Dark & White Chocolate Peppermint Bark....DIY Gifts!

I may still be wearing the P.J's I woke up in yesterday, which is the down side......but that's not important. The UP side is that I spent almost the entire weekend baking, and making DIY Christmas gifts for our friends & co-workers on base. In order to do that, I had to make some sacrifices, mainly-showering. But just to re-assure everyone that will be receiving a DIY gift from me, I showered the night before I started, so that technically counts!

After I made these, I packed them all up in the cutest Martha Stewart Treat boxes, which I found in a set that comes with ribbon, box, tissue paper & even a label...can't beat that! Not to mention that Christmas stuff at Michael's is the B.O.M.B.!

Enjoy....

Dark and White Chocolate Peppermint Bark

Ingredients:

1 & ½ bags high quality dark Chocolate chips

1 & ½ bags high quality White Chocolate chips

3 teaspoons real Peppermint Extract (divided)

1 box Candy canes (individually wrapped)

Wax paper

Non-stick spray

A large cookie sheet with no edge

A freezer (lol)

Directions:

Melt dark chocolate chips over a water bath on medium-low heat. Once melted mix in 1 teaspoon peppermint extract, mixing well until well combined. On a cookie sheet, cover with wax paper, then spray lightly with non-stick spray. Pour the melted chocolate evenly across the sheet, spreading with a spatula to coat evenly. Place into the freezer immediately.

Melt white chocolate chips over a water bath on medium-low heat. Once melted mix in 2 teaspoons peppermint extract, mixing well until well combined. Remove cookie sheet with dark chocolate from freezer, & pour white chocolate over the top, spreading quickly and evenly. Take care not to overwork the chocolate as it will begin to melt the darker layer underneath. Immediately sprinkle with crushed candy canes & place back into the freezer overnight.

The next day: Remove bark from freezer, & cut into sections by splitting with the tip of a sharp knife. The bark should break into pieces. Store in fridge or in a zip lock bag for up to 2 weeks.