12 oz high quality semi sweet chocolate
1 pound white chocolate (with cocoa butter)
1/2 teaspoon peppermint extract
12 candy canes or peppermint candy, crushed (3/4 cup)
Place unwrapped candy canes or peppermint candies in food processor and pulse until in small pieces. If desired, pour crushed candies through sieve to remove the candy powder from the larger pieces for garnishing the top of the bark. Set aside. Alternately: Place unwrapped candies in a sealing freezer bag. Using a mallet, meat pounder or rolling pin, crush the candies.
Use a small nonstick jelly roll pan or line the jelly roll pan with foil, letting it hang over the sides for easy removal of the finished candy. Grease foil lightly with nonstick spray…
For the complete recipe click here.