Chocolate Peppermint Bark

• 6 ounces white baking chocolate, chopped
• 1 cup crushed peppermint or spearmint candies, divided
• 1 cup (6 ounces) semisweet chocolate chips

Directions

1. In a microwave, melt white chocolate at 70% power; stir until smooth. Stir in 1/3 cup crushed candies. Repeat with chocolate chips and an additional 1/3 cup candies. Alternately drop spoonfuls of chocolate and white chocolate mixtures onto a waxed paper-lined baking sheet.
2. Using a metal spatula, cut through candy to swirl and spread to 1/4-in. thickness. Sprinkle with remaining crushed candies.
3. Refrigerate until firm. Break into pieces. Store between layers of waxed paper in an airtight container. Yield: about 1 pound.

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Fudge

Bailey’s Fudge

Ingredients

3 1/2 cups milk chocolate chips (about 20 ounces)
1 cup sweetened condensed milk
1/4 cup Baileys (see note)
1 tsp vanilla extract

Instructions

Line an 8 by 8 inch pan with aluminum foil.
In a large bowl combine the chocolate chips and sweetened condensed milk. Microwave for one minute, stir, and microwave for 30 seconds.
Stir in the Baileys and the vanilla extract until smooth. Pour into the prepared pan and top with the baking chips. Press in slightly.
Cover and refrigerate for four hours until firm.

Store in the refrigerator.