Chocolate and mint are one of my favourite flavour combinations. After-eights. The new 3 Musketeers dark mint. Andes. And now, peppermint chocolate bark. The flavour in this festive treat was delicious, easy to make, attractive to wrap (I love my new twine!) and fun and festive to give. But next year, I'll know to start looking for white chocolate earlier in December as going to eight grocery stores on December 22 was not fun (though funny when on my fifth store, I met someone else also on a mission for white chocolate, so we compared notes to avoid stores either of us had already been to!), but in the end, with chocolate in hand, this bark was certainly worth it!
Peppermint Chocolate Bark
- 8 ounces good quality semi-sweet chocolate, roughly chopped
- 8 ounces good quality white chocolate, roughly chopped
- 1/4 tsp peppermint extract
- 1/3 cup candy canes, chopped
- Line a 9 x 13 cookie sheet with parchment paper
- In a double boiler over low-medium heat, slowly melt the white chocolate, stirring occasionally. Once melted, pour over the parchment paper using a spatula to spread it out evenly (it's ok if the edges are rough and messy). Put in fridge while making the milk/dark chocolate layer.
- Using a clean bowl, melt the milk/dark chocolate in a double boiler, stirring occasionally. Once melted, add the peppermint extract, mixing in well. Pour chocolate over the cooled white chocolate, using a spatula to spread evenly over the white chocolate.
- While chocolate is still warm, sprinkle the candy cane over top. The candy will naturally go red/green side down, so you may want to be careful how you place larger pieces to ensure a nice finish.
- Leave in fridge for 3-4 hours, until chocolate is completely set. Use a knife to roughly break all pieces. Share and enjoy!