Chocolate Peppermint Bark

12 oz. quality white chocolate, finely chopped
30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
12 oz. bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup whipping cream
1 Teaspoon peppermint extract

Directions:

First, chop your chocolate, keeping the two kinds separate.

Crush your candies. To crush candies, I like to put them into a baggie then using a very large knife, I chop at them, except I have the blade facing up and am chopping with the backside. Works like a charm!!

Line a cookie sheet with aluminum foil.

Combine in a glass bowl: bittersweet/semi-sweet chocolate, whipping cream and peppermint extract.

Set bowl over a saucepan of simmering water. This is just like a double-boiler. You do not want the bottom of the bowl touching the water.

Stir with a spatula until chocolate is melted and smooth.

Remove from over water and spread mixture onto the aluminum foil. Use your spatula to make the mixture as even as possible.

Sprinkle half the crushed peppermints over the chocolate. Chill in the refrigerator for about 20 minutes or until chocolate is set.

Melt the white chocolate in the same way you melted the other, with the glass bowl set over a pot of water. Pour the white chocolate over the chilled chocolate and peppermints. Top with the remaining peppermints. Chill in the refrigerator until completely set, about a half hour.

Once it is set and completely hardened, us your hands to break into chunks. Allow to stand 15 minutes at room temperature before serving.