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Peppermint Bark

Ingredients

  • 12 ounces semisweet chocolate finely chopped
  • 12 ounces white chocolate finely chopped
  • ΒΌ cup whipping cream
  • 1 teaspoon Peppermint extract
  • 6 oz peppermint candies

Instructions

  1. Line a 13 x 9 baking pan with foil and coat with cooking spray.
  2. Melt the semisweet chocolate, peppermint extract and whipping cream and stir until smooth. Pour the dark chocolate into the baking pan and evenly smooth out. Place in the fridge for about 15 minutes to firm.
  3. While the chocolate is chilling, crush peppermints in a large, heavy duty plastic storage bag. Make sure you have smaller and larger pieces.
  4. Melt the white chocolate and stir until smooth. Remove the semisweet chocolate from the fridge and pour the white chocolate over top. Place in fridge to firm for about 1 hour. Remove and cut to your desired shape and size.
  5. Store in the refrigerator in an airtight container.