Swirly Chocolate-Peppermint Bark

• 1-1/2 pound Dark Or Semi-sweet Chocolate
• 1-1/2 pound White Chocolate
• 24 pieces Peppermint Candies

1. Set up two double boilers (a simmering pot of water with a glass bowl sitting over top, not touching the water).
2. Unwrap 24 Starlight peppermints and put them in a 1-quart Ziploc baggie. Crush with a rolling pin. Set aside.
3. Put each of the chocolates into a separate bowl over the double boilers. Let the chocolate melt mostly on it's own, giving it a nudge every once in a while with a rubber spatula. When it's mostly melted, remove it from the heat, being SUPER careful to make sure no steam or water gets into the chocolate. Stir until completely smooth and then spoon each chocolate in random blobs on a wax paper-lined 11x17 pan, filling most of the surface.
4. Using the end of a small frosting spatula held vertically, swirl the chocolates until you're happy with the presentation. Pick up the pan a few inches off the counter and let it fall back, to evenly distribute the chocolate and get rid of any air bubbles. Scatter the peppermint pieces over the top. Let sit at room temperature until completely hardened. Break the bark into pieces and enjoy! Store at room temperature in a covered container.

chocolate, chocolate, candies

Taken from tastykitchen.com/recipes/desserts/swirly-chocolate-peppermint-bark/ (may not work)