Peppermint Bark
3-ingredent peppermint bark, yes please! I love buying those holiday peppermint bark from Ghirardelli but there is just something special about homemade treats. Also makes a great gift idea because when is chocolate not the answer!

Recipe
Ingredients:
8oz semi-sweet chocolate baking bar (2 of the 4-oz bar packages)
8oz white chocolate baking bar (2 of the 4-oz bar packages)
8-10 Andes candies peppermint crunch or crushed candy canes, chopped
Method:
1.) Line a baking sheet with a non-slip mat or parchment paper. Chop the cholate into smaller pieces. Heat a skillet over low-heat and melt the chocolate. Make sure to stir frequently as chocolate melts quickly.
2.) Pour chocolate spread out into a rectangle on prepared pan. Place in freezer while you prep the white chocolate. Repeat chop the white chocolate and heat over low heat. Stirring frequently to prevent burning. Take chocolate out of freezer, pour white chocolate over the semi-sweet chocolate.
3.) Moving quickly, pour the chopped peppermint candies over white chocolate layer before chocolate hardens. Place in freezer for 20-minutes till set. Cut bark and store in fridge, enjoy!
