Andrew McCaul
Dark chocolate chips+
candy canes+
mint extract+
Dark Chocolate Peppermint Bark
This time of year, with temptation staring you down all the time, only go for the stuff thats really satisfying—itll be easier to stop after a bite or two. My peppermint bark is the perfect indulgence for that very reason.
To make: Melt a 12-ounce bag of dark chocolate chips in a double boiler. Remove from heat, and stir in 5 crushed candy canes and 1 teaspoon mint extract. Line a small sheet pan with wax paper; pour in dark chocolate mixture, and sprinkle 5 more crushed candy canes over the top. Refrigerate until firm, then break into 15 chunks.