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White Bean Chicken Chili

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White bean chicken chili happens to be one of our favorite, easy, one pot meals.  Is there anything better than a one pot meal?  No.  There actually is not.  Talk about making life simple.  You are going to love this recipe because it’s so darn delicious and easy peasy to make!  We’ve been making this white bean chili for years and once you try it, you will likely see why.  So, you want to know how to make it happen?  Here goes:

Start by heating up a large dutch oven or stock pot over medium heat.  Heat up a little olive oil and toss in the onions.  Saute them up until nice and translucent and soft.  Then add in the jalapeño and garlic and cook for another minute or two.  Add in the spices and green chilies, then the chicken broth and stir to combine.  Yum.  It will be smelling quite nice at this point!

The next step is actually fun! You get to smash the beans!  Woohoo!  It’s a party going on now.  Just smash away!  Get out all your aggressions.  Okay, this is sad.  I will stop.  Some of us happen to find joy in the simplest things…or just need to get a life! ha  Anyway, you can add the smashed beans to the soup now.  They will help to thicken it up and add some great flavor.

Bring the pot to a nice simmer and add the frozen corn and the Greek yogurt.

Turn off the heat and add the shredded chicken, the other can of whole beans, cilantro and fresh lime juice.  Season with salt and pepper and serve it up with your favorite fixings.  Some salty  tortilla chips are really good and of course you could add some sliced avocado because there’s always a place for avocado in this house.  We hope you love this white bean chili as much as we do!

Check out some of our similar recipes:

http://www.goodthymekitchen.com/turkey-veggie-chili/

Green Chile Chicken Enchiladas

White Bean Chicken Chili
 
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Serves: 6-8
Ingredients
  • 1 Tbsp good quality olive oil
  • 1 yellow onion , diced
  • 1 jalapeno, seeded and minced
  • 2 cloves garlic, minced
  • 2 tsp cumin
  • ½ tsp corriander seed
  • ½ tsp chili powder
  • ½ tsp paprika
  • 1 small can (4 oz.) diced green chilies
  • 2 cans (14oz.) white cannellini beans or great northern beans, drained and rinsed
  • 4 cups low sodium chicken broth
  • 1 C frozen corn
  • ½ C 0% greek yogurt
  • 4 C shredded chicken
  • ½ C cilantro, chopped + more to garnish
  • juice of 1½ limes + more lime wedges to serve
  • salt and pepper to taste
**Optional garnishes - tortilla chips, grated sharp cheddar or pepperjack cheese, sour cream or greek yogurt, chopped cilantro, cubed avocado
Instructions
  1. Heat olive oil in a large soup pan or dutch oven over medium heat. Add onions and sautee until translucent - about 5 minutes. Add jalapeno and garlic and sautee for another 2 minutes. Add spices and green chiles and stir to incorporate. Add chicken broth and bring to a low simmer.
  2. In a low bowl smash 1 can of beans with the back of a fork. Add smashed beans to the soup and stir to mix - this will help thicken the soup.
  3. Once soup is simmering add frozen corn and greek yogurt. Turn off the heat and add chicken, remaining can of whole beans, cilantro and lime juice. Season with kosher salt and cracked pepper to taste. Serve immediately with your favorite garnishes.

Quinoa Fried Rice

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If you love fried rice like we do, we know you are going to be really excited about this amazing “cleaned up” fried rice recipe.  We omitted the rice and subbed in our favorite protein…quinoa!  If you are a regular here are Good Thyme Kitchen, you already know how much we love quinoa.  If you are new here, well, now you know.  We are big fans.  Quinoa is so good for you.  I’m going to jump on the quinoa high horse for a second so bare with me.  It’s just so important that you know why we are such big fans. Quinoa is one of the most protein rich foods you can eat.  It contains almost twice as much fiber as other grains (yay for fiber),  it has iron, magnesium and and vitamin B.  Almost done, it’s gluten free (yup) and is loaded with calcium and antioxidants.  Oh, and it tastes awesome!!  So, now you know why we are like quinoa cheerleaders.

So, back to the quinoa fried rice…this is so easy to make. The recipe calls for cooked quinoa so unless you have some already made in the fridge, get going on that step first.  Just cook it according to package instructions and you are good to go!

Once your quinoa is cooked, start by cooking the eggs in a large skillet over medium heat with a little butter.  Transfer to a plate and cut into pieces.

