Peppermint Bark

Ingredients:
10 oz. milk or dark chocolate
10 oz. white chocolate
4 candy canes, crushed

Directions:
Lay parchment paper along the bottom of a 9×9-inch pan. Melt milk or dark chocolate in 30-second intervals until fully melted. Evenly spread the chocolate in the pan, then freeze for 20 minutes. Melt the white chocolate, then let cool for 10-15 minutes (stirring occasionally). Crush candy canes with a meat cleaver or rolling pin. Pour white chocolate over top of milk or dark chocolate, then sprinkle candy cane pieces over top. Freeze for one hour, then break apart and serve.

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