12 oz white chocolate pieces 6 oz semi-sweet chocolate pieces 1/2 teaspoon peppermint extract (split in half) 4-5 candy canes, crushed
12 oz white chocolate pieces
6 oz semi-sweet chocolate pieces
1/2 teaspoon peppermint extract (split in half)
4–5 candy canes, crushed
Melt milk chocolate with a double boiler.
Once chocolate is melted add 1/4 teaspoon peppermint extract.
Pour melted milk chocolate into a 9 inch pan lined with parchment paper.
Put pan in the refrigerator to cool for about 30 minutes.
Melt white chocolate using the same double boiler method as above.
Once the white chocolate is fully melted, add 1/4 teaspoon peppermint extract and mix well.
Pour white chocolate over top the milk chocolate to create a layer.
Sprinkle crushed candy canes and refrigerate for 1-2 hours.
Once the peppermint bark is completely hardened removed from the refrigerator and either break the bark apart with your hands to create a more rustic look or use a sharp knife to make clean cut squares.
Store in an air tight container in a cool room or refrigerator for up to 1 month.Mel