Return the pan to the heat and add in the olive oil. Add in the chopped onions and cook for about 3 minutes.  Add the garlic and cook for an additional minute.  Add in the quinoa, peas, hoisin, soy sauce and sesame oil and stir fry for about 4-5 minutes.

The final step is to just add in the chopped egg and fresh green onions.  Season with salt and pepper if you so desire and dinner (or lunch) is served!

Check out some of our favorite similar recipes:

http://www.goodthymekitchen.com/cashew-chicken-with-coconut-cauliflower-rice/

http://www.goodthymekitchen.com/orange-ginger-veggie-stir-fry-cauliflower-rice/

 

Quinoa Fried Rice
 
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Serves: 4
Ingredients
  • 1 tsp unsalted butter
  • 2 eggs, beaten
  • 2 tsp good quality olive oil
  • ½ medium yellow onion, finely chopped
  • 1 clove garlic, minced
  • 2 C quinoa, cooked
  • ½ C frozen peas, thawed
  • 3 Tbsp hoisin sauce
  • 2 Tbsp soy sauce
  • 1 tsp toasted sesame oil
  • ¼ C green onions, thinly chopped
  • kosher salt and cracked pepper to taste
Instructions
  1. Heat butter in a large skillet over medium-high heat. Add eggs and leave flat for about 2 minutes until cooked. Remove from pan, transfer to a plate and cut into pieces.
  2. Return pan to heat and add olive oil. Add chopped onions and cook for about 3-4 minutes. Add garlic and cook for an additional minute. Add quinoa, peas, hoisin, soy sauce and sesame oil. Sir-fry stirring continuously for about 4-5 minutes.
  3. Add in cooked egg and green onions, season with S&P to taste. Serve immediately.

Yogurt, Granola, Berry Parfaits

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Sometimes I just want a really pretty breakfast and these yogurt, granola, berry parfaits are the perfect solution.  First of all, they are beyond simple to make and secondly, they are super delicious.  These parfaits are perfect for entertaining as well.  Think, wedding or baby shower, brunch with friends, holiday guests staying at your home.  The list goes on and on…but basically, we are just saying that you can serve something as simple as a yogurt, granola and berry parfait and look like a total rock star!  You can go as far as making the yogurt and granola homemade (we happen to have a delicious recipe for homemade granola right here at GTK) but you can also skip the making it yourself process and buy the ingredients for a time saver!

If you want to make your own granola, you are in luck.  We love our homemade GTK granola.  Double the batch so you have plenty to last you thought the week!

http://www.goodthymekitchen.com/homemade-granola/

 

Yogurt, Granola, Berry Parfaits
 
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Serves: 2
Ingredients
  • 2 C 0% Greek yogurt or yogurt of choice
  • 1 C granola
  • 2 C berries (strawberries, blueberries, raspberries)
Instructions
  1. Spoon 1 C of yogurt into 2 cups , divided. Top with ½ C granola and 1 C berries, divided. Repeat to make a second layer. Serve immediately
** Can also add granola forst followed by yogurt and berries if desired.

 

Seared Scallops over Pea Puree

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Looking for a quick, easy, healthy, delish dinner??  Look no further.  No, but seriously, these seared scallops over pea puree checks all of the boxes.  This dinner is a cinch to make, done in about 15 minutes.  There are very few ingredients needed to pull this dinner off, and you will look like a total gourmet.  Convinced yet?  Oh and did I mention that the scallops mixed with the pureed peas taste ah-mazing? Well, they do.

Scallops are one of my favorite things to cook, I love the golden crust that forms on the outside when you flash sear them.  Yep, I’m a sucker for crusty scallops!  There are a few tricks when searing scallops to make sure you get them just right.  You want to make sure you buy large scallops…skip the small guys.  Also, it’s important to buy very dry scallops, otherwise you will never get a good sear.  Lastly, never overcrowd your pan when cooking the scallops, they need their space.  Oh, and don’t use a non-stick pan or you will never achieve a golden crust.  Got all that?  Good!

Now that we’ve got the basics covered when it comes to searing scallops and achieving the perfect crust it’s time to talk about the pea puree.  There is really nothing to it, just add peas, basil, garlic and a touch of olive oil to a food processor and flip the switch.  Season it up with some S&P and sprinkle some whole peas into the mix before serving and you’re good to go.  It’s that simple!

