Chocolate-peppermint bark

Step 1/5

• ⅜ large candy canes

• baking sheet
• aluminum foil
• plastic bag
• rolling pin

Line a large baking sheet with aluminum foil. Put candy canes in a plastic bag and crush with a rolling pin or other sturdy tool until finely crushed.

Step 2/5

• 41⅔ g dark chocolate

• saucepan
• rubber spatula
• heatproof bowl

Add ¾ of the dark chocolate to a heatproof bowl and set it over a saucepan filled with simmering water. Stir chocolate with a rubber spatula occasionally until melted and smooth. Remove from heat and stir in remaining chocolate until just melted. Pour melted chocolate onto prepared baking sheet and spread evenly until about ½-cm/¼-in thick.

Step 3/5

• 18¾ g white chocolate
• ⅛ tsp peppermint extract

• heatproof bowl

In a clean heatproof bowl, melt white chocolate over the saucepan of simmering water. Remove from heat and stir in peppermint extract.

Step 4/5

Use a spoon to pour the white chocolate mixture over the dark chocolate in horizontal stripes about 1 cm/½ in. apart.

Step 5/5

• refrigerator
• toothpick

Sprinkle the crushed candy canes over white chocolate stripes. Drag a toothpick perpendicularly through the white chocolate to create the swirl. Place baking sheet on a level surface in refrigerator to harden for approx. 45 min. Cut or break into squares and serve. Store refrigerated in an airtight container.

Enjoy your meal!