Chocolate Peppermint Bark

• 2 1/2 cups high-quality White Chocolate
• 2 cups high-quality Semi-Sweet or Dark Chocolate
• 1/4 teaspoon Peppermint Extract
• 1/2 cup Crushed Candy Canes

(Higher-quality chocolate makes all the difference.)

1. Crush candy canes: Place into resealable bag. Use rolling pin or meat mallet to crush into small pieces.
2. Melt chocolates:

   • Double-boiler method: Place the chocolate in a heat-proof bowl over a saucepan of simmering water. Make sure the bottom of the bowl doesn't touch the water. Stir occasionally with a heat-proof spatula until the chocolate is completely melted.

   • Microwave method: Melt the chocolate in 30-second bursts in the microwave. Stop microwaving when you see just a few small lumps of chocolate remaining. Stir until those lumps have melted completely.

3. Once melted, pour chocolate onto a waxed paper or parchment paper lined baking sheet or pan.
4. Chill the chocolate before pouring on white chocolate. Place in freezer for 10 minutes or refrigerator for about 15-20 minutes or until mostly set.
5. Repeat with white chocolate. It is especially important to reduce the microwave power with white chocolate as it can burn easily. Cook in 30-second bursts, remove the bowl and vigorously stir the chocolate until it is completely melted. Repeat
6. Pour melted white chocolate over dark chocolate and evenly spread. Top with crushed candy canes while the white chocolate is still melted. Place in freezer or refrigerator to set.
7. Store completely covered in refrigerator or at room temperature.
8. Cut into desired shape with sharp knife.