Line a 9” x 12” (23cm x 30cm) baking sheet with parchment paper. Melt the semi-sweet chocolate chips in a microwave or in a saucepan. When melted use a spatula to carefully spread the chocolate over the parchment paper in an even layer. Refrigerate for 10-20 minutes until firm.
Melt the white chocolate and add the peppermint extract. Combine and pour over the semi-sweet chocolate layer. Sprinkle with the crushed candy cane pieces, gently pressing the candy into the white chocolate. Set the sheet pan in the refrigerator for about an hour.
Gently peel the bark away from the parchment paper and cut it into slices or break into random pieces. Store in airtight containers or package it for holiday gift giving.
Line a 9” x 12” (23cm x 30cm) baking sheet with parchment paper. Melt the semi-sweet chocolate chips in a microwave or in a saucepan. When melted use a spatula to carefully spread the chocolate over the parchment paper in an even layer. Refrigerate for 10-20 minutes until firm.
Melt the white chocolate and add the peppermint extract. Combine and pour over the semi-sweet chocolate layer. Sprinkle with the crushed candy cane pieces, gently pressing the candy into the white chocolate. Set the sheet pan in the refrigerator for about an hour.
Gently peel the bark away from the parchment paper and cut it into slices or break into random pieces. Store in airtight containers or package it for holiday gift giving.
