Peppermint Bark is SO easy to make. And it’s chocolate… and peppermint… how can you resist?
Get a 9×9 pan and line it with parchment paper.
Melt 12 oz of Ghirardelli dark chocolate and pour in the pan, stick it in the freezer while you do the next step.
Melt 12 oz of Ghirardelli white chocolate (I put in half a teaspoon of peppermint extract at this point but you don’t have too). Pour on top of the dark. Spread carefully as the white will start to melt the dark and swirl. You can tap the pan on the counter to get it settled. Then sprinkle a 1/2 cup of crushed candy canes on top! Chill in the fridge for at least 2 hours.
I keep mine in the fridge for the holidays… and away from my husband’s eyes!