Ingredients:

  • 12 ounces (340g) good-quality dark chocolate, finely chopped (at least 60% cacao)
  • 1 teaspoon (5ml) peppermint extract (optional, for extra pep)
  • 12 ounces (340g) good-quality white chocolate, finely chopped
  • 1/4 teaspoon (1.25ml) peppermint extract
  • 1/4 teaspoon (1.25ml) vegetable oil or coconut oil
  • 1 cup (about 8 standard size) candy canes, crushed into small pieces (approximately 120g)

Instructions:

  1. Line a 9x13 inch baking pan with parchment paper, ensuring it overhangs the edges for easy removal.
  2. Place candy canes in a ziplock bag. Use a rolling pin or mallet to crush them into small pieces. Set aside.
  3. Using a double boiler or a microwave (in 30-second intervals, stirring in between), melt the dark chocolate until smooth. Stir in peppermint extract (if using).
  4. Pour the melted dark chocolate into the prepared pan and spread it evenly with a spatula.
  5. Refrigerate the pan for 30 minutes to allow the dark chocolate to set.
  6. Using a clean double boiler or microwave, melt the white chocolate with the vegetable oil until smooth. Stir in peppermint extract.
  7. Carefully pour the melted white chocolate over the set dark chocolate layer and spread it evenly.
  8. Immediately sprinkle the crushed candy canes evenly over the white chocolate layer.
  9. Refrigerate for at least 1 hour, or until the bark is completely firm.
  10. Once firm, lift the bark from the pan using the parchment paper overhang. Break or cut the bark into irregular pieces.
  11. Serve the Peppermint Bark and enjoy, or store it in an airtight container in a cool place.