Peppermint Bark

My sister and I make this every Christmas and it never lasts very long with our family around. Those crunchy, minty bites are addicting. The recipe we used is adapted from the LCBO's 2003 Holiday Edition of Food & Drink.

What you'll need:
1 lb (500g) Bittersweet Chocolate
1 lb (500g) White Chocolate
8 drops of Peppermint Oil or Peppermint Extract
3/4 cup (175 ml) Chopped Candy Canes

Roughly chop up the bittersweet chocolate. We tend to use Baker's chocolate because it is nut-free, and it produces a great bark.

Chop up the white chocolate and set aside.

In a double broiler on medium heat, melt the bittersweet chocolate, stirring constantly.

Stir in 4 drops of the Peppermint Oil.

Line a 11" x 17" rimmed baking sheet with parchment paper. (You can adjust the amount of chocolate you use if you have a smaller baking sheet). Pour the melted chocolate all over the sheet.

Spread it evenly all around. Chill for about an hour, or until set.

In the double broiler, melt the white chocolate, stirring constantly.

Stir in 4 drops of Peppermint Oil.

Add in 1/2 cup of the chopped candy canes. (I forgot to put in a picture of chopping the candy canes up. I tend to put them in a large ziploc freezer bag and smash them with a meat mallet or rolling pin until there are no large pieces left)

Spread the white chocolate mixture all over the chilled dark chocolate, spreading right to the edge of the pan.

Sprinkle the remaining 1/4 cup of chopped candy canes all over the pan. Chill until set, about 4 hours, or even overnight.

Break into little pieces. You can serve this, or even package it up for a great last minute special gift. Keep refrigerated before serving.

It will keep in the refrigerator for about 3 weeks, but I guarantee you that it won't last that long. We made ours on Christmas Eve, and it was gone by the evening of the 27th. So around here is last 3 days max.

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