PEPPERMINT BARK

By ozzie

Ingredients

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

Preparation

Step 1

1. Line a 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 1 week.