Peppermint Bark
Ingredients:
- 6 oz white chocolate, coarsely chopped
- 6 oz semi-sweet chocolate, coarsely chopped
- 1 ½ tsps. vegetable oil, divided ½ tsp x 3
- ½ tsp peppermint extract, divided ¼ x 2
- 8 small candy canes crushed (place unwrapped candy canes in ziplock baggie and bang with side of meat mallet or rolling pin until crushed)
Directions:
Line an 8-inch square baking pan with parchment paper, leaving enough hanging over sides to remove from pan.
Bottom layer—place 6oz white chocolate in microwaveable bowl or glass measuring cup, add ½ tsp of oil and microwave in 30-second increments (x3), stirring after each increment. Once melted, stir in ¼ tsp peppermint extract. Pour melted chocolate into pan and spread evenly. Place in refrigerator for 15 minutes.
Middle layer—place 6oz semi-sweet chocolate in microwaveable bowl or glass measuring cup, add ½ tsp of oil and microwave in 30-second increments (x3), stirring after each increment. Once melted, stir in ¼ tsp peppermint extract. Pour melted chocolate into pan and spread evenly over first layer. Place in refrigerator for 15 minutes.
Top layer—place 6oz white chocolate in microwaveable bowl or glass measuring cup, add ½ tsp of oil and microwave in 30-second increments (x3), stirring after each increment. Pour melted chocolate into pan and spread evenly over middle layer. Sprinkle evenly with crushed candy canes.
Place in refrigerator for an hour, then remove parchment and break or cut into pieces as large or as small as you’d like. Cover and store in refrigerator for up to 3 weeks. Enjoy!