Add this dish to your weeknight meal rotation, it’s perfect for a busy night when you want a healthy, gourmet dinner but don’t have much time to cook.  You will love this recipe, trust us!!

 

Seared Scallops over Pea Puree
 
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Serves: 2
Ingredients
  • 6 large dry scallops
  • 2 C frozen peas
  • ½ C fresh basil leaves
  • 1 clove garlic
  • 1 Tbsp + 2 tsp good quality olive oil
  • kosher salt and cracked pepper
Instructions
  1. Steam frozen peas according to package directions. Using a high powered blender or food processor, add peas, basil leaves, garlic and 1 Tbsp olive oil. Puree until smooth. Season with S&P to taste. Can reserve a few whole peas to add to the puree once finished.
  2. Heat a medium cast iron skillet over medium-high heat. Use remaining olive oil to rub on outside of scallops. Generously season with S&P. Sear each side of scallops for approximetely 3 minutes, until a golden brown crust forms.
  3. Divide pea puree between two plates. Top with seared scallops. Optional - lightly drizzle additional olive oil over the top. Serve immediately.

Cauliflower Alfredo Over Zoodles

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Bring on the cauliflower Alfredo over zoodles! We happen to love Alfredo but it is not exactly something that you can eat on a regular basis without feeling very guilty. There happens to be just a few calories in the “real” stuff.  That is why we decided to try Alfredo that’s made with cauliflower instead!  This stuff is fantastic and we are quite excited about it.  Cauliflower is all the rage these days and it’s just so great how you can substitute it in a variety of ways.  We know we love cauliflower rice so we were sure this recipe was going to work out. All of our kids love Alfredo so we did a secret test to see if they’d be into this recipe and guess what??  They were!! They actually really liked it.  We did however, feed it to them over pasta instead of zoodles.  I mean, we didn’t want to push our luck right?  We however, loved it over the zoodles!

Check out how easy peasy this stuff is to make! Just start by cutting the cauliflower into florets.

Boil the florets until they are soft and cooked through, then drain them and transfer to the food processor.  Add the chicken broth and pulse until smooth.  Add in the cream, garlic and cheese (you’re welcome) and pulse until combined. The smell is so amazing!  Season with salt and pepper to your liking.

Now you can get going on the zoodles.

Heat up the olive oil in a large skillet and saute the zoodles for about 3-5 minutes until they begin to break down.  Add the cauliflower Alfredo to the skillet and stir to combine.  Serve with additional Alfredo sauce over the top of the zoodles and season with a sprinkle of cheese.  We know you are going to love this.

 

Cauliflower Alfredo Over Zoodles
 
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Serves: 4
Ingredients
  • 1 head cauliflower, cut into florets
  • 6 C water
  • 1½ C chicken broth
  • ¼ C heavy cream
  • 1-2 cloves garlic - begin with one clove, add an additional clove if needed
  • **1/2 C + more for serving grated quattro formaggio cheese blend
  • Kosher salt and cracked pepper to taste
  • 2 tsp good quality olive oil
  • **3 medium zucchinis, spiralized
  • ¼ C flat leaf parsley, chopped
**Quattro formaggio is an italian cheese blend, we love Trader Joe’s quattro formagio. If you can't find quattro formagio you can substitute grated parmesan.
** If you don’t have a spiralizer you can purchase spiralized zucchini noodles in the produce section of most grocery stores
Instructions
  1. Add water to a large pot and bring to a boil. Add cauliflower florets, boil for approx 6 minutes until cauliflower is cooked through. Drain in a collander, add cauliflower to a food processor or high powered blender.
  2. Add chicken broth and pulse until smooth. Add cream, garlic and cheese and pulse until incorporated. Season with S&P to taste.
  3. Heat olive oil in a large skillet over medium-high heat. Add zoodles and sautee for 3-5 minutes until the zoodles begin to break down. Add 1 C of cauliflower alfredo to the skillet, stir and remove from heat after 1 minute.
  4. Serve with additional cauliflower sauce over the top, garnish with a sprinkle of cheese and chopped parsley.

Roasted Beet Hummus

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We know what you are thinking.  Wow, that’s reeeeeally Pink!  Right?  Well, yes it is…and we love it!  This roasted beet hummus is very pink and very very delicious!  We both happen to absolutely love beets so we might be a little biased but all we ask is that you don’t knock it until you try it, ok?  If you happen to be a beet fan, this recipe is gonna knock your socks off!  This roasted beet hummus has a deliciously light, lemony, garlicky flavor and it is so good.  Bring this hummus to your next event with friends and just watch their faces light up.

