12 ounces (about 2 cups) dark chocolate, chopped, or chocolate chips I use ghiardelli
12 ounces (about 2 cups) white chocolate, chopped, or white chocolate chips
8 peppermint candy canes
Double boiler or a metal or glass bowl over a pot of boiling water
Peppermint extract
Preparation:
1. place the candy canes in a large Ziploc bag and seal tightly. Use a rolling pin to roll/smash the candy canes until they are the size you desire.
2. Prepare a cookie sheet by covering it with smooth aluminum foil./or wax paper
3. Melt the dark chocolate. Pour the chocolate onto the prepared cookie sheet and use an offset spatula or knife to spread it to an even thickness, a little more than 1/8" thick. The chocolate does not have to reach all sides of the sheet, as it will be broken up later anyhow. Place the tray in the refrigerator to firm up while you prepare the white chocolate.
4. While the dark chocolate hardens, melt the white chocolate, add a few drops of peppermint extract into white chocolate.
5. Remove the tray from the refrigerator and spread the white chocolate in an even layer over the dark chocolate.
6. While the white chocolate is still wet, sprinkle the candy cane pieces over the entire surface evenly. Press down very slightly to ensure they stick. Place the tray back in the refrigerator to firm up for 30 minutes.
7. Once the peppermint bark bark is completely set, break into small, uneven pieces by hand.
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