Homemade peppermint bark, white and dark chocolate with crushed candy canes, Christmas treat or gift idea
Double Chocolate Peppermint Bark
Ingredients:
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12 oz. semisweet chocolate bar, finely chopped
12 oz. white chocolate bar, finely chopped
1/4 to 1/2 tsp. peppermint extract, more or less to taste
3 large candy canes, crushed
Directions:
Line a large cookie sheet with aluminum foil.
Unwrap candy canes and add to a Ziploc bag. Smash with a rolling pin to crush them up.
Finely chop chocolate bars. Melt each type of chocolate in separate microwave-safe bowls. Use 15- to 20-second intervals for the white chocolate and 25- to 30-second intervals for the semisweet, stirring between each interval.
Once the chocolate is almost completely melted, remove it from the heat and stir vigorously until smooth.
Stir peppermint extract into each bowl of chocolate. Taste and add a bit more if needed.
Pour the melted semisweet chocolate onto prepared baking sheet and spread into an even layer.
Pour the melted white chocolate on top and spread it gently over the semisweet. Use a butter knife or toothpick to create swirls, if desired.
Sprinkle crushed candy canes on top. Let set up at room temperature until completely hardened.
