Peppermint Bark



Peppermint Bark

1 – 11 oz. bag dark chocolate chips

1 – 11 oz. bag white chocolate chips

7 candy canes

Line a rimmed cookie sheet with two layers of aluminum foil, overlapping the edges. 

Crush candy canes in a ziploc bag.

Melt chocolates (separately) according to melting directions on packages.  I melt the chocolate in short intervals at 30%-50% power in the microwave, stirring well between melting times.  Drizzle dark chocolate over the covered pan, trying to stay about 1/2″ from the edges.  Then drizzle white chocolate in same manner.  Swirl two chocolates together with a metal spatula to marble them.  Sprinkle crushed candy canes over melted chocolate.  Cut another piece of aluminum foil about the same size as pan and place atop.  Press down gently all over aluminum foil to imbed the candy cane bits in the melted chocolate.  Leave foil in place.  Place in refrigerator for about 30 mins.

Remove from refrigerator and break into pieces of desired size.

Eat.