Super Yummy Peppermint Bark - dark chocolate wafers

Method

• Heat oven to 250F degrees.
• Take a 9 x 13 baking sheet, line with foil, then coat with non stick spray.
• Pour dark chocolate wafers onto sheet and bake in the oven for five minutes or until slightly melted.
• Using an offset spatula, smooth out chocolate into an even layer.
• Refrigerate for at least a half an hour.
• Crush your peppermint candies, if you had not already done so.
• I state a generous half a cup as mine resembled a heaping cup of pre-crushed candies.
• Here I used a pestle and mortar, but I've heard using coffee bean grinders work just as well.
• Melt your white chocolate.
• I don't have a double broiler, so I modify this by using a small (or medium) glass mixing bowl affixed on top of a pot filled with an inch of water, just slightly below boiling.
• As long as the bowl doesn't touch the bottom of the pan, it'll work.
• Keep stirring until the white chocolate is smooth in consistency.
• Remove from heat and stir in the peppermint extract.
• We let the white chocolate cool slightly to prevent it from melting the dark.
• Working quickly, spread the peppermint white chocolate mixture on top of the dark chocolate.
• Top with the crushed peppermints and refrigerate for another half hour.
• Separate with a knife, serve and enjoy!