Peppermint Cookie Bark
Makes approximately one pound
12 cream-filled chocolate sandwich cookies, coarsely chopped*
1/2 cup (60g) crushed peppermint candy
10 oz bittersweet chocolate
a few drops peppermint oil, optional
*if making the bark gluten-free use gluten-free sandwich cookies
Tape a piece of parchment paper to a large cookie sheet (this will keep the bark from curling as it hardens). Melt or temper the chocolate. (Here is a great tutorial on how to temper chocolate) With tempered chocolate the bark will have more of a snap and can be kept at room temperature. If using untempered chocoalate the bark will need to be stored in the refrigerator.
If using the peppermint oil stir it into the chocolate. (It should taste slightly minty but not overly so. Different peppermint oils have different strengths so start with just a drop and add more until it minty enough.) Pour the melted chocolate onto the parchment paper. Using an offset spatula spread the chocolate until it is about a quarter inch thick. Sprinkle the chopped cookies and peppermint candy. Press down gently on top of the cookies and candy to make sure they stick to the chocolate. If using tempered chocolate, let it set at room temperature. If untempered refrigerate until set.
Once the chocolate is set break the bark into pieces. Store in an airtight container.