In true GTK fashion, we have kept this recipe simple and healthy.  There are very few ingredients and it’s a piece of cake to make. You need to start by roasting the beet in the oven.  This part takes about 45 minutes so, while this is happening, you can be getting lots of other stuff done around the house.  No excuses…for me it’s laundry.  That is one job that just never seems to end!  I mean, do the people really need to wear so many clothes?  Sorry, I digress.  Back to the roasted beet hummus.

Once the beet is cooked and has cooled, simply peel the skin off and toss it into the food processor along with the garbanzo beans, lemon zest and juice, tahini and garlic and let her rip!  Pulse it until it’s nice and smooth.  Add salt as needed and either serve it up immediately, or pop it into an airtight container and store in the fridge for up to a week.  You have to trust us on this one…we know you are going to love it!


Roasted Beet Hummus
 
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Serves: 1½ C
Ingredients
  • 1 medium red beet
  • 1 15oz can garbanzo beans, drained
  • zest of 1 medium lemon
  • juice of 1 medium lemon
  • 3 Tbsp tahini
  • 1 clove garlic
  • kosher salt to taste
Instructions
  1. Preheat oven to 450 degrees. Cut greens off of the beet. Wrap the beet tightly in foil and place on a roasting pan. Roast for 45 minutes. Remove from oven, allow to cool before removing from foil. Remove skin from the beet, it will slide right off using your fingers.
  2. Using a food processor add the roasted beet, garbanzo beans, lemon zest and juice, tahini and garlic. Puree until smooth. Add kosher salt to taste. Serve immediately or store in an airtight container in the fridge for up to 1 week.

Cobb Salad

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The Cobb Salad is an absolute classic and we couldn’t be more thankful for this beautiful creation.  It’s funny because, as I was writing this, it made me curious as to where the Cobb salad actually came from.  So, naturally, I had to google to find out more.  This kind of stuff fascinates me.  Is that sad?  Have I nothing better to do?  Possibly.  But Kari and I have already told you that we are obsessed with all things food and I guess learning about the origin of recipes is part of that obsession.  Don’t judge.  Anyway, a quick “high level” overview for you…just in case you are not quite as interested as me.  The Cobb is an American garden salad that mainly consists of lettuce, tomato, bacon, hard boiled egg, avocado, chicken, blue cheese and a red-wine vinaigrette.  (We already knew that part, right?) It’s believed to date back to the 1930’s where it was served at the Hollywood Brown Derby Restaurant.  The restaurant’s owner was named Robert Howard Cobb.  Wow!  Cool huh?  Now we know something new. I figured it was a salad that has been around for a very long time and I was right.  I feel so much better now.  Bottom line, it’s one of our favs at GTK and we love how easy it is to make!

We like a traditional Cobb salad and therefore have all of the typical ingredients in this recipe.  We did however, use turkey bacon instead but that’s just a personal preference to cut down on the calories but not on flavor! We served this one with some delicious asparagus on the side because, why not?

This Cobb salad is easy peasy to assemble.  The motivation for having it this week is due to food prep!  You know how big we are on our food prep right?  Well, we already had the hard boiled eggs and the chicken prepared…after that, it’s a cinch!

We know you are going to love the red-wine vinaigrette too.  It’s tangy and delicious and pairs perfectly with this dish!  Make extra vinaigrette to use again later!  You’ll be so happy you did!

Check out some of our other delicious salads:

http://www.goodthymekitchen.com/brussels-sprout-kale-harvest-salad/

http://www.goodthymekitchen.com/panzanella-salad/

 

Cobb Salad
 
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Serves: 4
Ingredients
  • 6 heaping cups romaine lettuce
  • 2 hard boiled eggs, cut in half - lengthwise
  • 1 avocado, chopped into large chunks
  • ¾ C rainbow baby hierloom tomatoes, halved
  • ¼ C blue cheese, crumbled
  • 2 pieces cooked turkey bacon, chopped
  • 1 C chopped cooked chicken breast
  • kosher salt and pepper to taste
For the Red Wine Vinaigrette:
  • 1 Tbsp dijon mustard
  • 1 Tbsp lemon juice
  • 3 Tbsp red wine vinegar
  • 1 Tbsp honey
  • 4 Tbsp good quality olive oil
  • 1 clove garlic chopped
Instructions
For the Red Wine Vinaigrette:
  1. Add all ingredients to a small bowl and whisk until combined. Set aside
For the Salad:
  1. Spread lettuce out on a large flat platte or low salad bowl. Arrange remaining ingredients over the lettuce (either mixed - as pictured, or in strips)
  2. Drizzle salad with red wine vinaigrette or serve on the side.

