Peppermint Bark

(from mbayless’s recipe box)

If you don’t have a double boiler, use a metal bowl set over a pot of simmering water.

Source: Martha Stewart

Cook time: 25 minutes

Categories: dessert, holiday, not tried

Ingredients

• 2 pounds white chocolate, chopped into 1/2-inch pieces
• 12 large candy canes
• 1/2 teaspoon peppermint oil

Directions

1. Line an 11-by-17-inch baking sheet with parchment, and set aside.

2. In the top of a double boiler, melt white chocolate, stirring constantly.

3. With a chef’s knife or meat tenderizer, cut or pound candy canes into 1/4-inch pieces.

4. Stir pieces of candy canes and peppermint oil into the melted chocolate. Remove from heat, and pour the mixture onto the prepared baking sheet; spread evenly. Chill until firm, 25 to 30 minutes. Break into pieces, and serve. Store in an airtight container in the refrigerator for up to one week.

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