Ingredients
Vegetable-oil cooking spray
1 package (7.5 ounces) hard peppermint candies, unwrapped
1 pound white chocolate, chopped (do not use chips)
2 cups puffed rice cereal
Preparation
Spray a 10-by-15-inch rimmed baking sheet with cooking spray; line with a piece of waxed paper. Place candy in a doubled resealable plastic bag (one inside the other); seal, and wrap in a kitchen towel (to prevent candy from piercing the bag). Use a rolling pin or skillet to crush candy into tiny pieces. Pass through a large sieve to separate crushed candy from fine powder.
Place white chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 4 to 6 minutes. Remove from heat; stir in rice cereal.
Transfer mixture to prepared baking sheet; with a spatula, spread to edges of pan. Sprinkle with crushed candy. Cover entire surface with a piece of waxed paper (to prevent hands from sticking), and press candy gently into chocolate mixture. Chill until firm, 20 to 30 minutes (but no longer, as candy will begin to soften).
Peel off waxed paper. Break bark into 3-inch pieces. Bark can be stored in an airtight container at room temperature up to 1 week.
