1teaspoonvegetable oil OR shortening OR coconut oildivided
¼teaspoonpeppermint extractnot essential oil, not "mint"; can use more to taste but be careful not to overdo it!
4large candy canescrushed; or more to taste
Line an 8x8 (OR 9x9 inch OR 7x11 inch for thinner bark) pan with parchment paper, leaving an overhang so you can lift out the entire bar later.
Melt the dark chocolate. Stir in ½ teaspoon shortening OR coconut oil, and ⅛ teaspoon peppermint extract. Evenly spread it in the prepared pan. Freeze until just solid (about 10-15 minutes).
Melt the white chocolate. Stir in the remaining ½ teaspoon shortening OR coconut oil, and ⅛ teaspoon peppermint extract. Carefully spread over the frozen dark chocolate, taking care not to push down too much or the dark chocolate will start melting into it.
Sprinkle the crushed peppermint candies over the white chocolate and gently push into the top without disturbing the chocolate.
Freeze the chocolate bark until solid (about 30-60 minutes).
Leave out at room temperature for 10 minutes before breaking or cutting into pieces. Store in an airtight container for 2 weeks - best in the fridge.
How to melt chocolate
Microwave: Place the chocolate chips (or cut up bar) in a large microwave-safe bowl and microwave on low, 15 seconds at a time. Remove from the microwave and stir well after each increment. Make sure the chocolate at the bottom of the bowl doesn't burn!
Stovetop: You can melt chocolate without a microwave in a double boiler on the stove. Just bring a pot of water to a boil, then reduce the heat to a low simmer. Place the chocolate in a heat-safe bowl on top of the pan (many people use glass, I use stainless steel because I once experienced a burst glass bowl when melting chocolate, NOT fun). Stir well until the chocolate is melted - make sure you do not get any water into the bowl!
Freeze well: Make sure you freeze the individual layers until completely firm and chilled. If your bottom layer is not frozen enough, pouring on the white chocolate layer will mix it all up.
Pick the right chocolate: You need melting chocolate for this recipe, NOT heat-stable baking chips! Melting chocolate chips or just regular chocolate bars will work just fine. Buy a premium bar like Lindt if you want to be all fancy. Do not use candy melts.
Adjust the peppermint extract to taste: Use less or more, just make sure you don’t add too much. You can leave it out entirely if you want a milder peppermint taste.
Homemade Peppermint Bark lasts for about 2 weeks in an airtight container on the counter.I actually prefer to store it in the fridge because I love it chilled, and there’s no chance of it getting soft.
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