White chocolate peppermint bark

Serves 6

800g white chocolate, chopped 4 peppermint candy canes 1 tsp peppermint extract Grease and line a large rimmed baking tray with greaseproof pepper. Place the candy canes in a plastic bag and crush with a rolling pin. Melt the chocolate in a heatproof bowl set over a half-filled saucepan of simmering water, stirring until smooth. Remove from the heat and stir in the peppermint extract and crushed candy canes. Pour onto the lined tray. Leave to chill for 45-60 mins until set and firm. Remove from the fridge and break into large shards before serving.