Ingredients:

  • 12 oz (340g) 70% Cocoa Dark Chocolate Chips
  • 1 pinch (1g) Fine Sea Salt
  • 12 oz (340g) High-quality White Chocolate Chips
  • 1/2 tsp (2.5ml) Pure Peppermint Extract
  • 1/2 tsp (2.5ml) Vanilla Extract
  • 1/2 cup (60g) Crushed Candy Canes or Peppermint Discs

Instructions:

  1. Melt the dark chocolate chips and sea salt using a double boiler over low heat, stirring constantly until the mixture is glossy and smooth.
  2. Pour the dark chocolate onto a parchment-lined baking sheet and use an offset spatula to spread it into an even layer, roughly 1/4 inch thick.
  3. Place the sheet in the refrigerator for 15–20 minutes until the surface is tacky but firm.
  4. Gently melt the white chocolate chips until smooth, then stir in the peppermint and vanilla extracts.
  5. Carefully pour the white chocolate over the chilled dark layer, spreading it gently to the edges to ensure an even thickness.
  6. Immediately sprinkle the crushed peppermint candies across the wet white chocolate, pressing them lightly into the surface.
  7. Transfer the tray to the refrigerator for at least 2 hours until the bark is completely rigid.