Homemade Peppermint Bark

Details

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Ingredients

• 8 ounces semisweet chocolate, broken into pieces
• 8 ounces white chocolate, broken into pieces
• 2 teaspoons vegetable oil, divided
• 1/2 teaspoon peppermint extract
• at least 12 candy canes, crushed, more if you\'d like

Directions

• Lightly spray a small rimmed cookie sheet with cooking spray and line with waxed paper. Smooth out wrinkles and set aside.
• Place the semisweet chocolate and 1 teaspoon of the vegetable oil in a microwave-safe bowl and heat in 30 second intervals, stirring after each one, until melted. Make sure you scrape down the sides of the bowl with a rubber spatula so the chocolate doesn\'t burn. When the chocolate is melted, stir in 1/2 teaspoon peppermint extract. Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Refrigerate until completely hardened, about 1 hour.
• While the chocolate is hardening, place a colander over a large bowl and pour the crushed candy canes into the colander. Gently shake the colander to get all the finely crushed candy canes to pass through to the bowl. The larger pieces should remain in the colander. Set aside.
• Place the white chocolate and the remaining 1 teaspoon vegetable oil in a microwave-safe bowl and heat in 30 second intervals, stirring after each one, until melted. Make sure you scrape down the sides of the bowl with a rubber spatula so the chocolate doesn\'t burn. When the chocolate is melted, stir in the finely crushed candy canes from the bowl.
• Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. Sprinkle the remaining crushed candy canes over the top and gently press in. Refrigerate until completely hardened. Remove from pan; break into small pieces to serve.