Chocolate Peppermint Bark

8 ounces milk or semi-sweet chocolate (Ghirardelli)

8 ounces of white chocolate (Ghirardelli)

1/4 cup crushed peppermint (smashed all sizes)

Line a cookie sheet with wax (parchment) paper and set aside. Fill two saucepans about 1/3 of the way with water and bring to a low boil. Place a heat safe glass bowl over each saucepan. Be sure bottom of the bowl doesn't touch the water.

Place one kind of chocolate in each of the two bowls. This double boiler method is the best way to melt chocolate. Once each chocolate is melted and smooth, you can spoon them onto the cookie sheet until all the chocolate is gone. Take a butter knife and drag it slowly through the two chocolates to make a marbled look. Toss the crushed peppermint over the top. Refrigerate for 1-2 hours then break bark by hand or knife.

Absolutely the best Chocolate bark I've ever tasted! I found this recipe about a year ago before Christmas and this year everyone was asking specifically for it! Try it for your holiday, it's a crowd pleaser ~ Eat4Self