Ingredients:

  • 12 oz (340g) dark chocolate chips (preferably bittersweet or semi-sweet)
  • 12 oz (340g) white chocolate chips
  • ½ cup (60g) crushed peppermint candies (plus extra for garnish)
  • ¼ teaspoon peppermint extract (optional, for a stronger mint flavor)

Instructions:

  1. Line the baking sheet with parchment paper, leaving some overhang for easy removal later.
  2. Using a microwave or double boiler, melt the dark chocolate chips until smooth. Stir frequently to prevent burning.
  3. Pour the melted dark chocolate onto the prepared baking sheet. Use an offset spatula to spread it into an even layer.
  4. Place the baking sheet in the refrigerator for about 10-15 minutes, or until the chocolate is set.
  5. Repeat the melting process with white chocolate chips until smooth.
  6. Mix in the peppermint extract for added flavor once melted.
  7. Pour the melted white chocolate over the set dark chocolate layer, smoothing it out evenly.
  8. Quickly sprinkle the crushed peppermint candies over the white chocolate before it sets.
  9. Place the baking sheet back in the refrigerator for about 15-20 minutes, until fully set.
  10. Once set, lift the bark out of the pan using the parchment paper. Cut into pieces and serve.