Chocolate Peppermint Bark

step 1Gather tools and ingredients
You'll need:peppermint1 candy (Candy canes, sticks, whatever you can find that's cheap and tasty.)1 pound chocolate (dark, semi-sweet, or milk)1/2 pound white chocolatewaxed paperglass bowlheat-proof spatulafood processor, blender, mortar and pestle, or bag and heavy whacking object2 glass or metal pans, 9"x11" or larger1Note that it doesn't have to be peppermint- this …

step 2Prep pans
Line your pans with waxed paper. It should curl up to protect the sides, too. Crease the corners so it behaves.

step 3Crunch peppermint candies
Crunch up your peppermint (or other favorite) candies into small bits.I used a food processor, but you could use a blender, a plastic bag and heavy whacking object, or even a mortar and pestle.Whir or whack away, making sure to break down all of those big pieces into small-enough chunks. You can dump out the small bits then re-process the big ones until they're useful.…

step 4Melt chocolate
Chop your chocolate (the dark stuff) into smaller chunks, and add to a dry1 microwaveable bowl.Microwave in 15-sec bursts, stirring between. Total time will vary depending on quantity of chocolate and microwave strength, but it's still only a couple of minutes.Optional: stir in bits of weaponized peppermint for extra kick.1Water interferes with proper chocolate-meltin…

step 5Pour
Pour your smooth, melted chocolate into the waxed paper-lined pans. Use the heat-proof spatula to spread it evenly about the pans. You want it to be about 1/4" thick. Much thinner and it will crack; much thicker and it won't be bark.

step 6Melt and add white chocolate
Chop the white chocolate into meltable chunks, add to a dry microwavable bowl, and microwave in 15-sec bursts, stirring between. (Yup, same as the regular chocolate.) Optional: stir in a couple of scoops of peppermint candy powder for added pepperminty flavor. When the dark chocolate layer has thickened but is still a bit tacky to the touch, gently pour in the white …

step 7Sprinkle with candy
As soon as possible, sprinkle your crushed bits of peppermint candy over the still-soft white chocolate. Press large pieces down a bit to make sure they stick. Set aside in a cool, safe place to allow chocolate to solidify.

step 8Chop, serve, and store
Remove the entire chocolate brick in its waxed paper wrapper from the pan, and set it on a cutting board. Gently peel off the waxed paper. Use a large, thin, sharp knife to cut the block of chocolate into squares, or use your hands to break it into manageable chunks. Pile on a plate to serve, then store leftovers (if you've got any!) in an airtight plastic container.