Peppermint-Marshmallow Bark

• 2 pkg. (170 g each) Baker's White Chocolate, melted
• 1 pkg. (225 g) Baker's Semi-Sweet Chocolate, melted
• 1/2 cup Jet-Puffed Miniature Marshmallows
• 1/4 cup crushed hard peppermint candies

1. Spread white chocolate into thin layer on parchment-covered baking sheet.
2. Refrigerate 10 min.
3. Cover with semi-sweet chocolate; sprinkle with remaining ingredients.
4. Refrigerate 4 hours or until firm.
5. Break into pieces or cut into shapes with cookie cutters.

chocolate, chocolate, jet, peppermint candies

Taken from www.kraftrecipes.com/recipes/peppermint-marshmallow-bark-174454.aspx (may not work)