1. Preheat oven to 250 degrees F. Line a baking sheet with parchment paper or foil.

2. Place chopped bittersweet chocolate on baking sheet. Put in oven to soften, 3 to 4 minutes.

3. When chocolate is softened but still somewhat chunky (check after 3 minutes), remove from oven and spread lightly with a spatula to smooth surface; it should be slightly more than 1/4 inch thick. Return to oven; turn off oven.

4. Place white chocolate in a microwave-safe bowl. Microwave for 30 seconds, then remove to stir chocolate so it will melt evenly. Return to microwave for another 20 seconds, then check again. Stir until smooth.

5. Remove bittersweet chocolate from oven. Smooth surface with spatula if still lumpy.

6. Using a soup spoon, drop evenly spaced spoonfuls of melted white chocolate onto the bittersweet chocolate. Then use the spoon to swirl the white chocolate through the bittersweet chocolate, making a decorative pattern. Sprinkle with chopped peppermint candy.

7. Let chocolate set at room temperature for at least 4 hours, preferably overnight. Chocolate is set when surface is slightly dull. Bark may be flash-chilled in the fridge, but it then must be stored and served chilled, as it will soften when it comes to room temperature.

8. Cut or break bark into approximately 1 1/2-inch squares. To package, place 6 to 8 squares in a small box or cellophane bag. Alternatively, place paper liners used for miniature muffins in a square resealable container and arrange pieces of bark in liners. To store, keep at room temperature in an airtight container. Bark may also be frozen.

Source: Hannaford fresh Magazine, November - December 2007