This recipe is quick, easy, only involves a few ingredients, and is the perfect thing to bring to your holiday party this evening.
6 ounces semi sweet dark chocolate, coarsely chopped
2 t. vegetable oil
6 ounces white chocolate, coarsely chopped
1/3-1/2 C. chopped candy canes
Line the bottom and sides of a 9 inch square baking pan with aluminum foil, smoothing out any wrinkles.
Melt the semi sweet dark chocolate and 1 t. of the vegetable oil in a heatproof bowl over a saucepan of simmering water. Immediately pour the melted chocolate into the prepared pan, tilting the pan so the chocolate makes an even layer. Place in the refrigerator for about 30 minutes, until the chocolate has set.
Next, melt the white chocolate and the remaining 1 t. of vegetable oil in the same way the semi sweet chocolate was melted. Immediately pour the melted white chocolate over the dark chocolate and tilt the pan so the chocolate spreads out evenly. Sprinkle the crushed candy canes evenly over the white chocolate and place in the refrigerator for about 30 minutes, or until the chocolate has set.
Remove the peppermint bark from the pan by lifting the edges of the aluminum foil. Peel back the foil and break the bark into small, irregular pieces. Store in an airtight container in the refrigerator for up to two weeks.
Makes about 25 pieces