Ingredients:

  • 12 oz. dark chocolate chips (preferably semi-sweet)
  • 12 oz. white chocolate chips
  • 1 teaspoon peppermint extract
  • 1/2 cup crushed candy canes or peppermint candies
  • 1/4 teaspoon sea salt (optional, for garnish)

Instructions:

  1. Line a 9x13 inch baking sheet with parchment paper, allowing some overhang.
  2. In a microwave-safe bowl, add the dark chocolate chips. Heat in the microwave in 30-second intervals, stirring until fully melted.
  3. Pour the melted dark chocolate onto the prepared baking sheet.
  4. Spread the melted dark chocolate into a rectangular shape, about 1/4 inch thick. Place in the fridge for about 10 minutes to set.
  5. In another microwave-safe bowl, add the white chocolate chips and repeat the melting process.
  6. Once melted, stir in the peppermint extract quickly.
  7. Pour the melted white chocolate over the dark layer and spread it evenly.
  8. Sprinkle the crushed candy canes over the top and gently press them in.
  9. Return the baking sheet to the refrigerator and let the bark set completely for at least 1 hour.
  10. Once set, use the parchment paper to lift the bark from the baking sheet and break into pieces.