Homemade Peppermint Bark

When the Christmas season arrives there are many things I look forward to.  Christmas carols on repeat, decking the halls, baking to my heart’s content, and eating enough peppermint bark for a small country.  My ultimate favourite in the peppermint bark department has to be the goods sold at Williams Sonoma.  I decided this year that needing to get my fix from a store front, that has hours where it is physically closed, just wasn’t going to cut it.  What made sense was searching for a recipe that replicated that deliciousness so I’m able make it anytime I get a craving, morning, noon or night.  All of the recipes I was able to search out had the same four ingredients, and almost all of the sites stressed that fewer ingredients means you have to pay attention to the quality of those ingredients.  I personally used Ghirardelli dark chocolate for my base layer and Cococo Chocolatiers white chocolate for the top layer.  Regular old chocolate chips just aren’t going to cut it for this recipe.  I also used Nielson-Massey Pure Peppermint Extract and found red and white peppermint candy canes for the crunch on top of the bark.  The results are nearly identical to the bark I buy at the store, and it was so easy I didn’t even know that it was blog worthy.  It’s the perfect treat to bring to those holiday potlucks, or wrap up individually as gifts to your loved ones.  I think it’s obvious to say that my stretchy pants will be on repeat for the rest of the holiday season, with a sequin top of course.