Candy Cane Peppermint Bark
What you need:
2 cups dark chocolate chips
2 cups white chocolate chips
8 peppermint candy canes
Crush candy canes and place in zip lock bag. (We like to use a food processor but a rubber mallet will work just as well.)
Cover a cookie sheet in aluminum foil.
Melt dark chocolate and spread evenly with a spatula onto cookie sheet.
Refrigerate 15-30 minutes until firm.
Melt white chocolate, stirring 3/4 of your candy canes into mixture.
Remove cookie sheet from refrigerator and spread white chocolate evenly on top of the dark chocolate.
Sprinkle remaining candy cane pieces evenly on top.
Return cookie sheet to refridgerator for 30-45 minutes to harden.
Once bark is completely set, break into small uneven pieces for serving.