MARBLED PEPPERMINT BARK

Makes 1¼ pounds

1 pound bittersweet or semisweet chocolate, chopped

4 ounces white chocolate, chopped

1 cup finely crushed candy cane pieces (use miniature candy canes for ease in crushing)

1. Line a jellyroll pan with wax paper. Melt bittersweet chocolate in a bowl set over a pan of hot water, stirring frequently until melted and smooth. Remove from heat.

2. In another bowl, melt white chocolate as above.

3. Stir ¾ cup of candy cane pieces into the dark chocolate. Scrape the mixture into the pan and spread out with a spatula to about ¼-inch thick. Drizzle white chocolate evenly over dark; use a knife to gently swirl dark and white chocolates together, leaving plenty of distinct streaks. Sprinkle remaining crushed candy canes evenly over top.

4. Refrigerate bark until completely firm, about 2 hours. Break or cut into chunks. Store in an airtight container at room temperature up to 1 day, or in refrigerator up to 2 weeks.

— From "Brittles, Barks & Bonbons: Delicious Recipes for Quick and Easy Candy" by Charity Ferreira