1 bag chocolate chips
1 bag white chocolate chips
24 mini candy canes
(1/4 t peppermint extract, optional)
1. Put candy canes in a resealable plastic bag and coarsely crush using a rolling pin or mallet. (Do not use food processor so that you have nice uneven bits that looks great right on top of your bark.)
2. Line a 9″x13″ pan with parchment paper, including the sides, leaving enough extra so you will be able to lift the bark right out of the pan.
3. Melt the chocolate chips in a microwave-safe bowl in 30-second increments (stirring the chips between each microwave session) until the chocolate has melted, and the mixture is smooth.
4. Spread the chocolate evenly into the lined pan; Place the pan into the freezer for 20 minutes.
5. Melt the white chocolate in the same manner. If the white chocolate chips do not melt smooth, stir in 2 tablespoons of shortening.
6. While the white chocolate is still smooth, stir in half the crushed candy canes into the mixture.
7. Allow the white chocolate to cool for about a minute, then remove the pan from the freezer and spread the white chocolate mixture on top of the chocolate layer, making it as smooth as possible.
8. Top with remaining crushed candy canes, and press them in the the back of a spatula.
9. Return the pan to the freezer for another 20 minutes.
10.To serve, remove the parchment paper from the pan and break into pieces (or cut with a butter knife).
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