WHITE CHOCOLATE PEPPERMINT BARK
2 lbs. good quality white chocolate (break it up) or 2 large pkgs. pure white chocolate chips
crushed candy canes (to equal about 1 cup when crushed) ~ directions below
about 1/2 tsp. peppermint extract (optional)
Cover a large cookie sheet with waxed paper or parchment paper & set aside ** Put the candy canes into a freezer (heavier) zip-lock baggie; seal and pound or roll them (with a rolling pin) until they're crushed.
Put the white chocolate into a large microwave-proof glass bowl and microwave on high for about 1 minute. Stir for a few seconds (the chocolate should melt as you stir it) ~ put back in for 30-second intervals, if necessary, stirring after each time. (But do NOT over-microwave it, or it will "break" and need to just be thrown out! Usually, if you just stir it after 1 minute, that should melt all the chocolate.)
Stir the crushed candy canes and peppermint extract into the melted chocolate. Pour it onto the prepared cookie sheet and stick it into the refrigerator for at least 45 minutes (until firm). Remove from refrigerator and break into about 2-bite-sized pieces.
I store this in a large Tupperware, lined with waxed paper and between the layers of bark, on the counter. It will keep fresh for about 3-4 weeks.