This triple chocolate peppermint bark is a delicious holiday treat, perfect for enjoying with family or giving as an edible holiday gift to loved ones!free from: gluten, egg, fish, shellfish, tree nuts, peanuts
Line a baking sheet with a silicone mat or piece of parchment paper.
Melt semi-sweet chocolate in a microwave-safe container in 30 second increments until melted. Stir in between each 30 seconds. Add a few drops of peppermint extract (half of the ⅛ teaspoon) and a ½ teaspoon coconut oil and stir until smooth.
Spread chocolate on lined baking sheet into a thin layer (it's easiest to use an offset spatula). Freeze for 10 minutes or refrigerate until firm.
Repeat chocolate melting process with white chocolate, a few drops of peppermint extract, and ½ teaspoon coconut oil. Set aside.
Melt dark chocolate with ⅛ teaspoon coconut oil and set aside.
Using the back of a heavy spoon or a rolling pin, crush candy canes in a sealed plastic bag.
Quickly spread the white chocolate layer on the hardened chocolate layer.
While white chocolate is still soft and not yet hardened, sprinkle crushed candy canes on top.
Drizzle dark chocolate over peppermint bark.
If desired, sprinkle any last remaining crushed peppermint dust over the bark.
Refrigerate until firm, about 30-45 minutes.
Using your hands or the back of a firm spoon or mallet, break peppermint bark into smaller pieces. (if the chocolate layers are separating, let the chocolate come to room temperature before breaking. Enjoy!
Nutrition information will vary based on exact chocolate types and brands used.