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

Article Comments
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the "flag" link in the lower-right corner of the comment box. To find our more, read our FAQ.