Christmas Peppermint Bark

Ingredients:

• 1 package (12 ounces; or 2 cups) dark chocolate chips
• 1 package (12 ounces; or 2 cups) white chocolate chips
• 1 teaspoon Pure Peppermint Extract
• 12 crushed peppermint candy canes 

Directions:

• Microwave dark chocolate chips in large microwavable bowl on HIGH for 1½ to 2 minutes or until almost melted, stirring after 1 minute. Stir until chocolate is completely melted and mixture is smooth. Spread out over cookie sheet lined with wax paper and put in the freezer for 10 minutes to harden.
• Microwave white chocolate chips in large microwavable bowl on HIGH for 1½ to 2 minutes or until almost melted, stirring after 1 minute. Stir until chocolate is completely melted and mixture is smooth. Stir in peppermint extract.
• Spread over dark chocolate layer. Sprinkle with crushed candies, pressing lightly into chocolate with spatula. (Before sprinkling on the peppermint candies, sift the crushed candies through a fine strainer to remove any ultra-fine, dust like pieces).
• Place in freezer for 20 minutes or until firm. Break into irregular pieces by hand; serve.
• Store in covered container at room temperature or in refrigerator up to 5 days.

   

Notes: I love this recipe.

Yields: About 1-½ pounds.