- Prep time
- 10 minutes, plus 40 minutes cooling PT10M
- Cook time
- 20 minutes PT20M
- 10–12 servings
Made with three kinds of chocolate and the perfect pop of peppermint, this beautiful bark is sure to become a holiday favorite!
- 9 ounces dark chocolate chips
- 9 ounces semi-sweet chocolate chips
- ¾ teaspoon peppermint extract, divided
- 18 ounces white chocolate chips
- 1 cup candy canes or peppermint candy, crushed
Line a low-sided baking sheet with parchment paper or a silicone baking mat.
Melt dark chocolate chips over a double boiler on low heat. When completely melted, remove the bowl from the pot and add half of the semi-sweet chips. Stir until melted, then add the remaining semi-sweet chocolate chips and stir until melted. If needed, place bowl back over steam briefly to help melt the chips.
Fold in ½ teaspoon peppermint extract then pour chocolate onto lined baking sheet. Spread to a thickness of about ¼ inch, making a rectange about 9x12 inches. Let cool until set.
Melt white chocolate over the double boiler and fold in ¼ teaspoon peppermint extract. Pour over the set chocolate, spreading it into an even layer all the way to the edges. While white chocolate is still warm, sprinkle the crushed candy canes over the top and gently press into the surface. Let cool to room temperature.
Once bark is completely set, break or cut into pieces.