Best peppermint bark
If you have a bit less, or more, of either chocolate that’s OK.
Ingredients:
12 ounces good-quality semisweet or bittersweet chocolate, or combo - chopped into 1/2-inch pieces
1-1/2 teaspoons pure peppermint extract or, peppermint oil, to taste (start with a drop or 2)
1 pound good-quality white chocolate, chopped into 1/2” pieces
1/2 to 3/4 cup crushed real peppermint
Instructions
Line a 9-by-13 or 8x8 pan with foil, letting it hang over.
Heat 1 inch of water in saucepan over low heat until steaming.
Dark chocolate layer
Put all but 3/4 cup of dark chocolate in heatproof bowl.
Set over saucepan of steaming water (don’t let bowl touch water) and stir until most chocolate is melted.
Remove bowl from saucepan but keep steaming water over low heat. Gradually stir reserved 3/4 cup chocolate into bowl, until all chocolate is melted (called seeding chocolate and results in shiny, snappy chocolate) or if not, return bowl to saucepan, stirring to melt rest of chocolate.
Wipe off any moisture from bottom of bowl.
Stir 3/4 teaspoon peppermint extract or drop or two of oil into chocolate, then pour into pan and spread evenly.
Put in refrigerator until almost set, about 10 minutes or so. What you are looking for is chocolate to be firm but just a teeny bit tacky when you touch it - if it’s too firm or cold layers may separate.
White chocolate layer
Meanwhile, put all but 1 cup of chocolate in heatproof bowl and repeat melting process over steaming water, adding last cup of chocolate and stirring just like you did with dark.
Stir in remaining 3/4 teaspoon peppermint extract or drop or two of oil, then pour over set dark chocolate and spread evenly.
Sprinkle immediately with candy, gently pressing into white chocolate.
Set aside at room temperature until firm. Lift bark out of the pan and cut or break into pieces.
Store in an airtight container at room temperature for up to 2 weeks.