Ingredients
Scale
- 12 ounces semi-sweet chocolate chips or chopped baking chocolate
- 12 ounces white chocolate chips or chopped white baking chocolate
- 1 teaspoon peppermint extract (divided)
- 1/2 cup crushed candy canes or peppermint candies
Instructions
- Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat. This prevents the chocolate from sticking.
- Place the semi-sweet chocolate in a microwave-safe bowl. Heat it in 30-second intervals, stirring in between, until the chocolate is completely smooth and melted.
- Stir 1/2 teaspoon of the peppermint extract into the melted semi-sweet chocolate.
- Pour the chocolate onto the prepared baking sheet. Use a spatula to spread it into an even 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 layer chills, melt the white chocolate in a clean microwave-safe bowl. Use the same 30-second interval method, stirring until smooth.
- Stir the remaining 1/2 teaspoon of peppermint extract into the melted white chocolate.
- Remove the baking sheet from the fridge. Pour the white chocolate over the semi-sweet layer and spread it gently with a clean spatula.
- Immediately sprinkle the crushed candy canes over the wet white chocolate. Press them down very lightly with your hands to help them stick.
- Return the sheet to the refrigerator and chill for at least 1 hour, or until the bark is completely solid.
- Once firm, lift the parchment paper off the sheet. Use your hands or a knife to break the bark into irregular pieces. Serve and enjoy!
- Cook Time: 1 hour 20 minutes