Peppermint Bark Recipe

melting just as you did with the white chocolate in step 2. Once melted stir in remaining 14 teaspoon peppermint extract. Pour all of the semisweet chocolate over the white chocolate layer and spread it into a smooth layer. Place the baking pan back in the refrigerator for 1015 minutes or until almost completely set.
Top layer Place the remaining white chocolate in a small heatproof bowl or a liquid measuring cup. Add last 12 teaspoon of oil. Repeat melting just as you did with the other layers. Pour over the bark layers and spread into a smooth layer. This layer will not have peppermint extract. Sprinkle evenly with crushed candy canes. To crush place the unwrapped candy canes in a sealed zippedtop bag and roll or bang with a rolling pin or meat mallet until crushed.
Refrigerate the bark until completely set about 1 hour. Once hardened remove from the pan and peel off the foil or parchment. Break or cut into pieces as large or as small as you want. If your bark chilled in the refrigerator for longer than 34 hours let it sit at room temperature for 1015 minutes to slightly soften before breakingslicing. Or else the layers might separate.
Cover and store leftover bark in the refrigerator for up to 3 weeks. The bark can be left at room temperature for a few days in colder months but it gets a little soft.