat of the bowl do the final melting as you stir.
- Reserve some of the peppermint to scatter on the top of the bark, and stir the rest into the melted candy.
- If you are making classic bark, pour out the candy onto the baking sheet and spread out to an even rectangle, somewhere around 9x12 inches, give or take. While the candy is still wet sprinkle on the sprinkles. Let harden at room temperature for a few hours, or put in the fridge to speed things up, then break or cut into pieces.
- To make the mediants, I don't add the crushed peppermint to the candy, I melt it by itself, then drop spoonfuls onto the parchment and nudge it into a round shape with my spoon. Then, while it is still wet, I top it with peppermint and sprinkles. Let harden. (Makes about 2 dozen)
You can use white chocolate in place of the candy melts, just be sure to chop it finely before melting. White chocolate can be finicky, so a double boiler might be a better melting method. See my Tips and Tricks for Melting Chocolate for more details.