Chocolate Peppermint Cookie Bark

Line an 8×8 brownie pan with parchment paper.

Place a bowl over a pot of simmering water (about 1-inch deep). Put the dark chocolate into the bowl and gently melt over the hot water. Add 1/4 teaspoon of the olive oil to the melted chocolate and stir well.

Pour the melted dark chocolate into the prepared pan and spread evenly. Place the pan into the fridge and let set for about 10-15 minutes.

When the dark chocolate is cooling, melt the white chocolate the same way as you did with the dark chocolate. If you use the same bowl, be sure to wash it and dry it thoroughly.

Once the dark chocolate is set, take it from the fridge and pour the white chocolate on top. Using a spatula gently spread the white chocolate, covering all of the dark chocolate layer.

Sprinkle the crushed candy cane pieces over the wet white chocolate, followed by the cookie bits. Place back into the fridge and let set.

Once the bark is firm, lift it from the tray and slice into squares or just break into various size pieces. Keep in an airtight container in the fridge until ready to use.