Peppermint Bark

By AllisonClayman

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

Ingredients

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

Details

Servings 2
Adapted from marthastewart.com

Preparation

Step 1

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

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

With a chefs knife or meat tenderizer, cut or pound candy canes into 1/4-inch pieces.

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.