Turns out, it is not much of a challenge. Making the bark is foolproof, so without further ado....here is the recipe!
11.5 oz Dark Chocolate Chips
11 oz White Chocolate Chips
2 tablespoons Vegetable Oil (divided into two tablespoons increments)
5-6 Candy Canes, Crushed (you can smash them with a hammer. It worked better than a rolling pin, for me.)
- Take out a small/medium pot with a bowl/pot that fits inside of the first pot. Make sure the bowl/pot is stable when you balance it over the pot, and does not touch the bottom of the first pot.
- Fill the first pot with water, to just below where the bowl would touch the water. Don't let the bottom of the bowl touch the water.
- Dump the dark chocolate chips in the bowl, along with the two tablespoons of vegetable oil. Mix around with a spatula, until everything is evenly coated. Place the bowl on top of the pot, and turn the stove onto medium.
- Mix the chips periodically with the spatula, until they are melted.
- Meanwhile, place a sheet of foil in a 9x9 baking dish. (If you want it thinner, then you can do a larger dish.)
- After the dark chocolate is melted, pour it in the dish. You can tilt/shake the pan to evenly coat the bottom of the dish. and refrigerate for 30 minutes-1 hour.
- Wash the melting dish, and dry thoroughly.
- Melt the white chocolate using the same steps as you did with the dark.
- After the dark chocolate has hardened, pour the white chocolate on the dark, and even it out, so it covers the dark.
- Sprinkle the crushed candy canes on top, pressing them in the white chocolate slightly.
- Put in the refrigerator for 30 minutes-1 hour.
- Cut the bark into pieces, however big/small you want.