Ingredients:

  • 12 ounces (340g) semi-sweet chocolate chips
  • 1 teaspoon vegetable shortening (optional, for smoother melting)
  • 12 ounces (340g) white chocolate chips (high quality recommended)
  • 1 teaspoon vegetable shortening (optional, for smoother melting)
  • 1/2 teaspoon peppermint extract
  • 1/2 cup crushed peppermint candies (approximately 10-12 regular-sized candy canes)
  • Additional crushed peppermint candies for sprinkling (optional)
  • Flaky sea salt (optional)

Instructions:

  1. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Place the peppermint candies in a resealable bag and crush them using a rolling pin or pulse them in a food processor until you have coarse crumbs. Set aside.
  3. Melt the semi-sweet chocolate chips in a double boiler or microwave-safe bowl (in 30-second intervals, stirring in between) until smooth. Add the shortening (if using) and stir until combined.
  4. Pour the melted dark chocolate onto the prepared baking sheet and spread it evenly using a spatula or offset spatula.
  5. Refrigerate the baking sheet for about 15-20 minutes, or until the dark chocolate is firm but not completely hard.
  6. Melt the white chocolate chips in a double boiler or microwave-safe bowl (in 30-second intervals, stirring in between) until smooth. Add the shortening (if using) and peppermint extract, and stir until combined.
  7. Pour the melted white chocolate over the chilled dark chocolate layer and spread it evenly.
  8. Immediately sprinkle the crushed peppermint candies over the white chocolate layer.
  9. Refrigerate the bark for 1-2 hours, or until completely firm.
  10. Once the bark is firm, break it into irregular pieces using your hands or a knife. Store in an airtight container at room temperature or in the refrigerator.