Turkey Veggie Chili

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Is there anything better thank one pot cooking?  We think not.  Especially on a cold winter day!  There is really nothing that sounds better than a big warm pot of turkey veggie chili.  At least that’s how we feel.  We love this recipe and have been making it forever!  This dish is perfect for large gatherings and is the standard go to on game day!  After we have it for dinner, the kids actually request it in their school lunch the next day.  That is the ultimate.  We know a recipe is a success when that happens.

Start by browning up the ground turkey in a large dutch oven or stockpot with a little olive oil. We like to add a pinch of salt and pepper just to season up the turkey while it’s cooking because seasoning is best done in layers.  Allow the meat to cook until it begins to brown.  Then add in the minced garlic.  Cook for about one minute then add in the onions, celery, carrots and bell peppers and cook for about another minute.  Add in all of the seasonings, chili powder, cumin, paprika, chipotle chili powder and bay leaves and stir for two minutes.

Now you can add in the tomato sauce, chicken stock, beans and diced tomatoes with the sauce.  Stir everything together and turn down the heat to a low simmer for about 15-20 minutes.  Now, you can just sit back and enjoy the amazing aroma that is happening in your kitchen.  During this time, you can whip up some delicious corn bread or something fun to serve on the side.

We love to put out all kinds of fun toppings to serve with this chili.  Some of our favs or shredded cheese, sliced avocado (duh), jalapeños, diced onion or fresh cilantro!  Yum!  Serve this one up for your next big gathering and you will get to be a guest at your own party!  You can do everything ahead of time!  Sounds like a Win!!

Here’s another one of our favorite cold weather dishes:

Chicken Tortilla Soup – Loaded with veggies

 


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Turkey Veggie Chili
 
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Serves: 6
Ingredients
  • 1 pound ground turkey
  • 3 large carrots - chopped
  • 3 large stalks celery - chopped
  • ½ large yellow onion - diced
  • 1 red bell pepper - chopped
  • 1 yellow pepper - chopped
  • 1 can white cannellini beans (drained and rinsed)
  • 2 cloves garlic - minced
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp chipotle chili powder
  • 2 bay leaves
  • 1 15 oz can tomato sauce
  • 1 15 oz can diced tomatoes with sauce
  • 2 Cups chicken stock
  • 1 Tbsp olive oil
  • salt and pepper to taste
Instructions
  1. Heat a large stock pot or dutch oven over medium - high heat and add in olive oil. Add turkey and cook 5 min. While turkey is cooking, season with a pinch of salt and pepper. Once turkey begins to brown, add in minced garlic and stir for 1 minute.
  2. Add onion, celery, carrots and bell peppers and stir for another minute. Then add in the chili powder, cumin, paprika, chipotle chili powder and bay leaves. Stir for 2 minutes.
  3. Add in tomato sauce, diced tomatoes with juice, beans and chicken stock. Stir to combine and simmer over medium heat for 15 - 20 minutes.
  4. Remove and disgard bay leaves prior to serving.
  5. Serve with toppings of your choice. Sliced avocados, shredded cheese, diced onion, sour cream, fresh jalapenos, cilantro and or hot sauce

Maple Cinnamon Roasted Almonds

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Maple Cinnamon roasted almonds are like the most delicious snack ever!!  We are always looking for fun ways to kick up your daily staples and it amazing how adding a little maple syrup and cinnamon can do the trick.  We call almonds a daily staple because for us they really are.  Almonds are great for snacking, enjoying in a salad, pulsing in the food processor for many of our ball recipes, and a whole lot more!  The best news for you today is that these little gems are like the easiest thing ever to make!

Start by preheating the oven to 350 degrees and lining a baking sheet with parchment paper then set it aside. Then heat the maple syrup, coconut oil,cinnamon and salt in a small saucepan over medium heat.  The smell is outa this world during this part…but it’s about to get even better.  Add the almonds to the heated mixture and stir until they are nicely covered.

