Ingredients

The following ingredients have 16 Servings
  • 12 ounces dark chocolate or semisweet chocolate (chopped)
  • 16 ounces white chocolate (chopped)
  • 1 teaspoon peppermint extract
  • 6-7 candy canes (crushed)

Instruction

  • Line a baking sheet with parchment paper.
  • In a medium microwave-safe bowl, melt the dark or semisweet chocolate at 50% power for 1 minute. Stir, then continue to heat in 20 second increments, stirring between each interval until melted.
  • Spread the dark chocolate in a large rectangle on the parchment paper, then let it begin to set slightly while you melt the white chocolate.
  • Melt the white chocolate in the same way as the dark chocolate, by microwaving at 50% power for 1 minute, then stirring and continuing to melt with short 20 second bursts of heat in the microwave, stirring between each burst until melted.
  • When the white chocolate is melted, stir in the peppermint extract and 1/2 of the crushed candy canes.
  • Drizzle the white chocolate over the partially set dark chocolate, gently nudging it around to cover the surface (or swirl, for a marbled effect). Immediately sprinkle with the remaining crushed candy canes.
  • Let the peppermint bark set at room temperature for 30-90 minutes until hard, then cut apart with a sharp knife or break apart with your hands inside plastic gloves or a ziploc bag so you don't leave fingerprints on the peppermint bark.
  • Store at room temperature for up to 2 weeks.