Peppermint Crunch Bark

Recipe by Diana Adcock
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
YIELD: 36 pieces
UNITS: US

INGREDIENTS

Nutrition
  • 17
    ounces good quality white chocolate, finely chopped
  • 30
    red and white hard peppermint candies, coarsely crushed
  • 7
    ounces bittersweet chocolate or 7 ounces semisweet chocolate, chopped
  • 6
    tablespoons whipping cream
  • 34
    teaspoon peppermint extract
Advertisement

DIRECTIONS

  • Turn a large baking sheet bottom side up, cover with foil and mark out a 12x9 inch rectangle on foil.
  • Stir white chocolate in a double broiler or a metal bowl set over saucepan of barely simmering water until chocolate is melted and smooth and candy thermometer registers 110 degrees.
  • Remove from over water.
  • Pour 2/3 cup onto rectangle on foil.
  • Using a icing spatula, spread chocolate to fill rectangle.
  • Sprinkle with 1/4 cup crushed peppermints.
  • Chill until set, around 15 minutes.
  • Stir bittersweet chocolate, cream and peppermint extract in a heavy medium saucepan over medium low heat until just melted.
  • Cool to barely lukewarm.
  • Pour bittersweet chocolate onto cooled white chocolate and spread with the icing spatula.
  • Chill for 25 minutes.
  • Rewarm remaining white chocolate and working quickly pour white chocolate over firm bittersweet chocolate.
  • Spread and sprinkle with remaining crushed mints.
  • Chill for another 25 minutes.
  • Carefully lift foil off of pan.
  • Cut bark crosswise into 2 inch wide strips.
  • Now remove foil on bottom.
  • Cut each strip into 3 sections, and cut those crosswise.
  • Wrap and refrigerate or serve.
Advertisement