Peppermint Bark

White Chocolate Peppermint Bark
from Top Ate on Your Plate

Makes one 9 by 12 tray

Ingredients

• 1 10-12 oz bag of  white chocolate chips
• 1/2 cup crushed candy canes or peppermint candies

Directions

1. Line a 9-by-12 1/2-inch rimmed baking sheet with aluminum foil
2. Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring constantly with a rubber spatula. 
3. Pour into baking sheet, and spread in an even layer.
4. Immediately sprinkle crushed peppermint over chocolate. Refrigerate for 1 hour or freeze for 1/2 hour or until firm. Peel off foil, and break bark into pieces.

Note: If you unsure how to set up a double boiler, my good friend Rachel can help you.  Check out here instructions here.

Check out the rest of the Top Ate Holiday Bark Recipes.