This classic holiday dessert could not be easier to make- and I think that I just made it even easier with my new Peppermint Crunch! You can say goodbye to crushing candy canes and denting soup cans in the process.
All you will need is...
12 oz. chocolate chunks (I used Theo Chocolate, 6oz of 70% and 6oz of 45%)
1/2 tsp peppermint oil
1. Melt chocolate in a heat proof bowl in the microwave, in 30 second increments stirring well between each. The goal is to melt the chocolate without it getting too hot.
2. Stir in the peppermint oil, and half of the Peppermint Crunch.
3. Line a baking sheet with parchment paper and pour your peppermint chocolate mixture onto the sheet. Spread out so that it is even, about 1/4" thick. Sprinkle the top with your remaining Peppermint Crunch.
4. Refrigerate for at least one hour, until chocolate is set. Use your hands to break the bark into pieces. Peppermint bark can be stored in an airtight container for up to one week, I recommend keeping it in the fridge!