Swirled Peppermint Bark
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!
- 2 packages (16 ounces)milk chocolate chips
- 2 packages white chocolate chips
- 3 Teaspoons peppermint extract
- 1 box regular sized candy canes, crushed
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.