Peppermint Bark - cooking recipe

Ingredients

2 lb. white chocolate, chopped into 1/2-inch pieces
12 large candy canes
1/2 tsp. peppermint oil (optional)

Preparation

Line an 11 x 17-inch baking sheet with parchment paper and set aside. In the top of a double boiler or a metal bowl set over a pot of simmering water, melt the white chocolate, stirring constantly. With a chef's knife or hammer, cut or pound candy canes into 1/4-inch pieces. Stir candy cane pieces and peppermint oil into the melted chocolate. Remove from the heat and pour the mixture into the prepared baking sheet and spread evenly. Chill until firm, 25 to 30 minutes. Break into pieces. Store in an airtight container in the refrigerator for up to 1 week.