Ingredients:1 lb dark chocolate, chopped
1 lb white chocolate, chopped
1 lb white chocolate, chopped
A drop of peppermint oil
12 peppermint candy canes, crushed (about 1 cup)
Directions:
Melt the dark chocolate and pour onto a jelly roll pan lined with aluminum foil or a silpat. Spread evenly to desired thickness. Place in refrigerator to harden. Sift peppermint candy to separate the large chunks from the peppermint sand. Melt the white chocolate. Stir in peppermint oil. Make sure it is only a drop.
Melt the dark chocolate and pour onto a jelly roll pan lined with aluminum foil or a silpat. Spread evenly to desired thickness. Place in refrigerator to harden. Sift peppermint candy to separate the large chunks from the peppermint sand. Melt the white chocolate. Stir in peppermint oil. Make sure it is only a drop.
When cooled, fold the peppermint sand into the white chocolate taking care not to overmix (and getting pink chocolate instead). Remove dark chocolate from the refrigerator and spread the white chocolate on top. Sprinkle the peppermint chunks evenly over the white chocolate and gently press the pieces into the layer. Refrigerate until hardened. Break the bark into pieces.
