1 (7.5-ounce) package hard peppermint candies, unwrapped
1 pound white chocolate, chopped (do not use chips)
2 cups puffed rice cereal
Coat a rimmed baking sheet with nonstick cooking spray; line with wax paper. Place candies in a doubled resealable plastic bag; seal, and wrap in a kitchen towel. Using a rolling pin or skillet, crush candies into tiny pieces. Sift to separate crushed candy from fine powder, reserving fine powder for another use; set crushed candy aside.
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.
Pour mixture onto prepared baking sheet; using a spatula, spread evenly to a ¼ -inch thickness.
Sprinkle with crushed candy; with a piece of wax paper covering entire surface, press in gently. Chill until firm, 20 to 30 minutes (no longer, as candy will begin to get moist).
Peel wax paper off. Break bark into 2-inch pieces. Store at room temperature in an airtight container up to 1 week. Makes 36 pieces.
PER SERVING: Calories 101 (38% fat) Fat 4 g (2 g sat) Cholesterol 2 mg Sodium 11 mg No fiber Carbohydrates 14 g Protein 1 g
SOURCE: Adapted from Everyday Food (December, 2005)/www.marthastewart.com