Salted Chocolate Peppermint Bark

Place foil on a large sheet pan, smooth side up.

Place broken pieces of the candy canes into a mini food processor and pulse 5-10 times or until broken into tiny pieces; set aside.

Bring a pot filled halfway with water and bring to a boil. Reduce to a simmer and place a glass bowl on top (make sure the water isn’t touching the bottom of the bowl). Place the dark chocolate into the bowl and stir constantly until most of the chocolate is melted. Remove and continue stirring until chocolate is completely smooth. Pour onto the foil-lined sheet pan and spread out evenly. Sprinkle with the flaked sea salt and then place into the fridge for 20 minutes or until set.

Bring the same pot of water up to a boil, reduce to simmer and place the white chocolate pieces into a glass bowl and set on top of the pot. Stir constantly until white chocolate is almost completely melted. Remove and finish stirring until smooth. Let cool slightly. Remove dark chocolate from the fridge. Pour cooled white chocolate over top. Smooth out with a spatula (dark chocolate might smear a little if the white chocolate is too warm). Sprinkle with the candy cane pieces, and gently press the pieces into the chocolate so they stick. Place the sheet pan back into the fridge to harden, about 20 minutes. Break apart and serve.