2cups(12 oz or 340 g) dark chocolate, semisweet works too
2cups(12 oz or 340 g) white chocolate
½teaspoonpeppermint extract
¼cupcrushed candy canes,, about 12 minute candy canes
Instructions
Line a quarter sheet pan with parchment paper or wax paper. Set aside.
Place dark chocolate in a microwave safe bowl. Melt chocolate on 50% power level for 2 minutes, stopping to stir every 20 seconds until melted. Stir in the peppermint extract, then transfer the melted chocolate to prepared pan. Use an offset spatula to spread the chocolate evenly.
Place in the refrigerator to chill for 20 minutes.
Place white chocolate a microwave safe bowl. Melt chocolate on 50% power level for 2 minutes, stopping to stir every 20 seconds until melted.
Take the dark chocolate out of the refrigerator and pour white chocolate on top. Spread evenly and immediately sprinkle crushed candy canes on top. Chill bark for 30 minutes.
Remove peppermint bark from the refrigerator and let it come to room temperature before breaking the bark into pieces either using your hands or a sharp knife. Enjoy!
Notes
Chocolate: Use good quality chocolate (it melts more evenly). I prefer Ghirardelli, Guittard or Baker's Chocolate.Store peppermint bark in an airtight container at room temperature for 2 weeks or in the refrigerator for 3 weeks.