The Lindt Maîtres Chocolatiers’ recipe for an incredibly simple chocolate-layered peppermint and nut bark
2½ bars (100 g each) Lindt Swiss Classic Surfin Dark Chocolate
2½ bars (100 g each) Lindt Swiss Classic White Chocolate
3½ to 5¼ oz (100 to 150 g) candy canes, crushed
Line baking sheet with parchment paper; set aside.
Temper both chocolates separately.
Pour dark chocolate over prepared baking sheet; using offset spatula, spread evenly to edges of pan. Refrigerate until chocolate sets, 3 to 4 minutes.
Pour white chocolate over dark chocolate; using clean offset spatula, spread evenly over dark chocolate layer. Sprinkle with candy canes. Refrigerate until white chocolate sets, approximately 5 minutes.
Break bark into pieces.
Note: You can prepare this recipe with any favourite flavour of Lindt Chocolate.