This peppermint bark has a delicious milk chocolate layer on the bottom with white chocolate and bits of candy canes on top. This recipe will keep for several weeks before the holidays if you wrap it and store it in the fridge. To prevent your chocolate from seizing up, use oil-based peppermint flavoring. And, don’t forget to finely crush some candy canes for a festive (and tasty) topping.
Delicious Milk Chocolate Peppermint Bark
- 2 (12 ounce) packages milk chocolate chips
- 2 (12 ounce) packages white chocolate chips
- 2 teaspoons peppermint extract
- 8 eaches peppermint candy canes, crushed, divided
Line a 12×18 inch jelly roll pan with aluminum foil.
Melt the milk chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the peppermint extract. Spread the chocolate evenly in the prepared pan; chill until set, about 30 minutes.
Meanwhile, melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes. Stir in 1/4 cup of the crushed candy canes. Spread the white chocolate mixture evenly over the milk chocolate. Sprinkle the remaining candy cane pieces evenly over the white chocolate layer. Chill until set, about 1 hour. Break into small pieces to serve.