Prepare the Baking Sheet: Line a baking sheet with parchment paper or foil to ensure easy removal of the bark once it’s set.
Melt the Dark Chocolate: Gently melt 12 oz of semi-sweet or dark chocolate chips in the microwave using 20-second bursts, stirring between each interval, or use a double boiler. Stir until smooth and creamy.
Spread the Dark Chocolate: Pour the melted dark chocolate onto the prepared baking sheet and spread it into a thin, even layer. Place the baking sheet in the refrigerator for 20 minutes to allow the chocolate to set.
Melt the White Chocolate: In the same way, melt 12 oz of white chocolate chips or melting wafers, either in the microwave or using a double boiler. If using, stir in ½ teaspoon peppermint extract to give the white chocolate a more intense minty flavor.
Spread the White Chocolate: Once the dark chocolate layer is set, pour the melted white chocolate over it and gently spread it out with a spatula to cover the entire layer of dark chocolate.
Top with Crushed Peppermint: While the white chocolate is still soft, sprinkle ½ cup of crushed peppermint candies or candy canes evenly over the top. Gently press down to ensure they stick to the surface.
Chill the Bark: Return the baking sheet to the refrigerator and chill for about 30 minutes, or until the bark is completely firm.
Break into Pieces: Once the bark is set, remove it from the fridge, break or cut it into pieces, and enjoy your delicious holiday treat!
