A delightful holiday treat combining creamy white chocolate with refreshing peppermint.
Line a 9x13 baking pan with aluminum foil.
Ensure the foil is smooth to avoid wrinkles in the chocolate.
Melt the white chocolate in a double boiler over simmering water or in the microwave, stirring frequently.
If using a microwave, heat in short intervals to prevent burning.
Pour the melted white chocolate into the prepared pan and spread evenly with a rubber spatula.
Work quickly to spread the chocolate before it starts to set.
Melt the dark chocolate and drizzle it over the white chocolate layer.
Use a spoon to create decorative patterns with the dark chocolate.
Sprinkle the crushed candy canes evenly over the chocolate layers.
Press the candy gently into the chocolate to ensure it sticks.
Refrigerate the pan until the chocolate is firm, about 15 minutes.
Check the firmness by gently pressing the surface with your finger.
Remove the bark from the pan and cut or break it into pieces.
For clean edges, use a sharp knife warmed under hot water.
Serve the peppermint bark or package it as a gift.
Wrap pieces in decorative bags for a festive touch.
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