peppermint bark

* adapted from the LCBO Food & Drink Magazine (pre-Christmas edition, 2003)

1 pound (16 ounces) chopped bittersweet chocolate
1/2 teaspoon (or more to taste) peppermint extract
1 pound (16 ounces) chopped white chocolate
3/4 cup chopped candy canes

directions:
1. Line an 11 x 17-inch baking sheet with foil and set aside.

2. Melt bittersweet chocolate in the top of a double boiler over lightly boiling water, stirring constantly. Stir in 1/4 teaspoon of peppermint extract (or more to taste).

3. Spread chocolate evenly onto the prepared sheet, using an off-set spatula. Chill until set, about 1 hour.

4. Melt white chocolate in the top of a double boiler over lightly boiling water, stirring constantly. Stir in remaining 1/4 teaspoon of peppermint extract, (or more to taste) then add candy canes and stir to combine.

5. Spread white chocolate mixture over chilled dark chocolate, spreading to the edge of the pan with an off-set spatula.

6. Chill until set, about four hours or overnight. Refrigerate until just before serving, then break into pieces and serve or package as gifts. Will keep in fridge for 5 - 6 weeks (or more...).

notes: