Recipe(tried): Peppermint Bark Candy

I made this last year after tasting the Peppermint Bark at William-Sonoma. The biggest difference is that it must be refrigerated to stay hard. Tempering the chocolate would help, but, it's a tricky thing to do. Tempered chocolate or not I'm making it again this year. I also tested six different chocolates, these were the best.

PEPPERMINT BARK

2 (3.5 oz.) bars Valrhona Semi-Sweet Chocolate
1 (7 oz.) chunk of Ghirardelli White Chocolate(see note)
4 candy canes

Line 9x13-inch pan with foil.

Melt semi-sweet chocolate in top of double boiler. Pour in pan and spread to edges.Refrigerate to set.

Melt white chocolate in top of double boiler. Remove top pan from water and let it cool about 10 minutes.

Crush the candy canes in freezer-type plastic bag while white chocolate is cooling.

Pour the white chocolate over the semi-sweet and spread to edges.
Immediately sprinkle the crushed candy over the top and press in gently.
Refrigerate to set. When hard break into pieces.

Note: Trader Joes has the best prices on the chocolate. If you can't get the chunk of white chocolate you can use another good quality white as long as cocoa butter is the only fat in the ingredient list. Enjoy!