In the market for a last minute treat for your holiday table or hostess gift? Look no further! This chocolate peppermint bark is quick, pretty, and tastes great. I’ll be giving it to the research assistants in my lab this week =)
- 12 oz. chocolate candy melts
- 12 oz. dark chocolate chips
- 12 oz. white chocolate candy melts
- 12 oz. white chocolate chips
- 1/2 tsp peppermint extract, divided
- 1/4 cup Andes Peppermint Crunch Baking Chips, optional
- crushed candy canes, for topping
Line a baking sheet with parchment paper, set aside.
Using a double boiler, melt the chocolate candy melts and dark chocolate chips. Remove from the heat and add 1/4 tsp of the peppermint extract and stir to combine. Pour the melted chocolate onto the prepared baking sheet and spread it out evenly, using an offset spatula. You can stash the chocolate-covered baking sheet in the fridge for 20 minutes or so to speed up the cooling process.
Again, using double boiler, melt the white chocolate candy melts and chips until smooth. Remove from the heat and add the remaining 1/4 tsp of peppermint extract and stir to combine. Add the Andes peppermint baking chips, if desired, and stir to combine. Some of the chips will start to melt, creating a red swirled effect in the white chocolate. I thought it was pretty.
Pour the white chocolate on top of the cooled dark chocolate and spread it in an even layer, again using an offset spatula.
Top the white chocolate with crushed candy canes.
Stash the baking sheet in the fridge again to help speed the cooling and hardening process. Once the chocolate is hardened, use a sharp knife to break it into irregularly-shaped pieces. Enjoy!