Holiday Peppermint Bark
Indulge in the festive flavors of creamy white chocolate, rich dark chocolate, and a refreshing peppermint crunch with this easy holiday peppermint bark
INGREDIENTS
• 12 oz (340 g) semi-sweet chocolate chips
• 12 oz (340 g) white chocolate chips
• 2 tbsp cannbis-infused coconut oil (1 per layer)
• 1 tsp peppermint extract (divided)
• 1/2 cup crushed candy canes
INSTRUCTIONS
Line a small baking sheet (9x13 or similar) with parchment paper or a silicone mat for easy removal.
In a microwave-safe bowl, combine the semi-sweet chocolate chips with 1 tablespoon of cannabis-infused coconut oil. Microwave in 20-second intervals, stirring after each, until fully melted and smooth. Alternatively, melt using a double boiler on the stove.
Stir in 1/2 teaspoon of peppermint extract to the melted chocolate.
Pour the semi-sweet chocolate onto the prepared baking sheet and spread it evenly using a spatula before placing in the freezer for 15 minutes to set.
In a clean microwave-safe bowl, melt the white chocolate chips with the remaining 1 tablespoon of cannabis-infused coconut oil, using the same method as before.
Stir in the remaining 1/2 teaspoon of peppermint extract.
Pour the melted white chocolate over the hardened semi-sweet chocolate layer and gently spread it evenly.
While the white chocolate is still soft, sprinkle the crushed candy canes evenly over the top, pressing them lightly into the chocolate.
Place the baking sheet in the refrigerator for 30 minutes or until the bark is completely hardened.
Once set, remove the peppermint bark from the pan and break it into bite-sized pieces using your hands or a knife before serving or storing in an airtight container for storage.
TIPS
• Experiment with different chocolate combinations, such as milk chocolate or even a swirl of white and dark chocolate for a marbled effect
• Add crushed nuts, toffee bits, or sprinkles for a fun twist on the classic bark