Chocolate Bark

perfect for the holidays (easy too), but really good any time!

peppermint bark

1 12 oz. bag semi-sweet chocolate chips

22 mini candy canes, crushed

1. Line 9 x 11 pan or baking sheet with cooking spray, then line with waxed paper leaving an overhang on the ends.

2. Melt chocolate in a double boiler (a make-shift double boiler works well too; I use a saucepan with a smaller saucepan on top and it works superbly). Once melted, pour chocolate onto the waxed paper and spread, if necessary, with a rubber spatula.

3. Sprinkle crushed candy canes on immediately. Refrigerate until firm (about 1 hour). Remove from pan and waxed paper and break into pieces. Enjoy!

peanut butter bark

1 12 oz. bag semi-sweet chocolate chips

4 oz. milk chocolate chips

2/3 cup peanut butter (I used natural creamy pb and it worked superbly, I think chunky pb would be good too)

1. Follow steps 1 and 2 above.

2. Melt milk chocolate and peanut butter together in a double boiler. Drizzle mixture over semi-sweet chocolate and swirl with a toothpick. Refrigerate until firm (about 1 hour). Remove from pan and waxed paper and break into pieces. This bark will be a tad bit softer than the peppermint bark.

As you can see these are very easy recipes, so be creative, come up with your own toppings. Mint chocolate and crushed Oreos anyone?