Peppermint Bark for Two

Line a 9″ x 5″ x 3″ bread loaf pan with parchment or wax paper, leaving enough overhang to be able to pull the bars out of the pan when they are done.

In a double boiler (or a bowl set over a small pan of simmering water), melt the semi-sweet chocolate, ½ teaspoon of the oil and the peppermint extract. Stir it as it melts and take care not to let the water beneath it boil. Once it’s smooth, pour it into the loaf pan. Set the pan in the fridge to set. Mine took about 30 minutes.

Wipe out the bowl used for the semi-sweet chocolate, then add the white chocolate and remaining ½ teaspoon of oil. Over the double boiler, melt this mixture until smooth, then pour over the semi-sweet chocolate layer. Move quickly to spread it into an even layer. Sprinkle the candy canes on top. Set in the fridge for at least 30 minutes. Before serving, bring the candy to room temperature.