3-Ingredient Peppermint Bark
- 12 ounces semi-sweet chocolate chips
- 12 ounces white chocolate chips
- 1 tablespoon whole milk optional
- 5 1/2 ounces candies about 30 peppermint, crushed
- 1/4 teaspoon peppermint extract optional
- If you're not using a silicone mold, line a 9 x 12 baking dish with parchment paper.
- Use a double boiler to melt the semi-sweet chocolate. Stir in peppermint extract. Spread the chocolate onto the mold or into the dish to create a thin, even layer.
- Quickly clean out he boiler (unless you are lucky enough to have two), then repeat Step 2 with white chocolate. If it doesn't melt well, try stirring in milk. The dark chocolate should be cooled, but not firm, when you top with white chocolate.
- While the white chocolate is still melted, sprinkle the candies over the top and gently press them in place.
- Refrigerate for at least 2 hours before breaking into pieces. Store in an airtight container.
semisweet chocolate chips, chocolate chips, milk, peppermint, peppermint
Taken from www.yummly.com/recipe/3-Ingredient-Peppermint-Bark-979274 (may not work)