Ingredients
12 oz White Chocolate (coarsely chop and divide into 2-6 oz groups)
6 oz Semi Sweet Chocolate (coarsely chopped)
1-1/2 tsp Vegetable Oil (divided)
1/2 tsp Peppermint Extract (divided)
2-3 Candy Canes (regular size) (crushed)
Preparation
1 - Line the bottom and sides of a 8in or 9in square baking pan with parchment paper
2 - Put 6 oz of white chocolate in heat safe bowl and add 1/2 tsp of oil. Melt in 15 second increments in microwave, stopping to stir completely and repeat till melted
3 - Once melted, stir in 1/4 tsp peppermint extract
4 - Pour melted white chocolate into prepared baking pan and spread into a smooth thin layer
5 - Repeat the melting process with the semi-sweet chocolate
6 - Pour over the white chocolate and refrigerate for 10-15 minutes until set
7 - Put the remaining 6 oz of white chocolate in a heat safe bowl, add 1/2 tsp oil , and heat in 15 sec increments as before, stirring completely and repeat till melted
8 - Once the first two layers are chilled, Pour the last 6 oz of white chocolate into the pan creating another layer
9 - Sprinkle evenly the crushed candy canes on top
10 - Refrigerate about 1 hour or until the bark is set.