Double layered peppermint bark with dark chocolate! A classic treat for the holidays!


1 – 12oz bag Hershey’s Special Dark chocolate chips
1 lb almond bark (2/3 of a package or 8 squares)
1/2 tsp peppermint extract, divided
8-12 candy canes

Line a cookie sheet with waxed paper or foil.

Melt chocolate chips and add 1/4 tsp peppermint extract. Pour onto cookie sheet and spread to cover. Refrigerate 30 minutes or until hard.

Meanwhile, crush candy canes in a plastic bag with a hammer into small pieces.

When chocolate is hard, melt almond bark and add 1/4 tsp peppermint extract. Pour onto chocolate layer and spread to cover. Sprinkle candy cane pieces on top and push into top layer to set them. Freeze for 1 hour. Pull out of freezer and immediately break into pieces.