This is the peppermint bark I made as little presents for our neighbors. I used the Martha Stewart medium-size cellophane bags to wrap them in, and they really looked nice!
One bag (11.5 oz) milk chocolate chips
One bag (11.5 oz) white chocolate chips
1 tsp peppermint extract
6 regular-size candy canes
First, I melted the milk chocolate and poured it onto a parchment paper-covered cookie sheet. This went into the refrigerator for a few minutes to completely set:
While that was setting, I crushed the candy canes by putting them into a Ziploc bag and banging them with a rolling pin until I had small pieces and plenty of little peppermint flakes. Make sure you do this before the white chocolate is ready to be poured.
I melted the white chocolate (double boiler method), then add the peppermint extract and mix well.
…pour it on top of the already-set milk chocolate layer, and spread it out with a spatula:
…then before the white chocolate has a chance to set, sprinkle the peppermint pieces all over the top (I also take the back of a spoon and *gently* tap the larger peppermint pieces so they will sink into the white chocolate further):
I put the cookie sheet back into the refrigerator (or freezer if I’m in a big rush – this takes no time to set, really) until it’s ready to be packaged.
Here are the bags I used, available at Michael’s — I’ll just run the ribbon through them and tie.