Ingredients

The following ingredients have 4 Servings
  • 3 cups Ghirardelli Chocolate Chips
  • 2 teaspoons Peppermint Extract
  • 1/2 cup Crushed Peppermint Candy Canes

Instruction

  • Line a baking sheet with parchment paper; then melt your chocolate.(I melted mine in a microwave safe bowl in 30 second increments until it was smooth.)
  • Once your chocolate is melted, add peppermint extract and mix well.
  • Next, spread the chocolate mixture on top of the parchment paper until it's even in thickness. (It doesn't have to reach the edges or be perfectly even with the pan. I like my bark to be about 1/2-inch thick.)
  • Finally, add crushed candy canes to the top of the chocolate and refrigerate for at least 1 hour so that the chocolate hardens.Remove from the refrigerator; then break the bark apart with your clean hands. 
  • Keep in an airtight container in the refrigerator for 3 weeks. (You can keep also freeze the bark as long as it's sealed tightly for about 3 months or keep it at room temperature for about 2 weeks.)