David’s Peppermint Bark

1.5 lb Dark Chocolate Wafers
1 lb White Chocolate Wafers
Red chocolate Wafers
½ bottle(½ dram) Lorann Peppermint Oil
Appx 1 cup Broken peppermint candies (small but not powder)

Melt dark chocolate

Spread onto wax paper on 8X11 half sheet baking pan. Tap and shake to event layer.

Harden.

Melt White Chocolate

Add peppermint oil and mix well (be careful, fumes will be intense)

Bring dark chocolate to room temperature or warm in just heated oven. Too hot and white will mix into dark, too cool and white will de-laminate when cut.

Spread white over dark..  Tap and shake to even layer.

Immediately, evenly add peppermint chips.Tap pan to set chips into chocolate.

Melt red chocolate, pan or microwave. Using a piping bag with a small tip or sandwich bag with corner cut, drizzle red over white in decorative swirls. White must be warm or the red will delaminate when cut.

Cool.

Cut at an angle with a warm, sharp knife into 1” triangles. (Use curved Kobza pizza knife) Even rocking pressure seems to work best.

Depending on temperature, considerable loss is expected due to delamination and fracturing.

Bag as soon as chocolate is cool as flavor is intense and it can contaminate other items with peppermint flavor.