Chocolate Peppermint Bark

Line a 13×9 pan with aluminum foil. Spread semi-sweet chocolate chips on the foil lined pan. Put in a preheated 225 degree (F) oven just long enough to melt the chocolate chips (around 5 minutes or so). Take the pan out and with a spatula spread the chocolate chips evenly in the pan. Place the pan in the refrigerator for at least 20 minutes. The chocolate needs to be completely set and very cold. You may want to put it in the freezer for an additional 5 to 10 minutes.

When the chocolate is completely set and cold (leave it in the fridge while doing the next step) melt your white chocolate chips in a double boiler. When the chips are completely melted add the peppermint extract and half of the candy canes and stir. Spread this evenly over the very cold chocolate layer. Take the rest of the candy canes and sprinkle them over the top of your white layer. Refrigerate until completely set.

Break into pieces, place in a decorative container and what a wonderful tasty gift!