For years and years, I have made peppermint bark at the holidays. It was always okay, but never spectacular. This year, I dummed down the recipe, and the candy got rave reviews. You won't believe how simple it is.

You'll need:

• 2 packages of Andes Candies baking chips
• 24 oz white chocolate(i got melting chips out of the bulk section at Winco)
• 2 packages of peppermint candy canes
• Reynolds fun shapes baking cups
• 1 gallon Ziploc freezer bag
• meat cleaver
• towel

First, unwrap all the candy canes and put them in the freezer bag. Wrap the bag with a towel and smash the candy canes with the flat side of your meat cleaver. I let my kids do this step, and they love it, but if you have some unwanted holiday tension, smash away!

Next, melt the Andes Candies baking chips in a double broiler, or the microwave. If you use the microwave, start by heating for 1 minute, stir, then heat in 30 second increments until the chips are melted.

Pour the melted Andes Candies chips into the bottoms of the baking cups, only filling 1/4 full. Let it cool until hard.

Then, melt the white chocolate the same way, and pour over the cooled Andes chocolate, and sprinkle with the crushed candy canes. Let them cool, and there you go! When you unwrap them, they're beautiful, and everyone will love them!