Ingredients:

  • 12 ounces (340g) good quality semi-sweet chocolate, finely chopped
  • 1 tsp (5ml) peppermint extract
  • 12 ounces (340g) good quality white chocolate, finely chopped
  • 1/2 tsp (2.5ml) peppermint extract
  • Pinch of sea salt (optional)
  • 1/2 cup (50g) candy canes, crushed

Instructions:

  1. Line a 9x13 inch baking sheet with parchment paper or a silicone baking mat.
  2. Melt the dark chocolate using a double boiler or in the microwave in 30-second intervals, stirring until smooth. Stir in 1 teaspoon peppermint extract.
  3. Pour the melted dark chocolate onto the prepared baking sheet and spread evenly into a thin layer.
  4. Refrigerate for 15 minutes, or until the chocolate is firm but not completely hardened.
  5. Melt the white chocolate using a double boiler or in the microwave in 30-second intervals, stirring until smooth. Stir in 1/2 teaspoon peppermint extract and a pinch of sea salt, if using.
  6. Pour the melted white chocolate over the chilled dark chocolate layer and spread evenly.
  7. Immediately sprinkle the crushed candy canes evenly over the white chocolate layer.
  8. Refrigerate for at least 30 minutes, or until the peppermint bark is completely set and firm.
  9. Once set, break the bark into irregular pieces.