Line a 15.5 x 10.5 inch jelly roll pan with nonstick foil or parchment paper, leaving a 2 inch overhang on 2 sides. In a microwave safe bowl, melt the bittersweet chocolate on high, stirring every 20 seconds, until smooth. Spread it in the prepared pan.
In a microwave safe bowl, melt the white chocolate on high, stirring every 20 seconds until smooth. Drop small spoonfuls onto the bittersweet chocolate and using a skewer swirl the white chocolate through the dark.
Let the chocolate set for 5 minutes. Sprinkle with the candy canes, then refrigerate until set, about 30 minutes. Break into pieces before serving.
Originally Submitted
11/13/2012
0 Out of 5 from
0 reviews
You can add this Peppermint Bark recipe to your own private DesktopCookbook.