Candy Cane And Chocolate Peppermint Bark is a holiday must-have! Layers of dark and white chocolate are topped with crushed candy canes for this festive treat.
- 3⅔ cups chopped bittersweet chocolate (16 oz/450 g)
- ⅛ teaspoon plus ⅛ teaspoon peppermint oil
- 3⅔ cups chopped good quality white chocolate (16 oz/450 g)
- 12 candy canes (about 6 oz/170 g), crushed
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Line a baking sheet with parchment paper and set aside.
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Place the bittersweet chocolate and ⅛ teaspoon peppermint oil in a double boiler over simmering water (or microwave 20 seconds at a time in a microwave-safe bowl), stirring frequently, until melted.
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Pour onto the prepared baking sheet and, using an offset spatula, spread into a 9x12-inch (23x30½-cm) rectangle.
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Place the chocolate in the refrigerator to lightly set for 15 minutes while you prepare the white chocolate layer.
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Melt the white chocolate and the remaining ⅛ teaspoon peppermint oil in a double boiler over simmering water (or microwave 20 seconds at a time in a microwave-safe bowl), stirring frequently, until melted.
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Let the white chocolate cool for about 5 minutes, then pour over the bittersweet chocolate.
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Very gently spread the white chocolate over the bittersweet chocolate, taking care to keep the layers from swirling together.
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Sprinkle the crushed candy canes evenly over the surface and, very gently, press the candy into the white chocolate to make sure it will stick.
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Let cool for at least 6 hours or overnight until set and hard, then break into pieces. Store in an airtight container at room temperature for up to 3 weeks.