2 Cups White Chocolate Chips
1 Package Andes Peppermint Crunch Candies, chopped into small pieces.
3-3/12 Cups Chocolate Shavings/Chips
1 tsp. Vanilla
Red Sugar Crystals (Optional)
1. Lay wax or parchment paper down on a large baking sheet with an edge.
2. Melt white chocolate chips in a double boiler. When melted, remove from heat and stir in half of the andes peppermint candies. Spread in a thin even layer on the baking sheet. Let chill in the refrigerator for a few minutes while you start the next step.
3. Melt chocolate in a double boiler. When completely melted, remove from heat and stir in vanilla. Pour chocolate on top of the white chocolate/peppermint layer. Sprinkle on the remaining peppermint andes candies and optional sugar crystals on top of the bark, while chocolate is still hot.
4. Chill for 2-3 hours in refrigerator, cut or break into small pieces and enjoy!
This is a party sized batch of bark or great for a few gifts, to make less cut all ingredients in half.