Watch Recipe Video Here!
Watch Recipe Video HERE.
Store in an airtight container at room temperature for up to 2 weeks or longer if placed in fridge.
Great gifts for friends, family, teachers, coaches, you name it! Place the bark pieces in a festive holiday tin, or in a glass jar with a cute lid and ribbon. Delicious!Print
2–3 good-quality semisweet chocolate bars, chopped into 1/2-inch pieces
1 1/2 teaspoons peppermint oil or extract, we love Young Living essential oils
2–3 good-quality white chocolate bards, chopped into 1/2-inch pieces
3 candy canes or 12 round hard peppermint candies, crushed
Line a 9-by-13-inch baking dish with aluminum foil, shiny-side up; so chocolate doesn’t stick. Heat 3 inches of water in a saucepan over low heat until steaming.
Put all the semisweet chocolate in a heatproof bowl. Set the bowl over the saucepan of steaming water (do not let the bowl touch the water) and let sit for 1-2 minutes. Once chocolate starts to melt, gently stir until chocolate is all melted. It may take up to 10 minutes to melt the chocolate.
Use a towel to set bowl aside on counter ~ make sure not to burn yourself on hot bowl. Stir ¾ teaspoon peppermint extract into the chocolate, then quickly pour into the prepared baking dish and spread in an even layer. Gently tap the dish against the counter to remove any air bubbles. Place in refrigerator until almost set, about 10 minutes.
Meanwhile, put all the white chocolate in a large heatproof bowl and repeat the melting process over the steaming water; dry off the bottom of the bowl. Stir in the remaining ¾ teaspoon peppermint extract.
Pour over the semisweet chocolate and spread in an even layer. Sprinkle immediately with the crushed candy canes, gently pressing them into the white chocolate. Set in refrigerator until firm, about 20-30 minutes. Lift the bark out of the pan using the foil and break it into pieces.
- Prep Time: 5
- Cook Time: 45