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Christmas: Showstopper Peppermint Bark

Source of Recipe


Internet






List of Ingredients



• 1 pound milk chocolate wafers, or coarsely chopped block of milk chocolate confectionary coating
  
• 1/8 tsp peppermint oil, or to taste
  
• 1 pound white chocolate wafers, or coarsely chopped block of white chocolate or confectionary coating
  
• 8 (6- to 7-inch long) red and white peppermint candy canes, chopped into 1/2-inch pieces or smaller
  






Instructions



1. Butter a large cookie sheet and line with parchment or waxed paper.
   
   
2. Melt milk chocolate wafers in microwave at full power (100%), stirring every 20 seconds and watching carefully. Or, melt in top of double boiler set over hot water. Stir in peppermint oil when melted. Pour mixture onto cookie sheet and place in refrigerator until firm, about 20 minutes.
   
   
3. Remove from refrigerator and return to room temperature, about 30 minutes. Melt white chocolate. Pour mixture over top of room-temperature layer of milk chocolate. Evenly sprinkle peppermint on top, pressing in slightly.
   
   Makes about 2 pounds.