Super Simple Peppermint Bark

Ingredients:

12 oz bag of semi-sweet chocolate chips
12 oz bag of white chocolate chips
½ teaspoon peppermint extract
5 candy canes

Directions:

Preheat oven to 250 degrees and line cookie sheet with foil (sprayed) or parchment paper.

Pour a 12 oz bag of semi-sweet chocolate chips in an even layer on the foil. Place in oven for 5 minutes or until chips are almost melted.

Remove from oven, smooth with spatula or knife into a 9x13 rectangle. Place in refrigerator until cold and firm, about 20 minutes.

Next melt a 12 oz bag of white chocolate chips in a double-boiler. (I melted mine in the microwave for just over 1 minute). Stir until completely melted, adding ½ teaspoon peppermint extract at the end.  Let cool one minute. Pour this over chocolate layer.

Place 5 candy canes into a Ziploc bag and crush into small pieces (a great job for kids). Sprinkle candy cane pieces on top of the still warm white chocolate layer, press very lightly to make sure candy canes are stuck on.

Chill until both layers are firm then cut or break into 1-2 inch pieces.

YUM!

Quick tips: Don’t make the layers too thin and take the bottom layer out of the fridge a few minutes prior to spreading the top layer; if bottom is too cold, the top will set but may not bond completely with the bottom.

I am going to add 1 tsp of peppermint extract to make it a little stronger next time...but if you experiment with this soon, let me know!