Peppermint Bark

1. Prepare Your Ingredients and Pan:

   • Line a 9x13-inch baking pan with wax paper. Sprinkle one-third of the crushed peppermint candies evenly across the base of the pan.

1. Melt the Milk Chocolate Layer:

   In a double boiler over gently simmering water, melt the milk chocolate, stirring frequently with a rubber spatula to prevent scorching.

   Once fully melted, pour the milk chocolate over the peppermint candy in the prepared pan, spreading it evenly.

   • Sprinkle another one-third of the crushed peppermint candies over the milk chocolate layer. Refrigerate for about 30 minutes, or until fully set.

1. Create the White Chocolate Layer:

   Clean the double boiler, then melt the white chocolate over gently simmering water, stirring regularly.

   Once smooth, stir in the peppermint flavoring. Pour the white chocolate over the chilled milk chocolate layer, spreading it out evenly.

   Sprinkle the remaining crushed peppermint candies on top.

1. Chill and Set:

   • Place the pan back in the refrigerator for about 30 minutes, or until the white chocolate hardens completely.

1. Break and Serve:

   • Once fully set, remove the bark from the pan and wax paper. Use your hands or a sturdy utensil to break it into bite-sized pieces.

Recipe Tips:

1. • For a nutty twist, swap peppermint candies for chopped almonds and use almond extract instead of peppermint flavoring.
   • To easily break the bark, cover it with a clean cloth or wax paper and gently tap it with a rolling pin or hammer.