Peppermint Bark20 ounces dark chocolate
20 ounces white chocolate
10-12 candy canes, crushed
Cover jelly roll pan sheet with parchment paper, with about 2 inches hanging over on the two short sides. In a double boiler, melt dark chocolate. Spread evenly in lined jelly roll pan. Place in freezer while you prepare white chocolate.
Melt white chocolate in double boiler. Remove from heat, set aside for about 2 minutes. Remove pan from freezer. Pour white chocolate evenly over dark chocolate. Don't mess with it too much or your Brown will mix with your white. (Which gives you a marbled look, if that's what you want. I like the layered look.) Sprinkle with candy canes. Allow to cool completely.
Lift the chocolate out of the pan by the parchment paper. Break into desired sizes. Remember, it's supposed to look rustic. Don't be too uniform.
This bark is very versatile. Put in whatever you like: nuts, dried cranberries, any dried fruit, pretzels, candies, whatever you like. You could also dye the chocolate any color you like!