Peppermint Bark

1. Spread 1/3 of the peppermint candy over a 9x13-inch baking pan lined with wax paper.

2. Melt the milk 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, just until melted. Pour the melted chocolate over peppermint candy in the prepared pan. Sprinkle another 1/3 of the candy on top of the milk chocolate. Refrigerate until the chocolate hardens, about 30 minutes.

3. Melt 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. Stir in the oil-based peppermint flavoring. Pour the white chocolate over the milk chocolate, then spread the remaining 1/3 peppermint candy on top.

4. Refrigerate until the white chocolate hardens, about 30 minutes. Cut or break into pieces to serve.

Cook's Notes:

Substitute almonds for candy and substitute almond extract for peppermint extract to make almond bark.

An easy way to break the bark once hardened is to cover the bark and use a hammer to break it into pieces.

Editor's Note:

Do not add water-based or alcohol-based flavorings to melted chocolate, or the chocolate could seize up and become clumpy and hard.