Candy

Traditional Peppermint Bark

To crush the candy canes, break them into 2 or 3 pieces, place in a self-sealing plastic bag, and smash into small bits with a mallet. You can do this in a food processor, but it isn’t nearly as much fun.

12 candy canes, crushed into 1/4-inch pieces to yield about 1 cup

2 pounds white chocolate (or white chocolate chips)

1 teaspoon peppermint extract (optional)

Line an 11-by-17-inch jelly roll pan (or cookie sheet with sides) with wax paper, parchment paper or aluminum foil.

Melt the chocolate in a double boiler over simmering water or in a heat-proof bowl in the microwave (use medium-low power, checking and stirring every 30 seconds until completely melted).

Stir in about two-thirds of the smashed candy and the peppermint flavoring. Pour and spread onto the prepared pan. Try to get an even 1/4-inch thickness, using a spatula to swirl. Sprinkle the remaining candy can bits on top while the chocolate is still wet. Refrigerate until firm (about 1 hour), and peel from paper. Break into small pieces by hand. Store in airtight containers. Makes 145 individual pieces.

Variations: You can make a dark and white chocolate layered bark by using 1 pound of dark chocolate in place of half the white chocolate. Melt the dark chocolate as above, spread into pan (it does not have to reach the edges) and refrigerate until firm. Continue as above with the white chocolate and candy cane pieces.

Per piece: 40 calories (46 percent from fat), 2 g fat (1.1 g saturated, 0 monounsaturated fat), 0 cholesterol, 0.6 g protein, 4.7 g carbohydrates, 0.4 g fiber, 112 mg sodium.