Ingredients
Scale
- 12 ounces high-quality semi-sweet or dark chocolate (chopped or chips)
- 12 ounces high-quality white chocolate (chopped or chips)
- 1 teaspoon peppermint extract (pure extract is best)
- 1/2 cup crushed candy canes or peppermint candies
- 1 tablespoon coconut oil (optional, helps make the chocolate smoother)
Instructions
- Line a large baking sheet with parchment paper or a silicone baking mat. Set it aside.
- Place the dark chocolate in a microwave-safe bowl. If using coconut oil, add half of it now. Microwave in 30-second intervals, stirring in between, until the chocolate is completely smooth.
- Pour the melted dark chocolate onto the prepared baking sheet. Use a spatula to spread it into a thin rectangle, about 1/4 inch thick.
- Place the baking sheet in the refrigerator for about 15 to 20 minutes. The chocolate should be firm but not rock hard.
- While the dark chocolate sets, melt the white chocolate in a clean microwave-safe bowl using the same 30-second interval method. Stir in the remaining coconut oil if using.
- Once the white chocolate is smooth, stir in the peppermint extract.
- Remove the dark chocolate from the fridge. Pour the white chocolate over the top and spread it gently with a clean spatula to cover the dark layer.
- Immediately sprinkle the crushed candy canes over the wet white chocolate. Lightly press them down with your hand to make sure they stick.
- Return the tray to the refrigerator and chill for at least 1 hour, or until the bark is completely solid.
- Once set, lift the parchment paper off the tray. Use your hands to break the bark into irregular pieces or use a sharp knife to cut it into squares.
- Cook Time: 1 hour 20 minutes