Line cookie sheet with foil. Lightly spray foil.
Heat chocolate chips until melted and smooth. Heat
bark until melted and smooth; can use double boiler
or microwave. Stir crushed candy into almond bark.
Pour bark into pan. Drizzle with melted chocolate
chips. Gently zigzag a narrow metal spatula through
the chocolate and peppermint layers to create a
swirled effect. Let stand for several hours until
firm or chill 30 minutes. Carefully break candy into
pieces. Store in air tight container.
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