Ingredients
nonstick cooking spray
1 lb. white chocolate (do not use chips)
2 c. puffed rice cereal
1 bag hard peppermint candies
Preparation
Step 1Spray a 10-by-15-inch rimmed baking sheet with nonstick cooking spray; line with a piece of waxed paper. Crush candies (see note below).Step 2Place white chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 4 to 6 minutes. Remove from heat; stir in rice cereal.Step 3Transfer mixture to prepared pan; with a spatula, spread to edges of pan.Step 4Sprinkle with crushed candy; with a piece of waxed paper covering the entire surface, press in gently (paper prevents hands from sticking to candy and chocolate). Chill until firm, 20 to 30 minutes (no longer, as candy will begin to soften).Step 5Peel waxed paper off. Break bark into 2-inch pieces. Store at room temperature in an airtight container, up to 1 week.
