To make Hershey's peppermint bark, crush the peppermint candies, microwave the white chips until melted, and pour the candies into the chips, saving a few candy pieces. Pour onto a cookie sheet lined with waxed paper, tapping it on the counter to even the layer. Top with remaining candies. Refrigerate for one-half hour or until firm, then break into pieces. Martha Stewart's recipe uses a double boiler instead of a microwave and adds peppermint oil.
Use 2 cups or one 12-ounce package of Hershey's Premier white chips. Crush 1/4 to 1/3 cup of peppermint candies, as desired. Store the bark in a cool, dry area.
Martha Stewart's recipe specifies using an 11-inch by 17-inch baking sheet lined with parchment paper. Melt 2 pounds of white chocolate pieces in a double boiler, stirring. Cut 12 large candy canes with a chef's knife or pound them with a kitchen mallet into 1/4-inch pieces. Stir them and 1/2 teaspoon peppermint oil into the melted chocolate, then pour the mixture into the baking sheet. Chill for 25 to 30 minutes until the bark is firm, then break it into pieces..
This bark can be stored in an airtight bag and refrigerated for up to a week.