Place a large piece of non-stick foil on a workspace. 16 inches or more is ideal.

Melt milk, dark, or semi-sweet chocolate.

Once chocolate is smooth and has no lumps, remove from heat.

Pour onto non-stick foil and spread into fairly thin and even layer. I usually go 8 inches by 12 inches.

Allow to cool completely.

Melt white chocolate or almond bark.

Once smooth with no lumps, remove from heat and add a few drops of candy flavoring if using.

Carefully pour the white over the dark. Try not to pour too much into one area of the darker chocolate or it will melt the bottom.

Carefully spread the white chocolate with a knife, trying not to press too hard to keep from swirling the layers together. Spread as evenly as possible.

While top layer is still wet, add crushed peppermint candies on top.

Allow to cool completely.

Cut or break into pieces.

Cutting will give smooth lines. When cutting, I save the uneven edges for adding to hot chocolate.