This peppermint bark is very easy to make and uses three ingredients: white chocolate, dark chocolate, and candy cane. If you use just these ingredients with chocolate chips, it turns out to be softer than most other peppermint bark.
1 cup semisweet chocolate chips
1 cup white chocolate chips
3 classic candy canes
Place candycanes out of their wrappers in one heavy duty bag inside another heavy duty bag. Pound evenly with a heavy blunt (preferably flat) object. A dough roller would work great for this. Pound until they are coarsely crushed as shown in bowl.
Place semisweet chocolate chips in a microwave safe bowl and microwave on low for about 3 minutes. It is IMPORTANT that you take out the chocolate chips to stir every thirty seconds. Chocolate chips are done when after stirring a bit, most of them are melted.
Prepare baking sheet by putting some wax/parchment paper ontop of it, making sure it is perfectly flat. spread melted chocolate with a silicone spatula (preferably) onto the wax paper carefully, using your hand to hold the wax paper in place. Spread until flat and thin as shown.
Chill in fridge while you prepare the next layer on next step;
Use the same process with the white chocolate. But, with the white chocolate, it will melt alot faster, and it will harden alot faster.
Put in microwave on low for about 2 minutes or until most of chips are melted. BE SURE TO: take out regularly from microwave every thirty seconds to stir well.
Spread upon not-completely-chilled dark chocolate and quickly sprinkle candy cane crumbles on top of it and press it lightly in before it hardens.
If white chocolate hardens too quickly, you can always get it melted quickly by placing it in a preheating oven (set to 170 degrees if it can) for about two minutes. Then proceed to press candy cane evenly in.
Place in fridge for at least thirty minutes before serving or placing in gift bags as Christmas gifts!
To see more step-by-step pictures, visit my original post of this recipe on instructables.