Peppermint Bark

3/4 cup Crushed Candy Canes (~10 ct.)

24 oz. White Chocolate chips (2 bags) or (1 block of almond bark)

1 teaspoon Peppermint Extract

In a large ZipLock bag, crush candy canes so no piece is larger than 1/4 inch.  

Line a jelly roll pan with parchment or wax paper, cut to size.

In a double broiler, melt chocolate.

Combine candy pieces, chocolate, and extract.  

Pour mixture onto lined jelly roll pan.  

Refrigerate at least 1 hour until firm.  Break into small chunks.

NOTE: you can do variations to this.  

- Make 3 Corn Treat but using this peppermint bark as the chocolate. 

- Take 4 cups of Pecans and pour mixture over.  Spread on 2 lined jelly roll pans. Break into chunks when firm.

- Before you melt the white chocolate, melt 24 oz. of dark chocolate in the microwave following package directions.  Spread onto lined jelly roll pan.  Let cool for 1 hour.  Then continue with the  recipe for the white chocolate.  When you pour on top of the dark chocolate let set for 10 minutes before you put in the refrigerator.  Then let cool for 1 hour until firm.  Break into chunks.