Peppermint Bark

Yields 12 servings

• 12 oz bittersweet or semisweet chocolate chips or chopped chocolate

• 12 oz white chocolate chips or chopped chocolate

• 1⁄2 t peppermint extract

• 3⁄4 c crushed candy canes

Line a sheet pan with parchment paper.

Heat 2” of water in a medium pot until simmering. Lower heat.

Place bittersweet chocolate in a heatproof bowl and set it over the pot of simmering water, making sure the size of the bowl is such that the bottom of the bowl does not touch the water. Melt the chocolate, stirring occasionally, until smooth. Stir in the extract. Pour the chocolate onto the prepared sheet pan. Smooth into a rectangle using an offset spatula. Refrigerate 15 minutes.

Melt the white chocolate in another bowl in the same manner. Pour the white chocolate over the cold dark chocolate and spread evenly. Immediately sprinkle the crushed candy canes over the white chocolate. Refrigerate 20 minutes until set.

Break into pieces and serve.