6 squares white baking chocolate
1 cup crushed peppermint candies* (about 50 round peppermint candies)
Put semisweet baking chocolate in a microwave proof bowl. Microwave on high for 2 minutes or until almost melted, stirring after a minute. Stir to melt completely.
Repeat the above process with the white baking chocolate.
Stir 1/2 cup of the crushed peppermint candy into each bowl.
Line a cookie sheet that has sides with waxed paper. Alternately spoon the two bowls of chocolates onto the waxed paper. With a butter knife, swirl chocolates together to marbleize. Refrigerate 1 hour or until firm. Break into pieces.
This makes about 1 pound of candy.
*To crush peppermint candies, place candies in a zip-top plastic bag. Crush with a rolling pin or meat mallet. Or you could process in a food processor using pulsing action.
Note: File Photo