Christmas Marathon: Day One!

Today began my Christmas baking. Don't get me wrong, I have been baking this whole season, but now it is specifically for Christmas Eve and Day.
What I have decided to do this year is do one type of chocolate bark, and a cookie each day. Today I made peppermint bark, and my mocha chip cookies.
Now everyone usually has their favorite chocolate chip cookie recipe. Personally, I just use the one on the back of the bags of whatever chips I have, and have never been disappointed. What I do to turn them into mocha chips is add one tsp of instant decaf coffee. It really brings out the chocolate flavor and adds a real depth to the classic cookie.
I got the recipe for chocolate bark from the Food Network Magazine. I did use chocolate chips instead of block chocolate because not only was it a bit cheaper, it also took one of the steps out and made it even easier. I will post the basic recipe today, and then share what I added to each one of the barks that I make.

Line baking sheet with foil, shiny side up, smooth out the creases.
Pick your ingredients. Must include 1 lb chocolate either bittersweet or semisweet, and then whatever toppings you like. Today I used crushed up peppermint candy with white chocolate.
Make sure all your tools are dry. Chop chocolate into 1/2 inch pieces if you are using a bar instead of chips. Place all but 1 cup of the chocolate in a microwave safe bowl. Microwave 30 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 30 second intervals until melted. 3-5 minutes total.
Immediately add the reserved chopped chocolate to the bowl. Stir vigorously until melted and shiny. Don't worry if there are a few small unmelted pieces.
Pour the chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10 to 12 inch circle, about 1/4 inch thick.
Press your toppings into the chocolate, arranging them so each bite has a mix of flavors and textures. Let bark harden completely at room temperature, about 1 hour. Break into pieces and store in a airtight container at room temperature of 1 to 2 weeks.