Ingredients
Scale
- 8 oz bittersweet chocolate, chopped
- 8 oz white chocolate chips
- ½ tsp peppermint extract
- ¼ cup crushed candy canes
- 1 tsp coconut oil (optional)
Instructions
- Prepare the Baking Sheet: Line a baking sheet with parchment paper.
- Melt the Dark Chocolate: Use a double boiler or microwave-safe bowl to melt the bittersweet chocolate with 1/2 tsp coconut oil, stirring occasionally.
- Create the Dark Chocolate Layer: Spread the melted dark chocolate evenly onto the prepared baking sheet.
- Set and Cool: Refrigerate the dark chocolate layer for 15 minutes until firm.
- Melt the White Chocolate: Melt the white chocolate chips with 1/2 tsp coconut oil until smooth. Add the peppermint, and stir to combine.
- Pour the White Chocolate: Pour the melted white chocolate over the dark chocolate layer. It’s up to you how you’d like to spread the white chocolate – I like to drizzle it over the dark chocolate to make a nice presentation, but you can also spread it as a solid flat layer if you like.
- Add Toppings: Sprinkle crushed candy canes evenly over the top.
- Refrigerate: Chill the peppermint bark until completely set, about 1 hour.
- Break into Pieces: Once set, break the bark into bite-sized pieces (or larger) and serve or store.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Desert
- Method: No Bake
- Cuisine: Holiday Treats