Peppermint Bark

I have been craving peppermint bark lately. Now that it is in the stores and peppermint bark flavored things are popping up in the stores, I can't stop craving it. Since October is now over and that mornings are chilly, I feel like I can start my winter holiday baking. First up is of course homemade peppermint bark.

I am not sure why I put the white chocolate on the bottom since traditionally it is on the top, but besides looks it still tastes absolutely amazing and satisfied my craving.

When making the bark, I put the white chocolate layer into the freezer to set it up quickly and because of that, I had to work quickly once I added the the second chocolate layer and it hit the cold chocolate I did not have much time to spread it and add the candy cane pieces. Next time I will they the refrigerator, even though it will take longer to set up and see if it give me a bit more time to spread the next layer and peppermint pieces. I used dark chocolate for this, since that is what I prefer, but milk chocolate would work as well.

Peppermint Bark

Ingredients:

• 16 ounces dark chocolate, finely chopped
• 16 ounces white chocolate, finely chopped
• 4 teaspoons canola oil, divided
• 1 teaspoon peppermint extract, divided
• 6 ounces candy canes, unwrapped and crushed

Directions:

1. Line a baking sheets with a silpat or parchment paper and set aside.
2. Place the dark chocolate and 2 teaspoons canola oil into a medium heatproof bowl and set it over a small saucepan with water barley at a simmer, over low heat. Make sure the water does not reach the bottom of the bowl. Stir the chocolate occasionally until completely melted and smooth. Stir in 1/2 teaspoon peppermint extract. Alternatively you can microwave the chocolate at 50% power in, in an even layer, onto the prepared baking sheet into approximately a 9x13 inch rectangle. Place the baking sheet into the refrigerator until the chocolate is set and hard.
3. Place the white chocolate and 2 teaspoons canola oil into a clean medium heatproof bowl and set it over a small saucepan with water barley at a simmer, over low heat. Make sure the water does not reach the bottom of the bowl. Stir the chocolate occasionally until completely melted and smooth. Stir in 1/2 teaspoon peppermint extract. Alternatively you can microwave the chocolate at 50% power in 30 second increments, stirring well after each increment until melted.
4. Remove the baking sheet from the refrigerator and quickly spread the melted white chocolate, in an even layer, onto the dark chocolate layer.
5. Quickly sprinkle the crushed candy canes on top and lightly press down.
6. Refrigerate until the chocolate is set and hard, at least 30 minutes.
7. Use a large, sharp knife to cut the bark into pieces. Store in an airtight container at room temperature. 

Enjoy!!!