Peppermint Bark

Line the bottom and sides of a 9×13″ pan with tinfoil, smoothing out any wrinkles.

-Using a double boiler, melt the coarsely chopped bittersweet and semi-sweet chocolate until smooth. Mix in half of the vegetable oil to make the chocolate shiny.

Pour the dark chocolate into the pan, smoothing it out with a spatula to ensure an even layer. Freeze for 30 minutes, or until hard.

Melt the white chocolate in the double boiler. While the white chocolate is melting, put the candy canes in a blender or food processor and pulse pieces until they are small enough. Separate out the larger pieces from any powder that was generated.

Once the white chocolate is melted, add the remaining vegetable oil and whatever candy cane powder was leftover from the blender. I used this to flavor the white chocolate rather than buying peppermint extract ($$!).

Pour the white chocolate over the dark, smooth it out, and sprinkle the candy cane pieces. Freeze for another 30 minutes.

Use a knife to break up the bark, or just slam some pieces against the pan to make smaller pieces (I actually broke a knife in this process, so I suggest the slamming method).