4, 10 – 12 ounce bags white chocolate chips, best quality possible

1 cup (7-ounces) crushed peppermint candy canes

1 teaspoon pure peppermint extract, like Nielsen-Massey

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 white chocolate easily melts. Add white 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 mitt to lift the bowl from the pot.

4.   Add peppermint extract and stir to combine.

5.   Remove sheet tray from freezer and line with parchment paper or a silimat.

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

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

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

9.   Bark will keep in an airtight container for up to 2 weeks in your refrigerator.

Kitchen Note:  To crush the candy canes, place unwrapped candy in 2 ziplock bags and cover with a kitchen towel. Using a mallet or heavy saucepan, smash the candy until small pieces.  Also, if you prefer to use dark chocolate, by all means substitute dark 60% (bittersweet) chocolate for the white chocolate.