Peppermint Bark

Melt the dark chocolate in a double boiler or a glass bowl set over a pot full of water. Spread the melted chocolate onto a parchment-lined cookie sheet. Place the chocolate in the freezer for 20 minutes. Meanwhile melt the white chocolate in the same way; let it cool slightly and then pour in the Andes chips. Remove the dark chocolate from the freezer and pour the white chocolate over the dark chocolate. Spread the white chocolate in an even layer over the dark, making sure to work quickly so the two chocolates don’t mix. Place the bark in the freezer for another 20 minutes. When the bark is chilled, remove it from the freezer if you want neat little squares. Thaw the bark and then slice with a knife if you want rough shards of bark, then while the bark is still frozen, take the slab and drop it on the counter until the pieces are the desired size.