This is better than Williams-Sonoma peppermint bark.
Adapted from abouteating.com
Makes about 4 pounds
To make less, halve the recipe and use a 9x13 pan
24 oz. Ghirardelli all natural chocolate chips (Your choice which kind. I used the double chocolate)
2 pounds Ghirardelli all natural white chocolate chips (They come in 11 oz packages)
1 t. peppermint extract OR 1/8 t. peppermint oil
20-25 peppermint candies, about 1 cup (Use all natural if you are so inclined.)
Crush the peppermint candies by placing them in a plastic ziploc bag and pounding them with a hammer, rolling pin, whatever you like. If you crush them in a food processor, they will be too powdery. If you don't like the big chunks, then use that method.
Preheat oven to 250.
Line a jelly roll pan with foil, creasing into the edges and letting the foil hang over the sides. Spray with cooking oil. Spread the chocolate chips evenly in the foil lined pan. Place in preheated oven for 5 min. Remove from oven and smooth evenly using an offset knife or spatula. Refrigerate for 20 minutes.
Meanwhile, place white chocolate chips in a large metal bowl or one that can withstand heat. Fill a large stockpot with about 4 inches of water. Place bowl of white chocolate on top of stockpot. It should rest on top and not touch the water. Bring water in the stockpot to a boil with the bowl of chocolate on top of it. Turn off the burner. Let the steam melt the chocolate. Stir gently until the white chocolate is completely melted. Stir in the peppermint.
You want the white chocolate to slightly melt a thin layer of the chocolate so the two layers will stick together but not melt it so much that it mixes.
If the chocolate layer in the fridge is hard and cold, spread the melted white chocolate on it as soon as it is melted. If the chocolate is firm but still sticky to the touch, let the white chocolate cool a little.
Another option is to let the dark chocolate stand at room temperature to soften a bit, about 20 minutes. However, condensation on the dark chocolate will prevent the layers from sticking together. Layers that are too thin will not stick together.
It will probably work out no matter what. My chocolate layer wasn't cold and my white chocolate was hot. Needless to say the dark chocolate started to melt into the white chocolate. It took careful spreading.
To spread the white chocolate, use an offset knife. Working quickly, push the white chocolate to spread it, always having white chocolate ahead of the knife. Don't let the knife touch the dark chocolate. Spread over dark chocolate evenly and completely.
Sprinkle with crushed candy while the white chocolate is still warm and soft. If needed, gently push the candy into the white chocolate. This can be done a number of ways. Place a plastic bag over your hand and spray with cook oil. Press gently on the candy. Or, spray the bottom of another cookie sheet, jelly roll pan or other flat surface and press gently on candy.
Refrigerate until firm. Let the bark stand at room temperature for a few minutes before trying to cut or break it. I broke mine up by hitting it on the edge of the counter.
Store in airtight container.