12ounceshigh quality white chocolatebroken into pieces
12ounceshigh quality dark chocolatebroken into pieces
1/4teaspoonpeppermint extractmore if you prefer a strong peppermint flavor
3regular size candy canescrushed
Line a 9x12 pan with aluminum foil or parchment paper. Smooth out any wrinkles and set aside.
Melt the dark chocolate (use the method you prefer, either double boiler, or microwave.) In microwave, cook 30 seconds in a heat-proof bowl, stir and repeat until you have a smooth consistency. Stirring occasionally, until completely smooth.
Mix in peppermint extract, then spread the melted chocolate in an even layer in the prepared pan. Place the pan in the refrigerator while you prepare the white chocolate.
Place the white chocolate in a medium heatproof bowl and follow instructions for melting as above.
While it's still slightly soft, remove the pan from the refrigerator and spread the melted white chocolate in an even layer on top of the dark chocolate layer. Immediately sprinkle the crushed candy canes on top of the melted white chocolate and gently press into the chocolate to make it stick. Refrigerate until complete hard and set, at least 30 minutes. Store the bark in an airtight container in the refrigerator for up to 1 month.
It's best to use high quality chocolate in this recipe.Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!