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Peppermint Bark




Source of Recipe


The Black Locust, Waterbury Center, VT


List of Ingredients




1 # White chocolate chopped into 1/2 " pieces
12 large candy canes
1/2 t  peppermint oil

Recipe



Line a 11"x17" baking sheet with parchment, and set aside. In the top of a double boiler, melt white chocolate, stirring constantly. With a rolling pin or meat tenderizer, pound candy canes into 1/4 inch pieces. Stir pieces of candy canes and peppermint oil into the melted chocolate. Remove from heat, and pour the mixture onto the prepared baking sheet; spread evenly. Chill until firm, 25 to 30 minutes. Break into pieces, and serve.
Store in an airtight container in the refrigerator for up to 1 week.