Makes: Approx. 2 lbs

Ingredients:

          12 oz. High-Quality Semi-Sweet Chocolate

1 pound White Chocolate with Cocoa Butter

½ teaspoon Peppermint Extract

¾ cup Candy Canes or Peppermint Candy (crushed)

Directions:

-- Place candy canes or peppermint candies in mini-food processor and pulse into small pieces. Set aside.

-- Line a 15x10” jelly roll pan with foil extended over the sides.

-- Grease foil with nonstick spray.

-- Melt chocolate chips in a double boiler over medium-low heat.

-- Pour evenly into pan and smooth with offset spatula.

-- Sprinkle with ¼ cup peppermint candy.

-- Place in refrigerator until firm.

-- Heat white chocolate chips in a double boiler over medium-low heat until completely melted.

-- Stir in extract.

-- Cool slightly.

-- Pour over chocolate layer and spread quickly to cover.

-- Sprinkle ½ cup of crushed candy on top.

-- Chill until both layers are firm.

-- Lift foil out of pan and shake off excess candy.

-- Peel foil from bottom of peppermint bark.

-- Trim edges and cut into 2” squares.

Source: Chefs Catalogue 2011

Don’t Forget the Peppermint Extract (like me),

~ Birdie