Peppermint Bark (Print Version)
# Ingredients:
01 -
12 ounces (339g) white chocolate, coarsely chopped and divided.
02 -
6 ounces (170g) semi-sweet or bittersweet chocolate, coarsely chopped.
03 -
1 1/2 teaspoons vegetable oil or coconut oil, divided.
04 -
1/2 teaspoon peppermint extract, divided.
05 -
2-3 regular-size candy canes (24-36g total), crushed.
# Instructions:
01 -
Line 8 or 9-inch square pan with parchment paper or foil. Set aside.
02 -
Melt 6 ounces white chocolate with 1/2 teaspoon oil in 20-second increments. Stir in 1/4 teaspoon peppermint extract. Spread in pan and chill 10-15 minutes until almost set.
03 -
Melt semi-sweet chocolate with 1/2 teaspoon oil. Add 1/4 teaspoon peppermint extract. Spread over white chocolate layer and chill 10-15 minutes.
04 -
Melt remaining white chocolate with 1/2 teaspoon oil. Spread over bark and top with crushed candy canes.
05 -
Refrigerate 1 hour until completely set. Remove from pan and break into pieces.
# Notes:
01 -
Use quality chocolate bars, not chips.
02 -
Can be stored in fridge up to 3 weeks.
03 -
Don't let layers set completely to prevent separation.