This is always a hit, and Christmas wouldn't be the same without it.
17 oz. white chocolate chips or white almond bark
1/2 cup crushed peppermint candy
7 oz. chocolate chips or chocolate almond bark
6 Tbls. whipping cream
3/4 tsp. peppermint extract
Cover baking sheet with foil. Mark a 12" by 9 " rectangle on the foil. Stir white chocolate until melted and smooth and candy thermometer reads 110 degrees F. Remove from water if in a double boiler. Pour 2/3 cup white chocolate onto foil and spread to fill the rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill about 15 minutes. Stir chocolate, cream, and extract over medium low heat until just melted. Cool 5 minutes. Re-warm white chocolate. Working quickly, pour white chocolate over dark chocolate and spread to cover. Sprinkle with peppermints. Chill about 20 minutes. Move chocolate onto a flat surface and trim edges. Cut it crosswise into 2 " wide strips. Slide candy off the foil and onto work surfaces and cut into squares.