Peppermint bark is one of those foods we wait all year to stuff in our faces. Lucky for us, it’s super easy to make! Whip up a quick batch and let everyone know you’ll be bringing the dessert to this year’s holiday party.
12 ounces dark chocolate
12 ounces white chocolate
1 ¼ teaspoons peppermint extract
5 candy canes
Makes 20 pieces
LINE a baking sheet with aluminum foil.
WRAP all 5 candy canes in wax paper and crush into small pieces. Set aside.
HEAT the dark chocolate, gradually over low heat, stirring frequently so that it does not burn. Continue until almost completely melted, then remove from heat and stir until smooth.
POUR the dark chocolate, immediately and evenly, onto the foil lined baking sheet. Set aside.
HEAT the white chocolate, gradually over low heat, stirring frequently so that it does not burn. Continue until almost completely melted, then remove from heat and stir in peppermint extract. Stir until smooth.
POUR the white chocolate, immediately and evenly, on top of the dark chocolate. Quickly sprinkle with crushed candy canes and gently press into white chocolate.
CHILL in the refrigerator for at least one hour, until completely hardened. Then, break into two-bite pieces. Serve.
