Peppermint Bark

3 bags (11oz each) high quality white chocolate chips
1 cup (crushed) peppermint candies
2 tsp peppermint extract

Place about 25 peppermints in a zip bag and crush. (it would be worth double bagging it - my first bag came pretty close to pouring all over the counter when I picked it up.)Take a collander and set it over a bowl. Pour the crushed peppermint into the collander. The fine pieces of the peppermint will end up in the bowl, the larger pieces will remain in the collander.In a double broiler, melt the white chocolate until smooth, stiring constantly.Once the chocolate is completely melted, pour the peppermint "powder" that ended up in the bowl into the chocolate and mix well. Turn off the stove so that you don't catch the house on fire and pour in the 2 tsp of peppermint extract. (the real extract is about 80% alcohol and will make the stove flare up if you are cooking with a gas range.)Mix the extract in well and then pour the mixture onto a rectangle baking sheet that is lined with wax paper. Smooth it across the pan evenly. (It should take up the whole pan.) Sprinkle the larger pieces of peppermint onto the chocolate and press them in slightly so they don't all fall off after it hardens. Place the baking sheet into the fridge for about an hour until the mixture is hard. Seperate the bark from the wax paper and begin breaking into the size chunks you want.