Peppermint Bark Christmas Treat: Ready in 30 Min

Instructions:

1. Line your pan. Place a sheet of parchment paper on your baking sheet so it lays flat. Note: A tiny dot of butter under the corners of the paper keeps it from sliding.
2. Melt the dark base. Place 12 oz semi sweet chocolate chips in a glass bowl over simmering water. Stir gently until 90% melted, then remove from heat and stir until completely smooth.
3. Spread the first layer. Pour the melted dark chocolate onto the parchment and use an offset spatula to spread it into a rectangle about 1/4 inch thick.
4. Initial chill. Place the tray in the fridge for about 12 to 15 minutes until the surface is dull and tacky but not hard.
5. Melt the white chocolate. Use a clean, dry bowl to melt 12 oz white chocolate chips. Wait for a silky, flowing consistency before proceeding. Note: White chocolate burns faster than dark, so go slow.
6. Infuse the flavor. Stir 1 tsp peppermint extract into the melted white chocolate. Mix until fully incorporated to ensure every bite has that festive zing.
7. Apply the top layer. Remove the dark chocolate from the fridge and pour the white chocolate over the top. Spread gently with a clean spatula to avoid swirling the layers together.
8. Add the crunch. Immediately sprinkle 1/2 cup crushed peppermint candies and 1/4 tsp flaky sea salt over the wet white chocolate. Press down very lightly with your palms to ensure the candies stick.
9. Final set. Chill the bark in the fridge for at least 35 minutes until the entire sheet is cold and firm.
10. The shatter. Peel the bark off the parchment and use your hands to snap it into irregular, rustic shards.