Peppermint bark is one of our more recent Christmas "cookie" traditions. It's so simple, yet so tasty and additive. Plus it's beautiful and stores well, so makes a great addition to any cookie plates/tins/boxes you may be giving as gifts this time of year.
Peppermint Bark
from delish.com
12 oz. semisweet chocolate
12 oz. white chocolate
1/2 t peppermint extract
8 candy canes, crushed
Line a baking sheet with parchment paper.
Melt semi-sweet chocolate in a double boiler. Stir in extract. Pour into prepared baking sheet and spread into an even layer with small or offset spatula. Refrigerate until set, about 20 minutes.
Wash double boiler to reuse.
Melt white chocolate in a double boiler. Pour over set semi-sweet chocolate and them immediately sprinkle with crushed candy canes. (It's okay if the candy canes are unevenly crushed; my kids love finding chunks of candy cane loose in the tin and eating them.) Refrigerate until set, about 20 minutes.
When cool and hard, lift up bark from parchment and break into shards. Store stacked in a tin at room temperature.
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