Great taste, three ingredients and festive flare: what’s not to love about Peppermint Bark? It’s a delectable holiday treat. Santa himself probably hopes you’ll leave some out for him instead of the regular cookies. (If it lasts that long… ; ))
12 ounces good-quality semisweet chocolate, chopped*
12 ounces good-quality white chocolate, chopped
3 candy canes, crushed
Line a 9-by-13-inch baking sheet with parchment paper.
Carefully melt the semi-sweet chocolate as directed on the package. If you’re using the microwave, choose medium (50 per cent strength) heat for 30 seconds, then stir outside the microwave. Repeat until melted.
Quickly pour onto the parchment paper and spread into an even layer.
Carefully melt the white chocolate as directed on the package. If you’re using the microwave, choose medium (50 per cent strength) heat for 20 seconds, then stir outside the microwave. Repeat at 15-second intervals until melted. Watch carefully because white chocolate burns easily.
Quickly pour melted white chocolate onto the dark chocolate layer and spread to evenly cover it. Sprinkle the crushed candy canes on top.
Let the bark set in the refrigerator until firm. Break it into pieces (and then hide it unless you want it to disappear within minutes).
*Chocolate chips are not recommended