Courtesy Of: Anonymous
Crush or finely chop the candy canes, and set aside.
Break the semisweet chocolate into small pieces and melt in a double boiler, stirring, until smooth.
Stir in a few drops of peppermint oil and pour the mixture onto a parchment-lined baking sheet.
Smooth the bark into an even layer and allow it to cool until firm. You can speed up the cooling by placing the bark in the freezer for 10-20 minutes.
Break the white chocolate into small pieces and melt in the same manner as you did the semi-sweet chocolate, above.
Stir in a drop or two of peppermint oil, pour over the dark chocolate, and smooth into an even layer.
While the white chocolate is still wet, sprinkle with crushed candy canes.
When the bark is completely cool and hardened, break or cut it into smaller pieces.
Ingredients
Directions
Crush or finely chop the candy canes, and set aside.
Break the semisweet chocolate into small pieces and melt in a double boiler, stirring, until smooth.
Stir in a few drops of peppermint oil and pour the mixture onto a parchment-lined baking sheet.
Smooth the bark into an even layer and allow it to cool until firm. You can speed up the cooling by placing the bark in the freezer for 10-20 minutes.
Break the white chocolate into small pieces and melt in the same manner as you did the semi-sweet chocolate, above.
Stir in a drop or two of peppermint oil, pour over the dark chocolate, and smooth into an even layer.
While the white chocolate is still wet, sprinkle with crushed candy canes.
When the bark is completely cool and hardened, break or cut it into smaller pieces.