Peppermint Bark

Directions

1. Line the bottom and sides of a 9-inch or 8-inch square baking pan with parchment paper or aluminum foil, smoothing any wrinkles. Or use a lined baking sheet. Set aside.
2. Bottom layer: Place 6 ounces of white chocolate in a small heatproof bowl or a liquid measuring cup. Add 1 tsp of oil. Microwave in 20-second increments, stirring vigorously with a rubber spatula or spoon after each increment, until completely melted and smooth. White chocolate and chocolate overheat quickly, so doing this in increments is essential.
3. Once melted, stir in 1/4 tsp peppermint extract. Pour half of the melted white chocolate into the prepared baking pan and spread it into a thin, smooth layer with an offset spatula or spoon. (If using a baking sheet, make it as thin as you’d like… I usually spread it out to about 8×12 inches.) Place the baking pan in the refrigerator for 10–15 minutes or until almost entirely set. If it sets ultimately, the bark layers could separate.
4. Middle layer: Place semi-sweet chocolate in a small heatproof bowl or a liquid measuring cup.
5. Add 1/2 tsp of BetterBody Foods Coconut Oil.
6. Repeat melting as you did with the white chocolate in step 2.
7. Once melted, pour the semi-sweet chocolate over the white chocolate layer and spread it into a smooth layer. Place the baking pan back in the refrigerator for 10–15 minutes or until almost entirely set.
8. Top layer: Poor the remaining white chocolate over the bark layers and spread into a smooth layer. Sprinkle evenly with crushed candy canes. To smash, place the unwrapped candy canes in a sealed zipped-top bag and roll or bang with a rolling pin or meat mallet until crushed.
9. Refrigerate the bark until completely set, about 1 hour. Once hardened, remove from the pan and peel off the foil or parchment. Break or cut into pieces as large or as small as you want. If your bark is chilled in the refrigerator for longer than 3–4 hours, let it sit at room temperature for 10–15 minutes to soften before breaking/slicing slightly. (Or else the layers might separate.)
Cover and store leftover bark in the refrigerator for up to 3 weeks. The bark can be left at room temperature for a few days in colder months but gets a little soft.
10. Enjoy your peppermint Bark!