Peppermint Brittle

1.) Preheat oven to 250 degrees F

2.) Line a cookie sheet with foil and spray with non-stick spray

3.) Pour semi-sweet chocolate in an even layer on the sheet. Bake for 5 minutes, until almost melted.

4.) Spread evenly with an offset spatula and refrigerate for 30 minutes

5.) Melt white chocolate in a double boiler until smooth.

6.) Add extract to white chocolate, mix well.

7.) Take out cooled chocolate and quickly pour white chocolate on top, be careful not to mix the chocolates or they will become marbleized.

8.) Sprinkle the crusted peppermint candy all over chocolate, pressing into the chocolate gently.

9.) Refrigerate another 30 minutes.

10.) Remove pan and break into bite-size pieces