16ounceswhite chocolate chipsor chopped white chocolate
3/4cupcrushed candy canes
Place the semisweet chocolate chips in a medium bowl and microwave for 30 second increments until melted. Stir until smooth.
Spread the chocolate into a roughly 9″x 13″ rectangle on a piece of parchment paper. Place the chocolate in the fridge for 15 minutes to set.
Place the white chocolate chips in a medium bowl and microwave for 30 second increments until melted. Add the peppermint extract and stir until smooth.
Spread the white chocolate over the semisweet chocolate layer. Top with candy canes. Let harden in the fridge for about 20 minutes or until the chocolate is completely set. Remove from the fridge and let the bark sit at room temperature for about 10 minutes. Cut or break into pieces and serve.
I find that the easiest way to crush the candy is to place it in a resealable bag, then use a meat mallet or rolling pin to break it into small pieces.
This recipe only has 4 ingredients which means quality really counts. Use the highest quality chocolate you can find, and look for white chocolate that contains real cocoa butter and not just palm oil. My favorite brand is Guittard.
Using white chocolate with palm oil may cause your layers of bark to separate.
For best results, chill the bark completely to let the layers fuse together, then bring it back to room temperature for cutting. I find using a knife produces nicer results than breaking the bark apart with your hands.