This is one of the easiest recipes you’ll ever make. And, pretty darn tasty too. 
I always love making Christmas candies, because then I feel the need to turn on the Christmas music and boogie away. I even created a Christmas list on youtube that I’ve been adding to constantly.
If you have any suggestions for songs, just let me know! I know I have a couple of repeats, but I think they’re still worth listening to. 
Peppermint Bark
Will need double broiler
Ingredients:
24 oz bittersweet or semisweet chocolate (about 2 bags of chips)
24 oz white chocolate (about 2 bags of chips)
8 candy canes, processed into pieces (or smashed)
1ΒΌ tsp peppermint extract
Directions:
1.) Your first task will be to crumble the candy canes. You can do this by either putting them in sealed plastic bag and smashing them with a rolling pin, or by putting them into a food processor. You want a good mix of large and small pieces. Be careful if you’re using the bag method, because the sharp pieces of candy cane can pierce the bag and allow your crumbs to fall out.
2.) Get a large jelly roll or cookie sheet pan (11X17) and cover with tinfoil or parchment paper. I prefer parchment paper as it leaves less of mess for me.
3.) Heat the water in your double broiler, making sure that no water touches the bottom of your other pan. Melt semi-sweet chocolate, stirring constantly so you don’t burn it. Once fully melted, pour into lined cookie sheet and spread out evenly.
4.) You can either wait until partially cool, or you can freeze it. Freezing it will speed up your time, but it may cause your peppermint bark to weep (condensation) which can affect the look of you bark.
5.) When it’s slightly cooled (cool to the touch, but still melty), go ahead and melt your white chocolate. Pay more attention to the white chocolate, because it burns a lot easier. Once it’s melted, add peppermint extract. Stir until smooth again. The extract will cause the chocolate to seize, but you can simply stir it out.
6.) Add 1/4 of the candy cane crumbles into the white chocolate mixture. Stir until blended, and then pour over the other chocolate in the cookie sheet and spread as evenly as possible.
7.) Swirl your chocolates together with a butter knife, 
so it looks like this:
8.) Sprinkle remaining candy cane pieces evenly over the swirled chocolate, and press down lightly to embed them in the chocolate. (If you don’t do this, they’ll most likely fall out when you’re breaking the bark into pieces. )
9.) Allow to sit until hardened and cooled, or place in fridge/freezer to do so. Once hard, break into pieces and store in an airtight container.
Then enjoy!!!
YUM!!!
Baker: Tessa
Source: Home
