Ingredients
Scale
- 12 ounces of high-quality white chocolate, chopped
- 8 ounces of high-quality semi-sweet chocolate, chopped
- 1/2 teaspoon peppermint extract
- 1/2 cup crushed peppermint candies or candy canes
Instructions
- Prepare Your Pan
Line a baking sheet or jelly roll pan with parchment paper or a silicone baking mat to ensure easy removal of the bark. - Melt the Semi-Sweet Chocolate
Using a double boiler or microwave-safe bowl, gently melt the semi-sweet chocolate. Stir until smooth and creamy. Spread the melted chocolate evenly over the lined baking sheet. Refrigerate for 15-20 minutes until firm. - Melt the White Chocolate
In another double boiler or microwave-safe bowl, melt the white chocolate carefully to avoid scorching. Stir in the peppermint extract until fully combined. - Layer the White Chocolate
Pour the melted white chocolate over the firm semi-sweet chocolate layer. Use an offset spatula or rubber spatula to spread it evenly. - Add the Peppermint Crunch
Sprinkle the crushed peppermint candies or candy canes evenly over the white chocolate. Press them gently to ensure they adhere. - Set the Bark
Refrigerate the bark for 30-40 minutes, or until completely set. - Break into Pieces
Once firm, use a sharp knife or your hands to break the bark into desired pieces.
Notes
Prep Time: 20 minutes | Chill Time: 40 minutes | Total Time: 1 hour
Servings: Approximately 20 pieces
