Peppermint Bark
Ingredients
12 oz semi-sweet chocolate chips (or dark chocolate)
12 oz white chocolate chips
1 tsp peppermint extract
½ cup crushed peppermint candies or candy canes
Optional: Additional whole candy canes for decoration
Instructions
Prepare the Baking Sheet:
Line a baking sheet (approximately 11×17 inches) with parchment paper or wax paper, allowing some overhang for easy removal.
Melt the Semi-Sweet Chocolate:
In a microwave-safe bowl, melt the semi-sweet chocolate chips in 20-second intervals, stirring in between, until smooth and fully melted.
Once melted, pour the chocolate onto the prepared baking sheet and spread it into an even layer, about ¼ inch thick. Place it in the refrigerator to set, about 20–30 minutes.
Melt the White Chocolate:
In another microwave-safe bowl, melt the white chocolate chips in the same manner as the semi-sweet chocolate, stirring until smooth.
Once melted, stir in the peppermint extract for flavor.
Combine the Layers:
Remove the baking sheet from the refrigerator. Pour the melted white chocolate over the set semi-sweet chocolate layer and spread it evenly.
Immediately sprinkle the crushed peppermint candies over the top, pressing them gently into the white chocolate.
Chill and Set:
Place the baking sheet back in the refrigerator for about 30 minutes or until the bark is fully set.
Break into Pieces:
Once set, lift the bark out of the pan using the parchment overhang and break it into pieces.
Store and Serve:
Store the peppermint bark in an airtight container at room temperature or in the refrigerator for up to two weeks.
