1. Line a 9×13 baking pan or jelly roll pan with aluminum foil.

2. In a double-boiler, or heatproof bowl set on top of a bowl of simmering water, add the white chocolate and stir until melted and smooth. Remove chocolate from the heat.

3. Pour 2/3 of the chocolate onto the aluminum foil and spread the chocolate to cover the bottom of the pan. Sprinkle this chocolate with ½ of the crushed candies. Place pan in the fridge to chill for 20 minutes.

4. Meanwhile, in a heavy saucepan combine bittersweet chocolate, cream and peppermint extract. Warm, stirring frequently, until chocolate and mixture is smooth. Remove from heat and cool until it is room temperature.

5. Remove baking sheet from the fridge and spread the dark chocolate on top of the white chocolate and candies. Return pan to fridge and chill again for 25 minutes.

6. Finally, remove baking pan from fridge and reheat white chocolate. Spread on top of dark chocolate layer and sprinkle with remaining candy. Return to fridge and allow to chill for 30 minutes.

7. Once bark is completely chilled break into pieces as large or small as desire.

Storage/Packing Notes: It is really best to store this in a cool, dry place. I always wrap it in parchment paper before putting it in a gift tin. Also, don’t store it with other foods or they will absorb the peppermint flavor!