Averie Cooks

-1 Line a 9x13-inch pan with parchment paper and spray well with cooking spray; set aside.
-1 To a large, microwave-safe bowl, add the semi-sweet chocolate chips, and heat for 30 seconds on high power. Stop to check and stir. Heat in 10 to 15-second increments thereafter, until chocolate can be stirring smooth. Tips- Whatever you do, don't overheat the chocolate! It will burn, turn rock hard, you'll have to throw it out, and start over. After the chocolate is about 80% melted, use caution and make sure you only heat it as long as it's absolutely necessary so you can stir it smooth. Read the blog post for my recommendations on melting chocolate using a double boiler set-up if you're unfamiliar with that and/or aren't going to melt it in the microwave.
-1 Turn the chocolate out into the prepared pan, smoothing it with a spatula or offset spatula. Allow the milk chocolate to set up AT ROOM TEMP on your countertop and harden almost all the way. Tips - For peppermint bark that resists separating or not sticking together when you cut it, if the semi-sweet chocolate is almost hardened, but not quite to the point of being fully set, when you pour the white chocolate over it, this will encourage the two layers to stick together when cutting or slicing. Don't place the pan in the fridge or freezer because condensation will form when you take it out and that moisture will prevent the two layers of chocolate from sticking together.
-1 To a large, microwave-safe bowl, add the white chocolate chips, and heat for 30 seconds on high power. Stop to check and stir. Heat in 10 to 15-second increments thereafter, until chocolate can be stirring smooth. Again, make sure you only heat as long as necessary so it can be stirred smooth.
-1 Add the peppermint extract and stir to combine.
-1 Turn the white chocolate out over the hardened, semi-sweet chocolate layer in the pan.
-1 Evenly sprinkle with crushed peppermint candies** and allow the bark to set up AT ROOM TEMP until fully hardened.
-1 When the bark has set, you can slice or cut it as desired.* (Read the Tips in the blog post for how to make sure your bark layers stick together).
-1 Break the bark into pieces with your hands or place the slab of bark on a cutting board, and using a very sharp knife, slice and serve it. Peppermint bark will easily keep airtight for 1 month at room temperature, likely much longer if you can resist the temptation. There's no need to refrigerate it. You can freeze it for very long-term storage, 4 to 6 months easily.