Ingredients:

  • 2 cups white chocolate chips, divided (about 11 ounces)
  • 1 cup semi-sweet chocolate chips (about 6 ounces)
  • 1 1/2 teaspoons coconut oil, divided
  • 1/2-3/4 teaspoon peppermint extract, divided
  • 3-4 candy canes, crushed for topping

Preparation:

  1. Line a baking sheet with parchment paper and set aside.
  2. Place 1 cup of white chocolate in a microwave safe bowl with 1/2 teaspoon of coconut oil and microwave at 30 second intervals, stirring in between, until melted. Be careful as chocolate burns easily!
  3. Add in 1/4 teaspoon of peppermint extract and stir to combine.
  4. Pour the white chocolate on the baking sheet and use a spatula to spread out evenly.
  5. Pop the sheet in the freezer so the chocolate can set, about 7 minutes.
  6. Repeat the process with the semi-sweet chocolate next, adding another 1/2 teaspoon of coconut oil and melting down at 30 second intervals.
  7. Add in the remaining 1/4 teaspoon of peppermint extract and stir to combine.
  8. Pour the melted chocolate over the white chocolate layer and spread out evenly with e spatula. Freeze again to set.
  9. For the final layer, melt the remaining cup of white chocolate with the remaining 1/2 teaspoon of coconut oil. You can choose to add in another 1/4 teaspoon of peppermint extract here or omit.
  10. Spread the white chocolate on top of the semi-sweet layer and immediately sprinkle with the crushed candy canes (make sure you do this before the white chocolate hardens!) Freeze one more time to set.
  11. Crack the bark into pieces and enjoy!

Recipe adapted from Sally’s Baking Addiction