Cookie Cutter Peppermint Bark

• Vegetarian
• Gluten free

• Baking & Spices

  • 1/2 tsp Peppermint extract
  • 24 oz Semi-sweet chocolate
  • 24 oz White chocolate

• Desserts

  • 2 tbsp Candy canes

Found on the-girl-who-ate-everything.com

Ingredients

• 24 ounces semi-sweet chocolate (see Note)
• 24 ounces white chocolate (see Note)
• ½ teaspoon peppermint extract
• 2-3 Tablespoons of crushed candy canes (more for topping)

Directions

• Place a piece of foil on a plate and place the cookie cutter in the center.
• Melt the semi-sweet chocolate in a microwave safe bowl in 30 second intervals until melted, stirring in between.
• Pour the semi-sweet chocolate in the center of the cookie cutter, about ¼ thick. Make sure you keep pressure on the cookie cutter so the chocolate doesnt leak out the bottom. Shake the plate slightly to even out the chocolate. Place in the freezer for 10-20 minutes or until hardened.
• Melt the white chocolate or almond bark in a microwave safe bowl in 30 second intervals until melted, stirring in between. Stir in some peppermint extract and crushed candy canes. Add more to taste.
• Pour a ¼ inch layer of the white chocolate on top of the hardened semi-sweet chocolate layer. Shake to even out and sprinkle additional crushed candy canes on top. Place in the freezer to harden.
• Once completely hardened, you can pop the peppermint bark out of the cookie cutter or leave it in to gift to someone. Wrap in cellophane and cute bow.
• This bark can also be made in a 9X13 pan for a sheet of peppermint bark and then broken into pieces once hardened.