Shelly's Recipe

MARBLED PEPPERMINT BARK

Category: Candy

1 lb bittersweet or semisweet chocolate, chopped
4 oz white chocolate, chopped
1 cup finely crushed candy cane pieces

Line a jelly-roll pan with wax paper. Melt chocolate in a bowl set over a pan of hot water, stirring frequently until melted and smooth. Remove from the heat.

In another bowl, melt the white chocolate using the same method.

Stir 3/4 cup of the candy can pieces into the dark chocolate. Scrape the mixture onto the pan and spread out with a spatula to about 1/4-inch thick. Drizzle the white chocolate evenly over the dark chocolate; use a knife to gently swirl the dark and white chocolates together, leaving plenty of distict streaks. Sprinkle the remaining crushed candy canes evenly over the top.

Refrigerate the bark until completely firm, about 2 hours. Break or cut into chunks. Store in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 2 weeks.