Peppermint Bark
MAKE THIS WITH: USA Pan ® Half Sheet Pan
“So festive, so pretty, and definitely so delicious! This is a classic holiday treat that is sure to impress your pickiest guest. Chocolate and white chocolate layered and flavored with a hint of mint, all topped with crushed peppermint candies.”
Ingredients
2 - 2/3 cups chopped bittersweet chocolate (good quality)
2 cups chopped white chocolate (good quality)
1 teaspoon peppermint extract
1/4 cup crushed peppermint candy (candy canes work!)
Instructions
Very gently melt the bittersweet chocolate. As always, when melting chocolate it is best to go low and slow. I usually keep about 5% of the chocolate out. When the chocolate is just about melted, take it out and add the 5% and keep stirring. It will continue to melt. Stir the 1 tsp extract into the chocolate. Pour onto lined (parchment or foil) USA Pan sheet pan. You can spread as thin or thick as you like. If you have an offset spatula, it is so easy to spread! I find an 8"x12" oval is a good guideline. Now, let the chocolate sit. You can place in refrigerator. Keep a close eye on it. You want it to be just about set up, but not completely hard. This is important so the layers adhere together. You should be able to press the chocolate and have a little on your finger. Then, melt the white chocolate using the same method as the dark layer. Add 1/2 of the peppermint candy and stir. Spread evenly over the dark chocolate layer. Sprinkle the remaining peppermint candy on top. Allow to harden completely and then break into pieces. Makes a lovely addition to a cookie tray and a fantastic gift!