Ingredients
12 oz dark or semi-sweet chocolate chips (I used semi-sweet)
12 oz white chocolate chips
About 6-8 candy canes
1/2 teaspoon of peppermint extract
Instructions
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. Reserve about 1/4 of a cup of the larger pieces to use for topping.Prepare a cookie sheet by covering it with smooth aluminum foil, parchment or wax paper.
Melt or temper 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 freezer to firm up while you prepare the white chocolate (at least 5 minutes, up to 15 minutes - just check on it and make sure it is solid and doesn't get chocolate on you when you touch)
While the dark chocolate hardens, melt or temper the white chocolate. Once fully melted, stir in the candy cane bits, minus the 1/4 cup reserved. Stir in the peppermint extract. Let cool slightly.
Remove the tray from the freezer and spread the white chocolate in an even layer over the dark chocolate.While the white chocolate is still wet, sprinkle the remaining candy cane pieces over the entire surface evenly. Press down very slightly to ensure they stick. (If you don't press down enough the bits on top will just fall off when you break it all up in the end).
Place the tray back in the freezer to firm up for about 15-20 minutes.Once the peppermint bark bark is completely set, break into small, uneven pieces by hand. (There is no delicate way to do this, roll up your sleeves and start breaking - it will get messy but that's how it is!)
