Peppermint Bark

Peppermint bark has become a staple around here for the holidays.
I started making my own a few years ago when I discovered how easy it is and how great the outcome was. This is as good as any peppermint bark I have bought throughout the years. In addition, it is naturally gluten-free and perfect for gift giving.

Ingredients:
12 ounces semi sweet chocolate, coarsely chopped
2 teaspoons vegetable oil, divided
12 ounces white chocolate, coarsely chopped
1/3-1/2 cup crushed candy canes




Preparation:
Line a 9x13 baking pan with aluminum foil, leaving a little overhang for easy removal later.
Melt semi sweet chocolate and 1 teaspoon of oil over a water bath or in the microwave. Pour into prepared pan and tilt the pan back and forth until bottom of pan is covered and evenly distributed. Place in the refrigerator for about 30 minutes, until chocolate has set.
Then, melt the white chocolate and remaining 1 teaspoon oil in the same manner. Immediately pour the white chocolate over the dark chocolate in an even layer.An offset spatula may be helpful here since the chocolate sets quickly. Sprinkle crushed candy cane over the top. Place in the refrigerator for about 30 minutes, or until set.
Remove the peppermint bark from the pan by lifting the edges of the aluminum foil. Peel back the foil and break or cut the bark into desired pieces. Store in an airtight container in the refrigerator for up to 2 weeks.