We’re all going to gain at least five pounds during the holidays. Let’s not kid ourselves. So, we might as well embrace it and stuff our faces until January 1. Here is a delicious and easy peppermint bark recipe.

12 ounces milk chocolate
12 ounces white chocolate
12 candy canes
Handful of green sprinkles

Place candy canes in a Ziploc bag and place in between a hand towel. Using a rolling pin or meat tenderizer, smash the candy canes until they break into little pieces.

Line a cookie sheet with aluminum foil.

Melt milk chocolate using a double boiler, slowly adding your chocolate and stirring continuously. I don’t actually own a double boiler, so I used a glass bowl over a sauce pan of simmering water. Make sure your chocolate does not touch water or else it will become a clumpy mess.

Pour melted chocolate onto your cookie sheet and use a spatula to spread around at even thickness - about 1/8 inch thick. Place tray in refrigerator while your prepare white chocolate.

Melt white chocolate and add most of the candy cane bits, leaving a few for garnish.

Remove tray from refrigerator and spread white chocolate in an even layer over the milk chocolate.

Sprinkle the remaining peppermint and green sprinkles, before putting tray back in refrigerator for about 30 minutes. Make sure to press down slightly to ensure they stick. If you’re the salty-sweet type, you can also sprinkle a little sea salt.

Once the peppermint bark is completely set, break into small, uneven pieces by hand.