Peppermint Bark

This photo is from food network, click on the title, it's from Paula Deen's recipe. But, the recipe is below. I personally like the Peppermint Bark with the white chocolate in this recipe, even though it's good with the chocolate. Who doesn't like chocolate? But for some reason, I think it's Perfect just like this. I've made this with and without the peppermint extract, and I don't think it needs it, because the crushed candy cane is stired throughout the candy. MMM. This is the same recipe from the previous post, only I left out the dark chocolate part. From candy.about.com

Peppermint Bark

Ingredients:
12 ounces (about 2 cups) white chocolate, chopped, or white chocolate chips
8 peppermint candy canes(or 40 small candy canes)
1/2 teaspoon peppermint extract(optional)

Preparation:
1. Unwrap the candy canes and place them in a food processor. Pulse on/off several times for 5-10 seconds each, until the canes have been crushed into small pieces. Alternately, place the candy canes in a large Ziploc bag and seal tightly. Use a rolling pin to roll/smash the candy canes until they are the size you desire.

2. Prepare a cookie sheet by covering it with smooth aluminum foil.

melt or temper the white chocolate. Stir in most of the candy cane bits, reserving about a quarter of the mixture to put on top.

3. Spread the white chocolate in an even layer over the pan.

4. While the white chocolate is still wet, sprinkle the remaining candy cane pieces over the entire surface evenly. Press down very slightly to ensure they stick. Place the tray in the refrigerator to firm up for 30 minutes.

7. Once the peppermint bark bark is completely set, break into small, uneven pieces by hand.