Homemade peppermint bark with a dark chocolate base, a creamy peppermint white chocolate layer, and a crunchy crushed candy cane topping.
12 ounces bittersweet or semi-sweet chocolate, chopped
¼ teaspoon peppermint extract
16 ounces good-quality white chocolate, chopped
½ teaspoon peppermint extract
½ cup crushed candy canes (about 8 regular canes)
Line a 9×13-inch pan with parchment, leaving overhang on the sides for lifting.
Microwave the dark chocolate in 30-second bursts, stirring each time, until about three-quarters melted. Stir until smooth, then stir in ¼ teaspoon peppermint extract.
Spread the chocolate in an even layer. Refrigerate 15 to 20 minutes, just until set but not rock hard.
Melt the white chocolate gently in 20-second bursts, stirring often. Stir in ½ teaspoon peppermint extract.
Pour the white chocolate over the dark layer and spread quickly to the edges.
Immediately scatter the crushed candy canes over the top and press gently.
Refrigerate 1 hour until firm. Lift out and break or cut into jagged pieces.
Use chocolate bars for the smoothest melt.
Chill the first layer only until just set.
Add candy canes right away.
Store airtight away from humidity.
Find it online: https://recipeshots.com/peppermint-bark-recipe/