Festive Peppermint Bark Recipe

How to make it

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• Line an 11 x 17-inch baking sheet with foil and set aside.
• Melt bittersweet chocolate in the top of a double boiler over lightly boiling water, stirring constantly.
• Stir in ¼ teaspoon of peppermint extract (or more to taste).
• Spread chocolate evenly onto the prepared sheet, using an off-set spatula.
• Chill until set, about 1 hour.
• Melt white chocolate in the top of a double boiler over lightly boiling water, stirring constantly.
• Stir in remaining ¼ teaspoon of peppermint extract, (or more to taste) then add candy canes and stir to combine.
• Spread white chocolate mixture over chilled dark chocolate, spreading to the edge of the pan with an off-set spatula.
• Chill until set, about four hours or overnight.
• Refrigerate until just before serving, then break into pieces and serve or package as gifts.
• Will keep in fridge for 5 - 6 weeks (or more...).
• **Options**· The recipe could be changed slightly by using nuts or crushed cinnamon or butterscotch candies instead of peppermint to create different types and tastes but along with changing the topping, I would suggest a change of extract - vanilla, lemon, coconut, coffee...the possibilities and combinations are endless! Enjoy! :)