PEPPERMINT BARK

2 [12 OZ.] BAGS WHITE CHOCOLATE CHIPS
1 BAG ANDES PEPPERMINT CRUNCH BAKING PIECES
24 HARD PEPPERMINT CANDIES CRUSHED


LINE BAKING SHEET WITH WAX PAPER [SEE NOTE AT BOTTOM]
MELT WHITE CHOCOLATE CHIPS IN MICROWAVE SAFE BOWL AT 70% POWER FOR 1 MIN. STIR IF IT IS NOT MELT GO ANOTHER 30 SEC. REPEAT IF NECESSARY.STIRRING AFTER EACH TIME YOU PUT IT BACK THROUGH.
REMOVE FROM MICROWAVE AND ADD ANDES PEPPERMINT CRUNCH BAKING PIECES. STIR UNTIL MELTED. IF TOO STIFF TO SPREAD ADD A LITTLE MILK TO DESIRED CONSISTANCY.
SPREAD ONTO WAX LINED BAKING SHEET.SPRINKLE WITH LARGER BITS OF CRUSHED PEPPERMINT CANDY.


 LET STAND 1 HOUR OR UNTIL FIRM.
BREAK APART INTO DESIRED SIZED PIECES.
STORE IN AIR TIGHT CONTAINER.


NOTE: TO KEEP WAX PAPER FROM ROLLING UP ON YOU ON YOUR BAKING SHEET TRY BRUSHING THE BAKING SHEET WITH A LITTLE WATER.


YOU CAN ALSO MELT THE CHOCOLATE CHIPS OVER A DOUBLE BOILER ON STOVE IN SHATTERPROOF BOWL. ADD PEPPERMINT CRUNCH BAKING PIECES AFTER CHOCOLATE IS MELTED AND STIR UNTIL THEY MELT.