Peppermint bark

by Sarah | Broma Bakery

It’s chocolate. It’s peppermint. What more can I say?

For the bark:

1/2 cup crushed peppermint candies
6 ounces semisweet chocolate
6 ounces white chocolate
2 teaspoons butter
1 teaspoon peppermint extract

Spread out tin foil over a large cookie sheet. In a small saucepan on medium heat, melt the semisweet chocolate and 1 teaspoon of the butter until smooth consistency is reached. Once melted, turn off heat and mix in 1/2 teaspoon of the peppermint extract. Pour onto cookie sheet and spread chocolate out until roughly 1/2 centimeter thick. Cool in freezer for 30 minutes.

While it is cooling, put your peppermint candies into a double-bagged ziplock. Pound the candies until they’re crushed but not powdery. Set aside.

Melt the white chocolate the same way with 1 teaspoon of butter until smooth. Add the rest of the extract and pour over hardened semisweet chocolate. Immediately sprinkle on the crushed peppermint. Leave in the fridge for roughly 1 hour, or, if you live in the tundra like me (lolz), let sit outside. Voila!