Peppermint Bark

NOTES:

• It's that time of year again! Holiday baking CAN be easy and fun!
• This is so pretty and SUPER easy. This will now be on my yearly holiday baking list!


INGREDIENTS
• 6 ounces (170 grams) semi sweet chocolate, coarsely chopped
• 2 tsp vegetable oil
• 6 ounces (170 grams) white chocolate, coarsely chopped
• 1/3 - 1/2 cup (50 - 80 grams) crushed candy canes

DIRECTIONS
1. Line the bottom and sides of an 8 inch (20 cm) square baking pan with aluminum foil, smoothing out any wrinkles (don’t worry if there are still a few wrinkles).
2. Melt the semi sweet chocolate and 1 teaspoon of vegetable oil in a heatproof bowl placed over a saucepan of simmering water. Immediately pour the melted chocolate into the prepared pan and tilt the pan so the chocolate makes an even layer. Place in the refrigerator for about 30 minutes, or until the chocolate has set.
3. Then, melt the white chocolate and remaining 1 teaspoon of vegetable oil in a heatproof bowl placed over a saucepan of simmering water. Immediately pour the melted white chocolate over the dark chocolate and tilt the pan so the chocolate is in an even layer. Sprinkle the crushed candy canes evenly over the white chocolate. Place in the refrigerator for about 30 minutes, or until the chocolate has set.
4. Remove the Peppermint Bark from the pan by lifting the edges of the aluminum foil. Peel back the foil and break the bark into small irregular pieces. Store in an airtight container in the refrigerator for up to two weeks.

Makes about 25 pieces.