Peppermint Bark
 With swirls of semi-sweet and white chocolate topped with crushed candy canes, this peppermint bark is a festive treat that’s quick, easy, and perfect for sharing! Ingredients 6 large candy canes, 18 mini candy canes, or 20 peppermint candies 1 bag (about 2 cups) semi-sweet chocolate chips, best quality such as Ghiradelli 1 bag (about 2 cups) white chocolate chips, best quality such as Ghiradelli 6 large candy canes, 18 mini candy canes, or 20 peppermint candies 1 bag (about 2 cups) semi-sweet chocolate chips, best quality such as Ghiradelli 1 bag (about 2 cups) white chocolate chips, best quality such as Ghiradelli Instructions Line a 13 x 9-inch baking dish with wide heavy-duty aluminum foil, allowing a slight overhang on each side. Place candy canes or candies in a resealable plastic bag. Seal the bag, making sure to press out all the air. Use a rolling pin to gently pound the candy into small pieces. Do your best not to pulverize the candy; small pieces look prettier on the bark (you should have just shy of ½ cup pieces). In a medium bowl, heat the semi-sweet chocolate chips in microwave at 50 percent power until mostly melted, 2 to 3 minutes. Stir until smooth. In a second medium bowl, repeat with white chocolate chips. Note that the chips may not appear melted after the full cooking time in the microwave, but when you stir them, you'll find that they're very soft and will melt quickly once stirred. (Pro Tip: When working with chocolate, be sure your bowls and utensils are completely dry. Water is the enemy of melted chocolate and will cause it to seize up.) Use a rubber spatula to scrape the melted semi-sweet chocolate into the prepared baking dish and smooth the top, making sure to get all the way to the corners of the dish. Drizzle the melted white chocolate in ribbons over the entire semi-sweet chocolate layer. Drag the tip of a butter knife through the chocolate to create swirls, lifting the semi-sweet chocolate over the white chocolate to create nice marbling. Be careful not to swirl too much – less is more here! Don't worry if the surface doesn't appear flat. Sprinkle the pounded candy evenly over the chocolate. Tap the pan firmly against the counter three or four times to level the chocolate (this also helps the candy sink into the chocolate and adhere). Refrigerate until firm, about 45 minutes. Remove the pan from the refrigerator. Use the foil overhang to lift the bark out of the pan and transfer to a cutting board. Peel off the foil. Using a sharp chef's knife, cut the bark into pieces. Store the bark in a covered container at cool room temperature, or in the refrigerator, for up to 1 week. If refrigerated, let the bark come to room temperature before serving. Do not freeze. Line a 13 x 9-inch baking dish with wide heavy-duty aluminum foil, allowing a slight overhang on each side. Place candy canes or candies in a resealable plastic bag. Seal the bag, making sure to press out all the air. Use a rolling pin to gently pound the candy into small pieces. Do your best not to pulverize the candy; small pieces look prettier on the bark (you should have just shy of ½ cup pieces). In a medium bowl, heat the semi-sweet chocolate chips in microwave at 50 percent power until mostly melted, 2 to 3 minutes. Stir until smooth. In a second medium bowl, repeat with white chocolate chips. Note that the chips may not appear melted after the full cooking time in the microwave, but when you stir them, you'll find that they're very soft and will melt quickly once stirred. (Pro Tip: When working with chocolate, be sure your bowls and utensils are completely dry. Water is the enemy of melted chocolate and will cause it to seize up.) Use a rubber spatula to scrape the melted semi-sweet chocolate into the prepared baking dish and smooth the top, making sure to get all the way to the corners of the dish. Drizzle the melted white chocolate in ribbons over the entire semi-sweet chocolate layer. Drag the tip of a butter knife through the chocolate to create swirls, lifting the semi-sweet chocolate over the white chocolate to create nice marbling. Be careful not to swirl too much – less is more here! Don't worry if the surface doesn't appear flat. Sprinkle the pounded candy evenly over the chocolate. Tap the pan firmly against the counter three or four times to level the chocolate (this also helps the candy sink into the chocolate and adhere). Refrigerate until firm, about 45 minutes. Remove the pan from the refrigerator. Use the foil overhang to lift the bark out of the pan and transfer to a cutting board. Peel off the foil. Using a sharp chef's knife, cut the bark into pieces. Store the bark in a covered container at cool room temperature, or in the refrigerator, for up to 1 week. If refrigerated, let the bark come to room temperature before serving. Do not freeze. Nutrition Information Powered by Serving size: 1 piece bark Calories: 186 Fat: 11 g Saturated fat: 7 g Carbohydrates: 23 g Sugar: 21 g Fiber: 1 g Protein: 2 g Sodium: 15 mg Cholesterol: 3 mg Serving size: 1 piece bark Calories: 186 Fat: 11 g Saturated fat: 7 g Carbohydrates: 23 g Sugar: 21 g Fiber: 1 g Protein: 2 g Sodium: 15 mg Cholesterol: 3 mg