Makes about 1½ pounds
Using melting wafers or disks rather than regular chocolate, which must be tempered to reach the right consistency, is a big timesaver. There are many quality products on the market; I like Ghirardelli and Wilton. If you want to use regular chocolate, read up on tempering so the finished product has just the right snap.
10 ounces dark chocolate melting wafers
10 ounces white chocolate melting wafers
2/3 cup (about 4 ounces) crushed peppermint candies
Have on hand an 11½-by-16-inch nonstick liner or similarly sized piece of aluminum foil and an offset spatula.
Melt the dark chocolate in a double boiler over just-simmering water, or in the microwave using half power and 30-second bursts, stirring between bursts until melted.
Using an offset spatula, spread the melted dark chocolate on the nonstick liner to an even thickness of about 1/8 inch. Allow to set completely at room temperature.
Following the same directions, melt the white chocolate. Using a clean offset spatula, spread the white chocolate over the dark chocolate layer, being careful not to touch the hardened layer with the spatula, or it will discolor the top layer. (Feel free to put the dark chocolate on top and white on bottom.)
Dust the top layer with the crushed peppermint. Allow to set at room temperature. Break or cut the bark into smaller pieces. Store at room temperature in an airtight container for up to several weeks.Denise Drower Swidey is a frequent contributor to the Globe Magazine. Send comments to firstname.lastname@example.org. Follow us on Twitter @BostonGlobeMag.