From Charity Ferreira.
Marbled Peppermint Bark
Miniature candy canes, the ones that come individually wrapped, work best for this recipe. They are easier to crush, and, because they have more colored surface area, they break into nicer-looking pieces than larger candy canes. You can sift the larger pieces through a sieve to remove the fine white dust from the crushing process.
Yield: 1 ¼ pounds of bark
1 pound bittersweet or semisweet chocolate, chopped
4 ounces white chocolate, chopped
1 cup finely crushed candy cane pieces
Step 1: Line a jelly-roll pan with waxed paper. Melt the chocolate in a bowl set over a pan of hot water, stirring frequently until melted and smooth. Remove from heat.
Step 2: In another bowl, melt the white chocolate as above.
Step 3: Stir ¾ cup of the candy cane pieces into the dark chocolate. Scrape the mixture onto the pan and spread out with a spatula to about ¼ inch think. Drizzle the white chocolate evenly over the dark chocolate; use the knife to gently swirl the dark and white chocolates together, leaving plenty of distant streaks. Sprinkle the remaining crushed candy canes evenly over the top.
Step 4: Refrigerate the bark until completely firm, about 2 hours. Break or cut into chunks. Store in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 2 weeks.