Peppermint Bark

Directions

1. 1
   Line cookie sheet with waxed paper.
2. 2
   Melt milk chocolate chips in a microwave safe bowl for 30 seconds at a time until melted.
3. 3
   Be sure to stir every 30 seconds.
4. 4
   Once smooth, spread onto waxed paper evenly to 1/4 inch thick.
5. 5
   Melt white chocolate chips and oil in the same fashion stirring every 30 seconds until smooth.
6. 6
   Add peppermint extract and food coloring and stir.
7. 7
   Pour over milk chocolate layer.
8. 8
   Use a toothpick to swirl the milk chocolate through top layer as desired.
9. 9
   Freeze for 30 minutes.
10. 10
    Remove from paper and bread apart.