A delightful twist on the classic candy cane bark, featuring a mix of white and dark chocolate for a balanced flavor.
Place the peppermint candies in a plastic bag and crush them using a kitchen mallet.
Crush the candies to your preferred size for a mix of fine and chunky pieces.
Melt the dark chocolate in a microwave-safe bowl, checking and stirring every 30 seconds to prevent burning.
Microwave in short intervals to avoid overheating the chocolate.
Spread the melted dark chocolate evenly onto a wax paper-lined cookie sheet.
Use a spatula to create a smooth and even layer.
Melt the white chocolate in a separate microwave-safe bowl, stirring frequently.
Ensure the white chocolate is fully melted for easy spreading.
Pour the melted white chocolate over the dark chocolate layer and spread evenly.
Work quickly to spread the white chocolate before it starts to set.
Sprinkle the crushed peppermint candies over the top while the chocolate is still soft.
Press the candies lightly into the chocolate to ensure they stick.
Refrigerate the bark for about an hour or until fully set.
Ensure the bark is completely hardened before breaking it into pieces.
Break the bark into pieces and store in an airtight container in the refrigerator.
Use your hands to break the bark into rustic, uneven pieces for a homemade look.
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