Elsie’s Layered Peppermint Bark

Line a 9x12-inch baking pan with aluminum foil or parchment paper; set aside.

Melt 1/2 of the white chocolate in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Spread melted white chocolate into the prepared pan. Sprinkle 1/4 of the crushed peppermint candies evenly over white chocolate. Chill in the refrigerator until firm, about 15 minutes.

Meanwhile, melt dark chocolate, Borden Heavy Whipping Cream, and peppermint extract in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Quickly pour chocolate over the chilled white chocolate layer; spread evenly. Chill in the refrigerator until firm, about 20 minutes.

Also at the same time, melt remaining white chocolate in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Spread quickly over chilled chocolate layers. Sprinkle it with remaining peppermint candies. Chill in the refrigerator until firm, about 20 minutes. Cut or break into small pieces to serve.