8ozquality dark chocolate bars*, chopped into small pieces(226g)
8ozquality white chocolate bars,* chopped into small pieces(226g)
1teaspoonshortening like Crisco
¼teaspoonpeppermint extract not “mint” extract
⅓cupcrushed candy cane pieces divided (76g)
Line an 8×8" baking pan with wax paper. Set aside.
Place chopped dark chocolate in a microwave safe bowl. Heat for 30 seconds. Remove from microwave and stir very well. Return to microwave and heat for 15-second intervals (stirring well between each) until chocolate is completely melted.
Spread melted dark chocolate evenly into the bottom of your prepared baking pan. Set aside (do not refrigerate) and prepare your white chocolate layer.
Place your chopped white chocolate in a microwave safe bowl. Heat for 30 seconds. Remove from microwave and stir well. Return to microwave and heat for 15-second intervals (stirring well between each) until white chocolate is completely melted.
Once white chocolate is melted, place teaspoon of shortening in a small microwave-safe dish and heat until melted (this will only take several seconds). Add peppermint extract and stir well.
Add peppermint/shortening mixture to white chocolate and stir well. Add ¼ cup of crushed candy canes to the white chocolate and gently fold in until evenly distributed.
Spread white chocolate evenly (and gently, in case chocolate has not completely set) over dark chocolate layer.
Immediately sprinkle white chocolate layer with remaining candy cane pieces.
Allow peppermint bark to harden completely at room temperature before cutting/breaking into pieces and enjoying. This will take several hours at room temperature. I do not recommend refrigerating.
I recommend using quality chocolate bars, and my personal preference is Ghirardelli. For this recipe I used two of their 4-oz white chocolate bars and two of their 4-oz 60% dark chocolate bars.