Nothing says Christmas like pumpkin spice lattes and peppermint bark. My favorite is purchased from one at merchant at the mall, but this recipe is very close second (and so much cheaper). If you love peppermint and chocolate, this is the perfect holiday item!
1 pkg semisweet chocolate chips
1 pkg candy canes
1/2 tsp peppermint extract
1 pkg white chocolate chips
Line a 11X13 pan with parchment paper. Place the candy canes in ziploc bag and crush them into small chunks. Transfer to a medium bowl. Melt the semisweet chocolate per the method of chocolate (listed below). Once melted, pour the chocolate in the prepared pan and place in the freezer for about 5 minutes. Melt the white chocolate using the same method as the semisweet chocolate. Once the chocolate is melted, add the peppermint flavoring and stir in 3/4 of the crushed peppermint. Pour the white chocolate on top of the semisweet chocolate. Top with the remaining peppermint and allow to cool. Once it is completely cool, cut or break into pieces. This makes a beautiful present.
Melting the chocolate:
Stovetop method - place a heat resistant bowl over boiling water. Please do not allow the bottom of the bowl to touch the water. Place the chocolate chips into the bowl and stir until the chocolate is melted.
Microwave method - place the chocolate in a heat resistant bowl and heat in 30 second increments. After each segment, stir. Continue until all of the chocolate is melted.
Place the mini candy canes in a zip top bag and use a rolling pin to crush them into small chunks. Transfer to a medium bowl.
In a separate medium bowl, stir the peppermint extract into the melted chocolate chips. Pour onto a parchment paper-lined baking sheet and spread evenly with a spatula. Freeze for 5 minutes.
Take the pan out of the freezer and pour the melted white chocolate over the chocolate, spreading evenly with a spatula.
Sprinkle the crushed mini candy canes over the white chocolate.
Freeze for at least 1 hour.
Remove the bark from the freezer and break into pieces.