Peppermint Bark
 
 
Let peppermint bark be on your candy list this holiday season!
Ingredients
  • 24 ounces chocolate flavored almond bark
  • 16 ounces semi-sweet chocolate chips
  • 24 ounces white chocolate flavored almond bark
  • 16 ounces semi-sweet white chocolate
  • 1½ cups crushed candy canes
Instructions
  1. Line a 10" x 15" cookie sheet with parchment paper. Set aside.
  2. In microwave or double boiled slowly melt chocolate almond bark.
  3. In a separate container microwave chocolate chips for 1 minute. Stir and microwave an additional 30 seconds if need to fully melt chips. Do not over cook or this chocolate will burn.
  4. Mix melted chocolate bark and melted chocolate chips together. Pour chocolate mixture onto prepared baking sheet, smoothing to cover most of the sheet with an even coating.
  5. Sprinkle chocolate with ¾ cup crushed candy canes. Set aside to cool and harden.
  6. While the chocolate bark is cooling: In microwave or double boiled slowly melt white chocolate almond bark.
  7. In a separate container microwave white chocolate chips for 1 minute. Stir and microwave an additional 30 seconds if need to fully melt chips. Do not over cook or this chocolate will burn.
  8. Mix melted white chocolate bark and melted white chocolate chips together. Pour white chocolate mixture over chocolate/candy cane bark in prepared baking sheet, smoothing to cover all of the chocolate bark.
  9. Sprinkle chocolate with remaining ¾ cup crushed candy canes. Set aside to cool and harden.
  10. After one hour bark should be cooled and can be cut into desired size pieces.
  11. Store in airtight container at room temperature.
Notes
Crushed candy canes sprinkled between the layers of chocolate and white chocolate will help keep the layers from separating when cut.

Bark can be cut or broken into serving size pieces.
Recipe by Pray Cook Blog at https://praycookblog.com/peppermint-bark-and-cookbook-winners-yes-winners/