Peppermint Bark Napoleon

2 oz. clear hard peppermint candies
12 oz. bittersweet chocolate, finely chopped
8 scoops Blue Bell Peppermint Bark Ice Cream, approximately 1/3 cup each
Canned whipped cream
Crushed peppermint sticks (red & white only, or red & white and green & white for Christmas)

Line two large baking sheets with parchment.  Finely grind mints in processor.  Place half of chocolate in a microwave-safe bowl and heat chocolate just enough to melt completely, stirring often.  Pour onto one prepared sheet.  Using a spatula, spread chocolate to 1/16-inch thickness over parchment.  Sprinkle half of ground candies over half of chocolate.  Fold parchment in half to seal candies in chocolate.  Repeat with remaining chocolate and candies.  Cover and chill 1 to 24 hours.  Peel parchment off chocolate bark.  Break or cut each sheet of bark into 6 large irregular pieces, reserving any small pieces for garnish.  To serve:  Place one bark piece on a dessert plate.  Top with one scoop of ice cream.  Place another bark piece atop ice cream.  Top with another scoop of ice cream.  Place a third piece of bark atop the second scoop of ice cream.  Place a dollop of whipped cream atop the chocolate and garnish with any smaller bark pieces, standing pieces upright.  Sprinkle crushed candies on the plate around the dessert.  Repeat steps to make 4 desserts.  Serve napoleons immediately.  Makes 4 servings.

Note:  For a simpler napoleon, omit the first two ingredients and use 12 chocolate wafer cookies to replace the layers of bark.  Garnish with shaved chocolate and/or red and green Christmas sprinkles.