Rye Free Peppermint Bark

Total time1 hr 20 min

Prep time20 min

Cook time0 min

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Ingredients

20 servings

For the dark chocolate layer

12 oz dark chocolate (60–70% cacao), finely chopped
Lindt Excellence 85% Cocoa Dark Chocolate, 3.5 Oz Lindt Excellence 90% Cocoa Dark Chocolate Endangered Species Chocolate Bar Dark Chocolate Panther 88% Cocoa - 3 Oz Endangered Species Chocolate 72% Cocoa Smooth Dark Chocolate 3 Oz Hu Salty Dark Chocolate Bar
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1 tsp coconut oil
½ tsp peppermint extract

For the white chocolate layer

12 oz white chocolate, finely chopped
1 tsp coconut oil
½ tsp peppermint extract

For the topping

6 oz candy canes or hard peppermint candies, crushed
¼ tsp flaky sea salt (optional)

Instructions

1
Line a rimmed baking sheet (approximately 13×18 inches) with parchment paper, leaving a 1-inch overhang on two sides for easy lifting. Place the candy canes or peppermint candies in a zip-top bag, seal, and crush with a rolling pin or heavy skillet into pieces ranging from coarse crumbs to small shards, about 1/4 inch or smaller. Set aside.
2
Bring 1 inch of water to a bare simmer in a saucepan over medium-low heat. Place the dark chocolate and 1 tsp coconut oil in a heatproof bowl set over the saucepan, making sure the bottom of the bowl does not touch the water. Stir frequently until the chocolate is fully melted and smooth, about 4–5 minutes. Remove from heat and stir in 1/2 tsp peppermint extract.

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