Pour almonds onto the baking sheet and spread them out evenly.  Toss them into the oven and bake for 10 minutes.  Remove from oven and allow to cool before you do diving in!!  Warning: once you start, you won’t be able to stop!!

Set these guys out for your next party and watch the people go nuts!  ha ha ha

You don’t want to miss our similar recipe for sweet and spicy candied nuts!  Check it out!

Sweet and Spicy Candied Nuts

Maple Cinnamon Roasted Almonds
 
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Serves: 2 C
Ingredients
  • ¼ C pure maple syrup
  • 1 tsp coconut oil
  • 1 tsp cinnamon
  • pinch of kosher salt
  • 2 C raw almonds
Instructions
  1. Preheat oven to 325 degrees. Line a rimmed baking sheet with parchment paper and set aside.
  2. Heat a small sauce pan over medium heat. Add maple syrup, coconut oil, cinnamon and salt, whisk until combined.
  3. Add almonds and mix to coat. Bring to a low simmer, stirring occasionaly for 5 minutes. Spread almonds out evenly over baking sheet.
  4. Roast almonds for 10 minutes. Remove from oven and allow to cool completely. Transfer almonds to an airtight container or eat immediately.

Peppermint Bark

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It really just isn’t the holidays without peppermint bark.  I mean, is there anything better than the combination of dark and white chocolate and the cooling flavor of peppermint?  I think not!  You see this delightful treat just about everywhere this time of year but you know us, we just have to make it ourselves!  We are not knocking the store bought stuff but once you see how easy this scrumptious dessert is, hopefully you will be committed to trying it yourself!  C’mon, you got this!

The first step is really fun.  You can use this opportunity to take out any aggression you may be holding in right now!  Ha!  Or, let the kids participate.  The will love this part.  You have to put your peppermint candies in a ziploc bag and break it up with a meat tenderizer or rolling pin. Just hammer away, breaking the candies up into small bite sized pieces!  Yum!

Just look at how few ingredients you need to make this dish come together!  You got this!

Melt the semi-sweet chocolate in a saucepan until it’s nice and smooth.  Add in the peppermint extract and mix until combined. Pour the chocolate onto a parchment lined sheet pan and spread it out thinly using a spatula. Pop the sheepan into the freezer for 15 minutes.  While it’s chilling in the freezer, you can get going on the white chocolate.  Simply repeat what you did with the semi-sweet chocolate and peppermint extract but also add in 1/4 cup of the crushed peppermint candies.

Remove the chilled chocolate from the freezer and spread the white chocolate mixture on top of it.  Sprinkle with the remaining crushed candy and press it into the chocolate to make sure it sets.  Transfer the sheet pan to the freezer for an additional 10 minutes.  Remove and break it up with your hands.  Store in airtight container or a freezer bag. We love to give this as a gift this time of year. Bring this to your next party, the people are going to go nuts!  Trust us!

Check out some of our other favorite holiday treats:

Cranberry, White Chocolate & Oatmeal Cookies

Molasses Cookies


5.0 from 1 reviews
Peppermint Bark
 
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Ingredients
  • 12 oz bag semi-sweet chocolate chips
  • 12 oz bag white chocolate chips
  • 1 tsp peppermint extract
  • ½ C crushed peppermint candy canes
** Recommend good quality chocolate like Ghirardelli or Guittard
Instructions
  1. Line a sheet pan with wax paper. Heat semi-sweet chocolate in a saucepan over low heat. Stir continuously until chocolate is melted and smooth, add ½ tsp peppermint extract and stir to mix. Pour chocolate onto sheet pan, spread out evenly with a spatula. Place sheet pan in the freezer - allow to set for at least 15 minutes.
  2. Add white chocolate chips to a saucepan over low heat, stirring continuously until chocolate is melted and smooth. Add ½ tsp peppermint extract and ¼ C crushed peppermint and mix until combined.
  3. Remove sheet pan from freezer and spread the white chocolate over the dark chocolate. Top with remaining crushed peppermint, press lightly into the chocolate. Return sheet pan to the freezer for an additonal 10 minutes.
  4. Remove from freezer and use your hands to break the bark up into large pieces. Store in an airtight container in the fridge or freezer.