Ingredients
Method
- Line the bottom and sides of a 9-inch or 8-inch square baking pan with parchment paper. I like to use clips on the sides of the pan to make the parchment paper as flush to the sides as possible. Set aside.
- In a small saucepan, add 1/2 tablespoon of coconut oil and dark chocolate chips.
- Melt chocolate on low heat, stirring frequently to prevent it from burning.
- Once the dark chocolate is melted, pour it inot the prepared baking pan. Place the baking pan in the refrigerator for 10-15 minutes or the freezer for about 8 minutes; or until almost completely set. If it sets completely, the bark layers could separate.
- Repeat the same melting process with the white chocolate.
- Once the chocolate is melted, add the peppermint extract and stir until combined.
- Pour the white chocolate on the dark chocolate layer. Sprinkle with crushed candy canes– to crush, stick the candy canes in a sealed ziplock bag and roll with a rolling pin until crushed.
- Freeze the bark until completely hardened - about 30 minutes. Once hardened, remove from the pan and peel off the parchment. Cut into pieces as large or as small as you want.
Notes
Store bark in the refrigerator. Leftovers keep well in the refrigerator for up to 3 weeks.