White Chocolate Bark with Peppermint Stick

Ingredients

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

Instructions

1. Melt the chocolate.
2. Place the peppermint sticks in a heavy, locked plastic bag and crush them fine by whacking and then rolling them with a rolling pin.
3. They should have about the same consistency as crushed ice.
4. When the chocolate is melted, stir in the peppermint oil.
5. 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.
6. It will not fill the pan completely.
7. Sprinkle the reserved peppermint stick over the top.
8. Let set at room temperature until hardened, about 2 hours.
9. (Or, refrigerate for 30 minutes to harden more quickly.)
10. Use your hands to break into pieces.
11. Store in an airtight container for up to 2 weeks.