Ingredients:

  • 8 ounces (225g) bittersweet chocolate, finely chopped
  • 1/2 cup (120ml) heavy cream
  • 2 tablespoons (30g) unsalted butter, cut into small pieces
  • 1/4 teaspoon peppermint extract (optional)
  • 12 ounces (340g) white chocolate, finely chopped
  • 1 teaspoon vegetable shortening
  • 1 cup (approximately 12 standard size) peppermint candy canes, crushed
  • 1/4 teaspoon coarse sea salt (optional)

Instructions:

  1. Line the baking pan with parchment paper, leaving an overhang for easy removal.
  2. Place candy canes in a Ziploc bag and crush with a rolling pin until you have a mixture of fine and coarse pieces. Alternatively, use a food processor for a quicker result.
  3. Heat the heavy cream in a saucepan until just simmering. Pour over the chopped dark chocolate. Let sit for 1 minute, then whisk until smooth and glossy. Stir in the butter and peppermint extract (if using).
  4. Pour the dark chocolate ganache into the prepared pan and spread evenly.
  5. Refrigerate for at least 30 minutes, or until firm to the touch.
  6. Melt the white chocolate and shortening in a double boiler or microwave at 30-second intervals, stirring in between, until smooth. Be careful not to overheat.
  7. Pour the melted white chocolate over the firm dark chocolate layer, spreading evenly.
  8. Immediately sprinkle the crushed peppermint candy canes evenly over the white chocolate layer. Sprinkle with coarse sea salt (if using).
  9. Refrigerate for at least 1.5 hours, or until completely firm.
  10. Once firm, lift the peppermint bark out of the pan using the parchment paper overhang. Break into irregular pieces. Serve and enjoy!