Ingredients

The following ingredients have 4 Servings
  • 8 oz quality dark chocolate bars*, chopped into small pieces ((226g))
  • 8 oz quality white chocolate bars,* chopped into small pieces ((226g))
  • 1 teaspoon shortening (like Crisco)
  • ¼ teaspoon peppermint extract ( not “mint” extract)
  • ⅓ cup crushed candy cane pieces (divided (76g))

Instruction

  • Line an 8×8" baking pan with wax paper. Set aside.
  • Place chopped dark chocolate in a microwave safe bowl. Heat for 30 seconds. Remove from microwave and stir very well. Return to microwave and heat for 15-second intervals (stirring well between each) until chocolate is completely melted.
  • Spread melted dark chocolate evenly into the bottom of your prepared baking pan. Set aside (do not refrigerate) and prepare your white chocolate layer.
  • Place your chopped white chocolate in a microwave safe bowl. Heat for 30 seconds. Remove from microwave and stir well. Return to microwave and heat for 15-second intervals (stirring well between each) until white chocolate is completely melted.
  • Once white chocolate is melted, place teaspoon of shortening in a small microwave-safe dish and heat until melted (this will only take several seconds). Add peppermint extract and stir well.
  • Add peppermint/shortening mixture to white chocolate and stir well. Add 1/4 cup of crushed candy canes to the white chocolate and gently fold in until evenly distributed.
  • Spread white chocolate evenly (and gently, in case chocolate has not completely set) over dark chocolate layer.
  • Immediately sprinkle white chocolate layer with remaining candy cane pieces.
  • Allow peppermint bark to harden completely at room temperature before cutting/breaking into pieces and enjoying. This will take several hours at room temperature. I do not recommend refrigerating.