Holiday baking is the best! We bake gifts for our friends, and this recipe was requested by my Sister because she enjoyed it so much last year. It’s actually easier to prepare than you might think, as long as you can work quickly.

Finding peppermint candy to use might be difficult year-round. Christmas time, you can find large, solid candy cane bars, that are easy to crush with a hammer. Otherwise, any peppermint candy could be used.

Oh, and enjoy!

Ingredients:

• 6 ounces (170 grams) semi sweet chocolate, coarsely chopped
• 2 teaspoons vegetable oil (flavorless oil)
• 6 ounces (170 grams) white chocolate, coarsely chopped
• 1/3 – 1/2 cup (80-120 ml) crushed candy canes

Preparation:

• Line the bottom and sides of an 8 inch (20 cm) square baking pan with aluminum foil, smoothing out any wrinkles.
• Melt the semi sweet chocolate with 1 teaspoon of vegetable oil in a heatproof bowl placed over a saucepan of simmering water.
• Immediately pour the melted chocolate into the prepared pan and tilt the pan so the chocolate makes an even layer.
• Place in the refrigerator for about 30 minutes, or until the chocolate has set.
• Then, melt the white chocolate with the remaining 1 teaspoon of vegetable oil in a heatproof bowl placed over a saucepan of simmering water.
• Immediately pour the melted white chocolate over the dark chocolate and tilt the pan so the chocolate is in an even layer.
• Sprinkle the crushed candy canes evenly over the white chocolate.
• Place in the refrigerator for about 30 minutes, or until the chocolate has set.
• Remove the Peppermint Bark from the pan by lifting the edges of the aluminum foil.
• Peel back the foil and break, or cut, the bark into small irregular pieces.
• Store in an airtight container in the refrigerator for up to two weeks.
• Makes about 25 pieces.
• Preparation time 45 minutes.

Source: Joy Of Baking