Ingredients

The following ingredients have 4 Servings
  • 5 - 6 6-inch candy canes
  • 2 4-oz. dark chocolate baking bars
  • 2 4-oz. white chocolate baking bars
  • 2 teaspoons vegetable oil (divided)
  • 1/2 teaspoon peppermint extract (divided)

Instruction

  • Unwrap the candy canes and place in a ziplock bag. Use a rolling pin to coarsely crush the candy canes, using light taps. You want some larger pieces, so be careful not to over do it!
  • Place a fine mesh strainer over a bowl and empty in the crushed candy. Sift to remove the "dust" or powder, reserving both the powder and the crushed candy. Set aside for now.
  • Coarsely chop the dark chocolate and the white chocolate and place each in separate medium-size bowls. Add 1 teaspoon of the vegetable oil to each bowl.
  • Starting with the dark chocolate, melt the chocolate in the microwave in 30 second intervals at 50% power. Stir well after each 30 seconds. When fully melted, add 1/4 teaspoon peppermint extract and stir well.
  • Pour the melted dark chocolate onto a parchment or wax paper lined cookie sheet. Smooth the layer with an offset spatula, then place in the refrigerator for 30 minutes, or until the chocolate has set.
  • After 30 minutes, repeat the same melting process with the white chocolate. When full melted, stir in the reserved candy can dust and the remaining 1/4 teaspoon peppermint extract.
  • Carefully pour the melted white chocolate over the dark chocolate layer and smooth with an offset spatula. Sprinkle the crushed candy canes evenly over the top, then refrigerate until fully set.
  • To serve, break or cut the peppermint bark into pieces. Store in the refrigerator for up to a week.