Peppermint Bark

Alright, I know I'm a little late with this one, but these tasty little things are good any time of the year-- but especially Christmas. I absolutely live for Guittard, but they don't carry that regularly here in Texas. My next option is the blessedly delicious Ghiradelli.

1 Bag of Ghiradelli Milk Chocolate Chips
1 Bag of Ghiradelli Semi-Sweet Chocolate Chips (Reserve 1/8 c.)
2 Bags of Ghiradelli White Chocolate Chips
1-2 tsp Peppermint Extract
1- 1 1/2 cup Chopped/Crushed Peppermint Candy Canes
Crisco as needed

Spread parchment paper over a large cookie sheet and set aside. Melt milk chocolate and semi-sweet chocolate in a double boiler or in microwave. After melted, spread evenly over parchment paper and let cool in fridge for 5-10 minutes, but pull back out before white chocolate is done melting.

Meanwhile, melt white chocolate with a small spoonful of crisco (or as needed to keep consistency with the white chocolate). After melted, pour in desired amount of peppermint extract and candy canes. Mix thoroughly.

Pour over milk/semi-sweet chocolate to spread out evenly and make sure both layers are binding together (this is why you do not want your darker chocolate to be too cool). Melt remaining chocolate chips and drizzle over layers. Allow bark to cool completely in refrigerator. After hardened, break apart in whatever size you desire.

Notes: The 60% cocoa is absolutely wonderful with this. Mix up your variations of the darker chocolate. I'm just a milk chocolate fan, but the semi-sweet seems to set up after being cooled.