Peppermint Bark

12 oz. bittersweet chocolate, chopped (I used chips)

1 & 1/2 lbs. white chocolate, chopped (recipe says not to use chips, but I did!)

1 package (7.5 oz.) hard peppermint candies, unwrapped

1. Spray a 10" x 15" rimmed baking sheet with nonstick cooking spray; line with a piece of waxed paper. Crush candies (see below).

2. Place bittersweet chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 4 to 6 minutes. Remove from heat. Transfer to prepared pan & spread almost to edge with a spatula. Refrigerate 5 minutes until firm. (I melted mine in the microwave).

3. Melt white chocolate exactly as above. Spread on top of chilled bittersweet chocolate.

4. Sprinkle white chocolate with crushed candy. Chill until firm, 20 to 30 minutes (no longer, as candy will begin to soften).

5. Peel waxed paper off. Break bark into 2-inch pieces. Store at room temperature in an airtight container, up to 1 week.

**Crushing candies**

Place candy in a doubled resealable plastic bag (one inside the other); seal & wrap in a kitchen towel (to prevent candy from piercing the bag). Use a rolling pin or skillet to crush candy into tiny pieces. Pass through a large sieve to separate crushed candy from fine powder. (You can save the powder to stir into hot chocolate or sprinkle on ice cream).

**The rolling pin wasn't working for me, so I went into the garage & used Cory's hammer..it worked perfectly!!