Prep Time: 20 Minutes
Cooking Time: 30 Minutes (Freezing)
Total Time: 50 Minutes
Yield: 1 Tray of Bark
Ingredients:
| 12 oz coarsely chopped white chocolate, or white chocolate chips | 12 oz coarsely chopped dark chocolate, or chocolate chips |
| 8 peppermint candy canes | 1 tsp peppermint extract |
1. Unwrap the candy canes and place them in a food processor. Pulse on/off several times for 5 to 10 seconds each, until the candy canes have been crushed into small pieces.
2.Alternately, place the candy canes in a large zip-close bag and seal tightly. Use a rolling pin to roll/smash the candy canes until they are the size you desire.
3.Prepare a cookie sheet by covering it with smooth aluminum foil.
4. Melt or temper the dark chocolate, mix in with half of the peppermint extract.
5. Pour the chocolate onto the prepared cookie sheet and use an offset spatula or knife to spread it to an even thickness, a little more than 1/8-inch thick. The chocolate does not have to reach all sides of the sheet, as it will be broken up later anyhow.
6. Place the tray in the refrigerator or freezer to firm up while you prepare the white chocolate.
7. Melt or temper the white chocolate, mix in with half of the peppermint extract.
8. Stir in most of the candy cane bits, reserving about a quarter of the mixture to put on top.
9. Remove the tray from the refrigerator/freezer and spread the white chocolate in an even layer over the dark chocolate.
10. While the white chocolate is still wet, sprinkle the remaining candy cane pieces over the entire surface evenly. Press down very lightly to ensure they stick.
11. Place the tray back in the refrigerator to firm up for 30 minutes.
12. Once the peppermint bark is completely set, break into small, uneven pieces by hand. Serve immediately or bring to your annual Christmas cookie swap and enjoy.