3-Ingredient Peppermint Bark

1. 1

   If you're not using a silicone mold, line a 9 x 12 baking dish with parchment paper.

2. 2

   Use a double boiler to melt the semi-sweet chocolate. Stir in peppermint extract. Spread the chocolate onto the mold or into the dish to create a thin, even layer.

3. 3

   Quickly clean out he boiler (unless you are lucky enough to have two), then repeat Step 2 with white chocolate. If it doesn't melt well, try stirring in milk. The dark chocolate should be cooled, but not firm, when you top with white chocolate.

4. 4

   While the white chocolate is still melted, sprinkle the candies over the top and gently press them in place.

5. 5

   Refrigerate for at least 2 hours before breaking into pieces. Store in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.