Ingredients:

  • 225g (8 ounces) good quality dark chocolate, finely chopped
  • 1 teaspoon vegetable shortening (optional, for shine)
  • 340g (12 ounces) good quality white chocolate, finely chopped
  • ½ teaspoon peppermint extract
  • 1 teaspoon vegetable shortening (optional, for shine)
  • Approximately 12-15 candy canes, unwrapped

Instructions:

  1. Line baking sheet with parchment paper, ensuring it overhangs for easy removal.
  2. Place candy canes in a Ziplock bag and crush them with a rolling pin until you have small pieces. Set aside.
  3. Melt dark chocolate in a double boiler or heatproof bowl set over simmering water. Stir frequently until smooth. Add vegetable shortening if using for shine.
  4. Pour melted dark chocolate onto the prepared baking sheet and spread evenly into a thin layer.
  5. Refrigerate for about 15-20 minutes, or until set but not hard. It should be firm enough to support the white chocolate layer.
  6. Melt white chocolate in a clean double boiler or heatproof bowl. Stir frequently until smooth. Stir in peppermint extract and vegetable shortening if using for shine.
  7. Pour melted white chocolate over the set dark chocolate layer and spread evenly.
  8. Sprinkle crushed candy canes evenly over the white chocolate layer. Gently press them into the chocolate.
  9. Refrigerate for at least 30 minutes, or until completely firm.
  10. Once firm, break the peppermint bark into irregular pieces.