Stir flour mixture into chocolate mixture until just combined. In a separate bowl, whisk together cocoa, flour, baking powder, and salt.In a microwave-safe bowl, microwave butter and 1 1/3 cups chocolate baking chips on medium (50% power) for 2 minutes, stirring every 30 seconds, until melted and combined.Line bottom and sides of an 8-inch square pan with parchment paper, allowing about 1 inch of paper to extend over opposite sides of pan lightly coat with cooking spray. Store between sheets of waxed paper in an airtight container at room temperature up to 3 days or in the refrigerator up to 2 weeks. Use parchment to lift candy break into pieces.

Snip off one corner drizzle chocolate over bark.

Spoon white chocolate mixture into a large self-sealing plastic bag.

If chocolate is not melted, return it to the microwave and repeat the heating step, stirring every 30 seconds to avoid scorching.

In a small microwave-safe bowl, microwave the white chocolate on medium power (50 percent) in 30 second intervals, stirring between intervals until melted.

Sprinkle with the remaining peppermint chunks.

Pour mixture onto the prepared baking sheet. Stir remaining 1 bar of chopped chocolate into the melted chocolate.Remove from heat and let stand to cool for 15 minutes. (You may also use a glass or metal mixing bowl on top of a saucepan half filled with water.) Allow the chocolate to melt, stirring occasionally. Place 2 chopped chocolate bars in the top pan of a double boiler over hot but not boiling water.Line a baking sheet with parchment paper.

Ghirardelli peppermint bark