Ingredients:
12 oz. semi-sweet Chocolate chopped into small bits
1 1/2 tsp Peppermint Extract
2 Pounds White Chocolate chopped into small bits
3 Candy Canes or 12 small round peppermints, crushed
Directions:
1. Line a 9-by-13 inch cookie sheet with foil, shiny side up, smoothing out any wrinkles.
2. Heat 1 inch of water in a medium saucepan until steaming. Put all but 3/4 cup of the semi-sweet chocolate in a heat-proof bowl. Set the bowl over the saucepan ( Don't let the bowl touch the water!)
and stir chocolate until 1/3 of the Chocolate is melted. Remove bowl from saucepan, constantly stirring; keep the water over low heat. Gradually stir the leftover 3/4 of the chocolate into the bowl a few pieces at a time until all the chocolate in melted.
2. Return to the saucepan, 5-10 seconds at a time if the chocolate starts to harden. Do not rush this step. It could take up to 10 minutes to melt this chocolate. Stir 3/4 tsp of peppermint extract into the chocolate. Quickly pour the chocolate into the prepared pan and spread evenly. Firmly tap pan on to counter to remove any air bubbles. Set aside at room temperature for about 10 minutes.m
3. Put 1 Cup of the white chocolate into a heat-proof bowl and repeat the melting process. Stir the remaining 3/4 tsp of peppermint extract into the white chocolate. Pour quickly over the semi-sweet chocolate evenly. Tap pan lightly, not to break the semi-sweet chocolate. Immediately Sprinkle crushed candy canes on top of the chocolate, slightly pressing them in. Set aside in room temperature until firm. About one hour. Remove bark from pan, using foil (do not flip pan!). Use hands to break the bark into large pieces. Store in an airtight container for up to 2 weeks. Enjoy!
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