2. Get out some pent-up aggression by pounding the candy to smithereens. Little chunks of candy should remain.

3. Melt almond bark carefully in microwave. Mix in crushed peppermints.

4. Pour into pans or cookie sheets lined with waxed paper. Let cool (best in refrigerator or freezer).

5. When cool, remove from waxed paper, break into bite-sized chunks and store in cookie tins.

Recipe from Kim Tilley