PEPPERMINT STICK-WHITE CHOCOLATE BARK

Steps:

• Melt chocolate. Place the sticks in a heavy, resealable plastic bag and crush them fine by whacking and then rolling them with a rolling pin. They should have the same consistency as crushed ice. When chocolate is melted, stir in peppermint oil. Stir in all but 1 T of the peppermint pieces and spread the mixture out on the cookie sheet, about 1/4 in thick. It will not fill the pan completely. Sprinkle with remaining pieces. Let the mixture harden at room temperature about 2 hours, or refrigerate for 30 minutes. Use hands to break bark into pieces. Store in airtight container up to 2 weeks.