Peppermint Bark

2 lbs white chocolate, chopped into ½ inch pieces
12 large candy canes
½ tsp peppermint oil

Line an 11 x 17 inch baking sheet with parchment paper. In the top of a double boiler, melt chocolate stirring constantly. Smash candycanes into ¼ inch pieces. Stir candy and peppermint oil into melted chocolate. Remove from heat and pour the mixture onto the prepared baking sheet; spread evenly. Chill until firm, 25 – 30 minutes. Break into pieces. Store in airtight container in the refrigerator for up to a week.

Great to give away as a gift.