Prepare a baking sheet with a piece of parchment paper & your Christmas chocolate transfer sheet. It is important to make sure that the printed side of the transfer sheet is facing up so when you pour the chocolate onto it, the print will stick to your melted chocolate.
Place the white chocolate candy melts into a microwave-safe bowl.Melt the chocolate using 20 second intervals, stirring in between to ensure the chocolate melts evenly and doesn’t scorch. Continue melting until the chocolate is fluid.
Once the white chocolate wafers are completely melted, add in 1 pound of the crushed peppermint candy.
Stir the bark mixture until is completely combined.
Immediately, pour the bark mixture onto the chocolate transfer sheet.
Use an offset spatula to spread the bark mixture evenly.
Make sure to cover the entire chocolate transfer sheet.
When the bark is just beginning to set, score with a pizza cutter.
This will make breaking the bark apart into even pieces super easy once the chocolate has set up completely!
Stick the cookie sheet with the chocolate bark into the freezer & allow to set up completely- about 20 minutes.
After 20 minutes, easily break the Christmas chocolate bark into pieces.