These treats are a snap to make, but nobody seems to mind that I don’t put in much effort—they just keep coming back for more.
—KESLIE HOUSER PASCO, WA
PREP: 15 MIN. + CHILLING • MAKES: ABOUT 1 POUND
6 ounces white baking chocolate, chopped
1 cup crushed peppermint or spearmint candies, divided
1 cup (6 ounces) semisweet chocolate chips
1. In a microwave, melt white chocolate at 70% power; stir until smooth. Stir in 1/3 cup crushed candies. Repeat with chocolate chips and an additional 1/3 cup candies. Alternately drop spoonfuls of chocolate and white chocolate mixtures onto a waxed paper-lined baking sheet.
2. Using a metal spatula, cut through candy to swirl and spread to 1/4-in. thickness. Sprinkle with remaining crushed candies.
3. Refrigerate the bark until firm. Break into pieces. Store the bark between layers of waxed paper in an airtight container.
NOTE This recipe was tested in a 1,100-watt microwave.