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Thanks to the viewer who contributed this recipe!

White Chocolate Peppermint Bark
 • 16 oz white chocolate
 • 2 red, white, green striped candy cane,
   crushed into small pieces
 1.  Butter a baking sheet (grease with
     butter) and set aside.
 2.  Heat white chocolate in double boiler
     over low heat until all is melted.
 3.  Add crushed candy cane to white
 4.  Pour mixture onto wax paper-lined cookie
     sheet, spreading very thinly with
 5.  Let the peppermint bark cool and break
     it into pieces.
 6.  Store in airtight container lined with
     wax paper, separating the layers with
     wax paper.


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