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Milk Chocolate Peppermint Bark
Ingredients
- Ingredients
- 2 (12 ounce) packages milk chocolate chips and 2 (12 ounce) packages white chocolate
- 2 teaspoons peppermint extract
- 8 peppermint candy canes, crushed, divided Or 1 c peppermint or Andes mint chips. I used Andes peppermint chips
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Directions
- Line a 12x18 inch jelly roll pan with aluminum foil.
- Melt the milk chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the peppermint extract. Spread the chocolate evenly in the prepared pan; set aside but do not chill.
- Meanwhile, melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes. Stir in 1/4 cup of the crushed candy canes. Spread the white chocolate mixture evenly over the milk chocolate, swirling two together. Sprinkle the remaining candy cane pieces evenly over the white chocolate layer. Chill until set, about 1 hour. Break into small pieces to serve.
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