Chocolate Peppermint Bark

6 squares (1 ounce each) white baking chocolate

1 cup (6 ounces) semisweet chocolate chips

1 cup crushed peppermint or spearmint candies, divided

In a microwave-safe bowl, melt white chocolate at 70% power; stir until smooth. Repeat with chocolate chips. Stir 6 tablespoons of crushed candies into each bowl. Drop white chocolate and semisweet chocolate in alternating spoonfuls onto a waxed paper-lined baking sheet.
    With a metal spatula, cut through chocolate to swirl, spreading to 1/4-in. thickness. Sprinkle with remaining crushed candies. Chill until firm. Break into pieces. Store in an airtight container in the refrigerator. Yield: about 1 pound.