Tool

• 8-inch baking pan

• Mixing bowls

• Offset spatula

Ingredients

Chocolate Layers

• 12 ounces semisweet chocolate bars, chopped

• 16 ounces white chocolate bars, chopped

• ½ teaspoon peppermint extract

Topping

• 7 candy canes, crushed

Direction

1. Prepare the Pan: Line an 8×8-inch baking dish with parchment or wax paper. (If you prefer thinner bark, use a large baking sheet instead.)

2. Melt the Semisweet Chocolate: Place the chopped semisweet chocolate in a medium heat‑safe bowl. Melt it using a double boiler or by microwaving at 50% power in 30‑second intervals, stirring between each, until smooth.

3. Create the First Layer: Pour the melted semisweet chocolate into the prepared pan and spread it evenly with a spatula. Chill for about 20 minutes, or until the top feels partially set and firm to the touch.

4. Melt the White Chocolate: Add the white chocolate to a separate bowl and melt it the same way. Stir in the peppermint extract, then fold in about ⅓ cup of the crushed candy canes.

5. Add the White Chocolate Layer: Pour the peppermint white chocolate over the set semisweet layer and smooth it out with an offset spatula. Sprinkle the remaining crushed candy cane evenly over the top. Refrigerate for about 1 hour, or until fully set.

6. Cut the Bark: Let the bark sit at room temperature for 30 minutes or warm your knife slightly to make cutting easier. Lift the bark out of the pan using the parchment, then cut or break it into pieces.

7. Store: Keep the peppermint bark in an airtight container at room temperature for up to 1 week, or refrigerate for up to 3 weeks.

Nutrition -

(Per Piece)

Calories: 184kcal Carbohydrates: 19g Protein: 2g Fat: 11g Saturated Fat: 7g Polyunsaturated Fat: 0.4g Monounsaturated Fat: 3g Trans Fat: 0.01g Cholesterol: 5mg Sodium: 18mg Potassium: 135mg Fiber: 1g Sugar: 16g Vitamin A: 13IU Vitamin C: 0.1mg Calcium: 46mg Iron: 1mg