Peppermint Bark

15 ounces high quality dark chocolate or white chocolate chips

6 regular-sized candy canes, finely crushed

¼ teaspoon peppermint extract

Melt chocolate on stove top or microwave according to manufacturer's directions. Once melted, stir in the extract. Pour onto a cookie sheet lined with wax paper and spread out with a spatula or wooden spoon. Sprinkle crushed candies on top.

Put in freezer 20 minutes to harden. Break into pieces and serve.

Makes one pound.

Chef Alain Roby, Hyatt, Chicago