Servings: Approx 20 5MG THC servings in 1 ¼ lbs peppermint bark

INGREDIENTS

  • 8 ounces high-quality semisweet chocolate, broken into pieces
  • 8 ounces high-quality white chocolate, broken into pieces
  • 1 KIVA bar of choice (Milk, Dark) broken into pieces
  • ½ teaspoon peppermint extract, divided
  • 25 peppermint candies, crushed, divided
  • 9in square pan lined with waxed paper

INSTRUCTIONS

  1. Combine semisweet chocolate and broken KIVA bar pieces in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted.
  2. Remove from the heat and stir in 1/4 teaspoon peppermint extract.
  3. Pour melted chocolate into the prepared pan, and spread evenly to cover the bottom. Move to the side while you prepare the white chocolate.
  4. Melt the white chocolate in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until white chocolate is melted.
  5. Remove from the heat and stir in remaining 1/4 teaspoon peppermint extract.
  6. Pour melted white chocolate into the pan, directly over the first chocolate layer; spread evenly.
  7. Sprinkle the crushed candy over the top and gently press in.
  8. Refrigerate until completely hardened (about 1 hour).
  9. Remove from the pan and break into small pieces to serve.

Pro Tip: Ensure that NO water makes it into your melted chocolate, or it will cause it to “seize” (become thick, grainy, and clumpy). If you are having a hard time getting your chocolate to a silky consistency, you can introduce 1 tsp of coconut (or canola) oil to each batch of chocolate to thin it out.