Peppermint Bark

• 5 whole Candy Canes
• 16 ounces, weight Bakers Chocolate Or Almond Bark
• 16 ounces, weight White Chocolate Chips

1. Begin by crushing up the candy canes. Crush 2 candy canes up to a really fine powder. Then crush the other 3 candy canes into larger chunks.
2. Then using a double broiler, melt the bakers chocolate. Be sure to stir the chocolate as it begins to melt.
3. Once it's all melted, throw in the candy cane powder. Stir, then pour onto a parchment paper covered cookie sheet and spread out into an even layer. Pop it into the freezer for 20 minutes to let it set.
4. Once the chocolate is set, begin melting the white chocolate using a double boiler. When the white chocolate begins to melt, stir constantly.
5. Pull the chocolate out of the freezer and pour the white chocolate over it and smooth it out.
6. Sprinkle with the crushed candy canes on top of the white chocolate and place in freezer for about 20 minutes then move to fridge until set.
7. Once it is completely set, break it apart, eat some, then store in an air tight container.

canes, weight bakers, weight white chocolate chips

Taken from tastykitchen.com/recipes/desserts/peppermint-bark-3/ (may not work)