Ingredients:

  • 12 oz (340g) semi-sweet or dark chocolate chips
  • 12 oz (340g) white chocolate chips or wafers
  • 1 cup (50g) crushed peppermint candies or candy canes

Instructions:

  1. Place the dark chocolate chips in a microwave-safe bowl.
  2. Heat in 30-second intervals, stirring vigorously between each burst, until the chocolate is glossy and smooth.
  3. Line a baking sheet with parchment paper. Pour the melted chocolate onto the center and spread it into an even layer (about 1/4 inch thick) using a spatula.
  4. Tap the pan firmly on the counter to release any trapped air bubbles.
  5. Using a clean bowl, melt the white chocolate chips using the same 30-second interval method.
  6. Carefully pour the melted white chocolate over the dark layer and spread evenly to the edges.
  7. Immediately sprinkle the crushed peppermint candies evenly across the wet white chocolate, pressing lightly into the surface.
  8. Transfer the pan to the refrigerator for 2 hours 10 minutes until the bark is completely firm.