Recipe(tried): White Chocolate Bark with Peppermint Stick for Sheley, Alberta

Hi Sheley:-) It appeared that you never got your recipe so I am posting this recipe from Gale Gand. I have not made it but my daughter has made it, and it is tasty:-) Since we are not huge white chocolate fans, my daughter uses half dark chocolate (bittersweet or semi-sweet, good quality chocolate.) She actually was trying to make her version of peppermint bark sold at Williams-Sonoma that uses both types of chocolate. If you decide to use both types, use the dark chocolate for the bottom layer, adding the crushed candy only to the white chocolate, then sprinkling a bit more on top per instructions. Make sure that your dark chocolate is completely cool before putting the white chocolate on top. Otherwise, you will end up with marbled dark and white chocolate, rather than separate layers. If this happens to you, it still tastes good - it just isn't quite as pretty.

WHITE CHOCOLATE BARK WITH PEPPERMINT STICK
Recipe from Gale Gand
Yield: 20 to 30 servings

8 ounces white chocolate, chopped
4 red-and-white peppermint sticks or candy canes, 6 inches long (recommended: King Leo Sticks or Red Bird)
2 drops peppermint oil or extract

Equipment:
A cookie sheet with sides, about 13 by 17 inches, lined with parchment paper or a nonstick baking mat

Melt the chocolate. Place the peppermint sticks in a heavy, locked plastic bag and crush them fine by whacking and then rolling them with a rolling pin. They should have about the same consistency as crushed ice.

When the chocolate is melted, stir in the peppermint oil. 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. It will not fill the pan completely.

Sprinkle the reserved peppermint stick over the top. Let set at room temperature until hardened, about 2 hours. (Or, refrigerate for 30 minutes to harden more quickly.)

Use your hands to break into pieces. Store in an airtight container for up to 2 weeks.