Curtis got some crushed peppermint from work and we knew exactly what we had to do with it! I got this recipe from all recipes and followed the original recipe, using milk chocolate. (Except there was no peppermint extract at Walmart so I used mint instead, but I would just stick with peppermint.)
2 12oz bags of white chocolate chips
30 peppermint candies, crushed, divided (or about 1 cup)
1 12oz bag chocolate chips (dark, semi-sweet or milk)
6 tablespoons heavy cream
1 teaspoon peppermint extract
2. Melt half of the white chocolate in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Spread the white chocolate into the prepared pan. Sprinkle 1/2 of the crushed peppermints evenly over white chocolate. Chill until firm, about 15 minutes. (or pop in the freezer if you are impatient like me :)
3. Meanwhile, melt the chocolate, heavy cream, and peppermint extract together in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Quickly pour the chocolate layer over the chilled white chocolate layer; spread evenly. Chill until firm, about 20 minutes.
4. Meanwhile, melt the remaining white chocolate in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Spread quickly over the chilled bark. Sprinkle with the remaining peppermint pieces; chill until firm, about 20 minutes. Cut or break into small pieces to serve.
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