Ingredients

12 ounces good quality white chocolate, chopped
24 hard peppermint candies

Directions

Melt the white chocolate in a double boiler over
medium heat or in a microwave, stirring every 30 seconds, until smooth. Be careful not to scorch the
chocolate.

Place the peppermints in a resealable food storage bag and, using a rolling pin, tap the candies to break into
small pieces. Place the crushed candies into a strainer with medium holes and shake over another bowl - only
the very large pieces should remain in the strainer. Add the melted chocolate to the small pieces and stir to
combine.

Line a baking sheet with waxed paper and pour the chocolate-candy mixture onto the paper. Using a rubber
spatula, spread smooth to a thickness of about 1/4-inch. Press the large peppermint pieces onto the top of the
mixture and transfer to a refrigerator to firm.

When firm, break the bark into bite-size pieces and place in an attractive serving bowl or package in airtight
containers to give as gifts. Serve at room temperature.

This is best refrigerated if kept for any length of time.