Peppermint Bark

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Ingredients

• Milk or dark chocolate
• peppermints or candy canes, crushed
• white chocolate
• 1/4-3/4 tsp peppermint extract

Details

Adapted from jacksonandperkins.com

Preparation

Step 1

1. Melt as much milk or dark chocolate as you wish. Consider the amount of bark you hope for. I tend to make less, as we eat as much as I make. The quality of chocolate makes a difference, but not a huge one. Chocolate chips, bark, or the bars in the baking section all work equally well. I melt in the microwave. Do it in short bursts, remembering that the microwave is fast.
2. Spread about 1/8 inch thick on a sheet of waxed paper. I like to put the waxed paper on a rimmed baking sheet for ease. I don't necessarily make a full baking sheet of bark though!
3. Allow to harden (the fridge will speed this up)
4. Crush peppermints or candy canes. I use the rolling pin and plastic bag method, but they say a food processor works too.
5. When first layer is hard, begin melting white chocolate.
6. When melted add 1/4-3/4 teaspoon peppermint extract. This is a key item! For those of you who don't care of white chocolate, let me assure you, all you'll taste is the dark and the peppermint.
7. Spread as evenly as you can over the dark chocolate. Try to make some ridges.
8. Sprinkle crushed peppermint and gently press it in. The pressing part is so it doesn't all fall out.
9. When the bark is cool, break into pieces.
10. This will keep very well, for a long time, in fridge or freezer. (let me know if you try it!)