makes roughly 1 sheet-pan of bark
12 ounces Bittersweet chocolate, melted
8 ounces White chocolate, melted
Candy canes, crushed (at least 6)
⅛ – ¼ teaspoon Peppermint extract (optional)
Melt both chocolates separately in a double boiler (or in the microwave).
If you’d like to make the bark extra pepperminty, add about ⅛ – ¼ teaspoon peppermint extract to the melted bittersweet chocolate and combine.
Pour the melted bittersweet chocolate into a rimmed cookie sheet lined with an Exopat or parchment paper. Next, pour the melted white chocolate on top of the bittersweet and swirl both together using a fork or toothpick. Crush as many candy canes as you’d like and add the pieces to the top of the bark. Let the chocolate cool at room temperature for about 10 minutes then place in the fridge until hard. Break apart, serve, and enjoy this easy, delicious winter treat!