Posted by Rachel Schwartz on 12/18/2019 to
Family
Ingredients:
- 16 oz semi-sweet chocolate
- 16 oz white chocolate
- 6 candy canes, crushed
- 12 Oreos, chopped
Directions:
- Line the bottom and sides of a 9x12 baking pan with parchment paper. Make sure to smooth out any creases and set aside.
- Place the semi-sweet chocolate in a microwavable bowl and microwave in 20 second intervals, stirring with a spatula after each interval, until the chocolate is completely melted and smooth. Pour the melted chocolate into the baking pan and gently spread it out to a thin, smooth layer with a spatula the back of a spoon. Place the pan in the refrigerator while you prepare the second layer.
- While the first layer is cooling, take the white chocolate and melt it in the microwave using the same 20 second intervals until it is melted and smooth.
- Take the pan out of the refrigerator. The chocolate should be cooler but will not have set completely. Sprinkle half of the crushed candy canes and chopped Oreos on the semi-sweet chocolate layer. Then, pour the melted white chocolate on top and carefully spread it out into a smooth layer.
- Sprinkle the remaining crushed candy canes and Oreo pieces on top of the white chocolate layer and place the pan back into the refrigerator. Leave the pan in the refrigerator for at least 1 hour or until the chocolate has completely hardened.
- Once the chocolate has set, remove it from the pan and peel away the parchment paper. Break the chocolate bark into pieces or use a knife to cut it into squares.
- Store the bark in the refrigerator until ready to serve.
Note: If stored in an airtight container, the bark should keep for up to two weeks.
