4, 10 – 12 ounce bags bittersweet (60%) chocolate chips, best quality possible

1/2 cup (4-ounces) crushed peppermint candy canes

Method:

1.   Place a baking sheet in the freezer and allow to chill for 10 minutes.

2.   Meanwhile, over low heat, bring a few inches of water to a simmer in a medium size saucepan.

3.   Cover with a large heatproof bowl so that the base of the bowl fits over the pot without touching the water.  Note: Make sure there is plenty of surface area on the bottom so the chocolate easily melts. Add chocolate chips and using a spatula, stir until melted and smooth, approximately 4 – 5 minutes. If the mixture gets too hot, use a kitchen towel or oven mitts to lift the bowl from the pot.

4.   Once the chocolate has melted and is smooth, remove sheet tray from freezer and line with parchment paper or a silimat.

5.   Transfer chocolate mixture to chilled sheet tray and using an offset spatula, spread into a thin and even layer. Immediately sprinkle with crushed peppermint candy.

6.   Place in refrigerator and allow to cool until set and hard, approximately 20 minutes.

7.   When the chocolate has hardened, use clean dry hands to break the bark into desired size pieces.

8.   Bark will keep in an airtight container in the refrigerator for up to 2 weeks.

Kitchen Note:  To crush the candy canes, place unwrapped candy in 2 ziplock bags and cover with a kitchen towel. Use a mallet, heavy saucepan or rolling pin to lightly smash the candy until small pieces form.  Also, if you prefer to use white chocolate, by all means substitute white chocolate for the bittersweet chocolate in this recipe.