Mint Chocolate Chocolate Bark

Instructions

1. 1

   Line a large baking sheet with parchment paper. Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: For a crisper bark, avoid stirring the chocolate too much.

2. 2

   Add the peppermint extract to the melted chocolate and stir until combined.

   Tip: Adjust the amount of extract to your liking for a stronger or milder flavor.

3. 3

   Pour the chocolate mixture onto the prepared baking sheet and spread into a thin layer.

   Tip: Use a spatula to smooth out any air pockets or imperfections.

4. 4

   Melt the white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Be careful not to overheat the white chocolate, as it can seize up.

5. 5

   Pour the melted white chocolate over the dark chocolate layer and spread into a thin layer.

   Tip: Use a spatula to create a marbled effect, if desired.

6. 6

   Sprinkle the confectioners' sugar, sea salt, and crushed peppermint candies over the top of the white chocolate layer.

   Tip: For an extra-decadent bark, sprinkle a pinch of flaky sea salt over the top.

7. 7

   Let the bark set at room temperature for at least 30 minutes or in the refrigerator for 10 minutes.

   Tip: Allow the bark to set completely before breaking it into pieces.

8. 8

   Melt the milk chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Use the melted milk chocolate to attach the white chocolate layer to the dark chocolate layer, if desired.

9. 9

   Drizzle the melted milk chocolate over the top of the bark in a zig-zag pattern.

   Tip: For a more rustic bark, skip this step and simply drizzle the milk chocolate over the top.

10. 10

    Let the bark set at room temperature for at least 30 minutes or in the refrigerator for 10 minutes.

    Tip: Repeat the drizzling process until the bark is fully coated in milk chocolate.

11. 11

    Break the bark into pieces and serve.

    Tip: Store the bark in an airtight container in the refrigerator for up to 5 days.