Peppermint Bark

I drizzled this batch with dark chocolate (optional, but so yummy!).  You will get better results with the white chocolate if you follow the directions and stir constantly.  Once most of the pieces are melted, remove from heat and continue to stir until completely melted.  Too long on the heat and the chocolate will get tough and clumpy.

• 2 lbs white chocolate, chopped (or use baking chips)
• 12 large candy canes
• 1/2 tsp peppermint oil or extract

Line a large rimmed baking sheet with parchment or waxed paper.  Seal candy canes in a zipper lock bag, press out the air, and crush candy canes with a rolling pin.  Place chocolate in a double boiler and melt slowly, stirring constantly.  Stir candy and peppermint oil into chocolate.  Remove from heat, pour onto prepared pan, and spread evenly.  Chill until firm, then break into pieces.  Store in an airtight container.