My favorite candy. My aunt asked me to send the recipe and I decided to make her this scrapbook page.
* 1 lb dark chocolate
* 12 oz. white chocolate
* 3/4 tsp. peppermint extract
* Ten 6-inch canes or round candies
Line the bottom of an 11″ by 17″ cookie sheet with sides with aluminum foil or wax paper.
Melt the dark chocolate in a microwave safe bowl (a few chunks at a time at 50% power or less). Pour the melted chocolate into cookie sheet and spread to a quarter of an inch depth. Cool slightly and then place in the refrigerator for 20 minutes.
While the first layer chills, crush the peppermint crush the peppermint using the Magic Bullet (I love the Magic Bullet and use it all the time). If you don’t have a Magic Bullet (why not?) place the peppermint in a heavy freezer bag and tapping with a hammer to desired size.
Melt the white chocolate. Add the melted white chocolate and 1/4 tsp. of peppermint extract and stir until smooth. Pour this evenly over the first layer of chocolate.
Sprinkle the top with the pieces of crushed peppermint. Let it sit for ten minutes before placing it in the refrigerator to set. After an hour the bark should be ready to be broken into pieces.
Store in an airtight container in a cool place or freeze. Allow it to come to room temperature before serving.