Peppermint Bark Recipe

2 1/2 cups dark chocolate chips
2 1/2 cups white chocolate chips or chopped white almond bark
7 large candy canes, chopped and crushed
5 teaspoons shortening
4 teaspoons peppermint extract

In a double boiler or a metal bowl resting over hot water, melt dark chocolate chips with 2 teaspoons of the shortening and 2 teaspoons of peppermint extract. Do not let the temperature rise above 98/100F with a candy thermometer or you will break the temper of the chocolate.

Once melted, pour the dark chocolate onto parchment paper on a cookie sheet. Smooth out the dark chocolate with a spatula to about 9 x 13. Slide the cookie sheet into your fridge and allow the dark chocolate layer to cool/set for at least 15 minutes.

Once the dark chocolate is cooled, melt the white chocolate plus the remaining shortening and peppermint extract. Once melted, pour over the top of the cooled dark chocolate. Working quickly – as the white chocolate begins to melt the dark chocolate gently spread the white chocolate over the top of the dark chocolate base.

Sprinkle the crushed peppermints over the warm white chocolate topping. You can press the peppermints pieces into the white chocolate a bit to make sure they will stick.

Cool for at least 1 hour.

Score and cut Layered Peppermint Bark into pieces. Store in an airtight container for up to 2 weeks.