This recipe for peppermint bark combines the best of both worlds in a white and milk chocolaty swirled take on the traditional holiday treat. Simple, tasty, and an instant holiday classic!
Line baking pan with aluminum foil.
Melt the milk and white chocolate simultaneously in separate microwave-safe glass bowls, stirring every 30 seconds for 1 to 5 minutes. Spread the milk chocolate evenly over the bottom of the baking dish.
Drop spoonfuls of white chocolate on top of the milk chocolate. Use a wooden skewer or the tip of a knife to swirl the two chocolates together.
Sprinkle the crushed candy canes over the chocolate.
Refrigerate until set, about 1 hour. Break into pieces to serve.