Ingredients
Scale
- 2 tablespoons of butter or vegan butter
- Ghirardelli Candy Making and Dipping, Dark Chocolate Melting Wafers, 10 Ounce Bag
- Ghirardelli, Candy Making & Dipping, White Melting Wafers, 10oz Bag
- 4 Hershey’s Candy Canes – Chocolate Mint
- 1/2 teaspoon peppermint extract
Instructions
- Place 4 to 6 candy canes in a plastic bag and crush with a meat tenderizer or a rubble hammer. Do not crush too fine, leave some larger crushed pieces.
- Lightly coat your tray with butter.
- In a glass microwave safe measuring cup add the entire bag of dark chocolate melting wafers 30 seconds at a time. Stir after every 30 seconds until just melted.
- Pour the melted dark chocolate into the buttered tray and spread with a spatula to smooth out.
- Place the tray in the fridge to set the dark chocolate.
- With a second glass microwave safe measuring cup melt the entire bag of the white chocolate. Heat 30 seconds at a time string in between until the chocolate is melted.
- Add the 1/2 teaspoon of peppermint extract to the white chocolate when it is completely melted stir.
- Add half of the crushed candy canes to the white chocolate and stir.
- When the dark chocolate is firm about 10 minutes gently pour the white chocolate over the dark and smooth out.
- Quickly before the white chocolate sets sprinkle the remaining crushed candy canes on top.
- Put the tray in the fridge for an additional 20 minutes to set.
- When the bark is firm you can remove it from the tray and cut in a rustic chop, enjoy.
Notes
- Make sure that there is not any water in your measuring cups. If the chocolate is wet at all it will seize up into a hard ball of yucky chocolate that you will have to toss out.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: microwave
