As Jessica posted last week, “‘Tis the Season!” And while her chocolate candy cane cookies look awesome, I tend to go a different way with my chocolate and candy canes this time of year. Namely, peppermint bark.
Using a microwave, this treat comes together in a flash. There’s a bit of wait time while the layers harden in the freezer, but it’s a pretty easy recipe. Put the peppermint bark in a cute tin and you’ve got an easy and delicious hostess gift that’s perfect for this holiday season.
1 bag of dark chocolate chips
1 bag of white chocolate chips
6 full-size candy canes or 24 mini candy canes
Unwrap the candy canes and put them in a ziploc bag. Crush the candy canes into small pieces with a kitchen hammer/mallet. Line a 9×13 pan with parchment paper. Place the dark chocolate chips in a microwave safe bowl and microwave in 30 second increments, stirring the chocolate chips after every iteration until all of the chips are melted and you have a smooth mixture. Using a spatula, spread the melted dark chocolate on your parchment lined pan in an even layer. Freeze for 20 minutes. Melt the white chocolate the same way as you did the dark. Add half of the crushed candy canes to the melted white chocolate and stir to combine. Remove the pan from the freezer and spread the white chocolate mixture on top of the dark chocolate in an even layer. Working quickly, top the white chocolate with the remaining candy canes and push them into the white chocolate with the back of your spatula. Freeze the pan for an additional 20 minutes. Once solid, remove the bark from the pan and break into pieces. Store in an air-tight container, preferably in the freezer.