PEPPERMINT BARK

Prep Time: 30 mins | Cook Time: 5 mins | Total Time: 40 mins + 1 hour to cool

Ingredients:

• 12 crackers - I used Wasa crispbreads

• 12 ounces extra dark or bittersweet chocolate chips

• 4 ounces white chocolate

• 1/2 cup crushed peppermint candies or a candy cane

• 3/4 tsp peppermint extract (optional)

Directions:

1. Line a cookie sheet with parchment paper.

2. Add crackers onto sheet.

3. In a large saucepan, add water.

4. Heat over medium heat until water is steaming, not boiling.

5. Place a heatproof bowl into the saucepan and add your dark chocolate. Stir until melted.

6. Once chocolate is melted, add in 1/2 tsp peppermint extract (optional).

7. Spread melted dark chocolate over the crackers evenly. Make sure to leave a border. Let sit until chocolate is set. To speed up the process, place the cookie sheet in the fridge.

8. While the dark chocolate is setting, melt the while chocolate the same way as the dark chocolate.

9. Once the white chocolate is melted, add in the remaining 1/4 tsp peppermint extract (optional).

10. Transfer white chocolate into a piping bag or in a baggie with the corner cut off.

11. Drizzle white chocolate over the dark chocolate.

12. Crush the peppermint candies and sprinkle over the white chocolate.

13. Let sit or place in the fridge for about 1 hour (until they set).

14. Enjoy!