Servings: vary
Total Time: varies
Ingredients
- 1 (12 ounce) bag semi sweet chocolate chips
- 1 tsp. coconut oil
- 10 ounces vanilla almond bark
- 1/2 tsp. peppermint extract (oil based)
- 1/4 cup crushed candy canes (about 3 full sized candy canes)
Directions
Cover an 11x18 inch baking sheet with wax paper.
Melt chocolate with coconut oil in the microwave or on the stove.
Pour chocolate onto wax paper, spreading into a smooth layer. Place chocolate in the freezer. Meanwhile, melt almond bark and stir in peppermint extract.
Pour over chocolate layer and add crushed up candy canes. Cool in the refrigerator or freezer. Cut or break into pieces.
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