White Chocolate Bark with Peppermint Stick

1. 1

   Melt the chocolate.

2. 2

   Place the peppermint sticks in a heavy, locked plastic bag and crush them fine by whacking and then rolling them with a rolling pin.

3. 3

   They should have about the same consistency as crushed ice.

4. 4

   When the chocolate is melted, stir in the peppermint oil.

5. 5

   Stir in all but 2 tablespoons of the crushed peppermint pieces and spread the mixture out on the cookie sheet, about 1/4-inch thick.

6. 6

   It will not fill the pan completely.

7. 7

   Sprinkle the reserved peppermint stick over the top.

8. 8

   Let set at room temperature until hardened, about 2 hours.

9. 9

   (Or, refrigerate for 30 minutes to harden more quickly.)

10. 10

    Use your hands to break into pieces.

11. 11

    Store in an airtight container for up to 2 weeks.

* Per serving · 4 servings · Values may vary.