12 oz semi sweet chocolate, chopped up
1 1/2 tsp peppermint extract
1 lb white almond bark, chopped up
3 candy canes, crushed
Directions
Line 13x 9 baking dish with parchment paper, waax paper, or aluminum foil
Melt chocolate and mix in 3/4 tsp pepppermint extract.
Pour over lining.
Tap pan against counter to remove air bubbles
Chill in fridge or freezer, until well set.
Melt almond bark and mix in 3/4 tsp peppermint extract.
Pour over set chocolate and tap to remove air bubbles
Sprinkle crushed candy canes over the top.
Chill in fridge or freezer, until well set.
Break and serve.
Notes
Recipe adapted from https://www.foodnetwork.com/recipes/food-network-kitchen/almost-famous-peppermint-bark-recipe-2120609.
We double the extract and the candy canes.
This can be a little tacky and it melts fast, so store carefully.
