1In double boiler Melt dark chocolate slowly with butter.
2place Peppermint sticks, & pecans in plastic baggy and seal. With light hammer beat until crumbly. Set aside.
3place chocolate in stainless steel saucepan on heat while continually stirring. Cook until bubbly. Then remove from heat. Line cookie sheet with foil.
4Place Peppermint mixture, pecans, White Chocolate chips, & white raisins on aluminum foil covered baking sheet. Cover with chocolate.
5pour melted chocolate on top in pan spread 1/2 inch thick. Place a few white chocolate chips on top. Put in refrigerator 1 1/2 hrs.
Lift chocolate off Foil when cooled.
Break apart into large 2 inch ea. pieces of bark.
Serve at room temperature after 1 hr. Then Chocolate Bark is ready for snacking. Cool minimum 2 hrs.