Peppermint Bark

• 9 Peppermint Canes - crushed
• 1 lb. of milk or dark chocolate
• 1 lb. of white chocolate
• Nonstick parchment paper or buttered waxed paper
• The better the chocolate, the better the bark
• (Note:chocolate chips may not produce the same result).

1. Grate chocolate in food processor. Cook on low in microwave stirring often for 2 minutes or until melted. Stir often
2. You can also use a double boiler as long as chocolate does not contact water at all. Otherwise it will seize - seperate. Slow simmering water is best. Stir constantly to avoid overheating chocolate
3. Line a 15" x 9" jelly roll pan or large cookie sheet with waxed paper and then butter the waxed
4. paper. Alternatively you may use Non-Stick Parchment paper, UNGREASED to line your pan.
5. Pour your melted milk chocolate on the waxed paper and spread it out more or less evenly. Place
6. in refrigerator for about 15 minutes to allow it to set and harden.
7. Grate white chocolate, place in a microwavable bowl and melt. (Note: white chocolate scorches
8. easily so watch it closely and stir from time to time, removing as soon as it is melted!)
9. Pour melted white chocolate onto the cooled milk chocolate and spread evenly.
10. Sprinkle the crushed peppermint stick pieces all over the white chocolate while it's still warm
11. and spreadable.
12. Place in refrigerator for 15-20 minutes until the bark is firm and cooled.
13. Invert the cooled bark and peel the waxed paper off. Break into pieces.

milk, white chocolate, nonstick parchment, better, chocolate chips

Taken from www.epicurious.com/recipes/member/views/peppermint-bark-50118698 (may not work)