Use 1 pound of white chocolate also called Almond Bark or coating white chocolate
½ cup of crushed peppermint candies or candy canes
Break white chocolate into small pieces or use white chips or melting disks for easy melting in the microwave. Place chocolate in a microwave safe bowl and microwave at 50% power for 30 second intervals. Repeat. Chocolate will become shiny and keep the shape until stirred. Continue the microwave process and stir after each 30 second interval until the temperature is about 88 degrees and chocolate can be stirred to a smooth consistency.
Place peppermint candies in a plastic bag and crush candies using rolling pin or other heavy object. Candies will be a variety of sizes so crush to desired consistency.
Prepare a cookie sheet or several 8 or 9 inch pie pans with a fine film of vegetable oil or butter so the white chocolate will release easily. I use aluminum pie plates. They are very flexible for easy release of hardened chocolate.
Spread the melted white chocolate in the pan(s) (it may pour), spread for even thickness (it can be very thin or thicker as the cook perfers) and sprinkle with candy pieces. Gently press the candy pieces lightly into the white chocolate. Place in refrigerator to cool for at least 15 minutes or until chocolate is set. Remove from refrigerator and break into pieces for eating. Store in airtight container at room temperature.
Side note: If chocolate is melted at a low temperature it will remain soft at room temperature. If chocolate is heated too hot it will become crumbly when cooled. At all cost keep liquids (water) away from chocolate mixture. Liquid will make the mixture crumbly and unusable immediately. Even a drop of two of water can create a problem.
Recipe an easily be reduced for smaller batches of pepperment bark.