Easy peppermint bark

Preparation

Line an 8×8 pan with parchment paper.

Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval until completely melted and smooth. It will likely take 1 to 3 minutes. Do not overheat as the chocolate will scorch. Stir in ½ tsp of the peppermint extract. Pour melted chocolate into the prepared pan and spread it with the back of a spoon until an even layer is formed. Place in the fridge to set for about 30 minutes or until firm to the touch.

While dark chocolate is chilling, crush your candy canes. Pulse in a food processor or place candy canes in a freezer bag and crush using a rolling pin or the bottom of a glass. Set aside.

Once dark chocolate has set, follow the above instructions to melt the white chocolate. Stir in remaining ½ tsp of peppermint extract. Pour melted white chocolate over the dark chocolate and spread it with the back of a spoon until an even layer is formed.

Sprinkle the candy cane pieces evenly over the white chocolate layer and lightly press with your hands.

Place pan back in the fridge to chill until set, about 30-60 minutes.

Once chocolate has hardened, let it sit at room temperature for 5-10 minutes before cutting or breaking into pieces.

Store peppermint bark in a dark, cool place. It should last about 7-10 days in a cool kitchen or even longer (about 3 weeks or so) in the fridge or freezer.