Peppermint Bark

By Alissa -
Yum! This was delicious, and makes a great gift. You can also just do one type of chocolate, rather than layering like this recipe calls for. A single layer would be easier, as you would not have to worry about freezing the bottom layers completely so they don't swirl when you add the top layers of warm melted chocolate. Either way, delicious.

I used this recipe for the layered bark. Here is a recipe for a single layer bark.

17 ounces high quality white chocolate, finely chopped
6 ounces peppermint candy canes, crushed (this was 12 candy canes, but I think 8 would be plenty.)
7 ounces high quality bittersweet chocolate
5 1/2 tablespoons whipping cream
3/4 teaspoon peppermint extract

Turn large baking sheet bottom side up. Cover securely with foil. Mark 12
x 9-inch rectangle on foil. Stir white chocolate in metal bowl set over
saucepan of barely simmering water (do not allow bottom of bowl to touch
water) until chocolate is melted and smooth and candy thermometer
registers 110°F. (chocolate will feel warm to touch). Remove from over
water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using
icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup
crushed peppermints. Chill until set, about 15 minutes.

Stir bittersweet chocolate, cream and peppermint extract in heavy medium
saucepan over medium-low heat until just melted and smooth. Cool to barely
lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long
lines over white chocolate rectangle. Using icing spatula, spread
bittersweet chocolate in even layer. Refrigerate until very cold and firm,
about 25 minutes (I put mine in the freezer).

Rewarm remaining white chocolate in bowl set over barely simmering water
to 110°F. Working quickly, pour white chocolate over firm bittersweet
chocolate layer; spread to cover. Immediately sprinkle with remaining
crushed peppermints. Chill just until firm, about 20 minutes. If you let the bark go much longer than this - it will be very hard to cut neatly.

Lift foil with bark onto work surface; trim edges. Cut bark crosswise into
2-inch-wide strips. Using metal spatula, slide bark off foil and onto work
surface. Cut each strip crosswise into 3 sections and each section
diagonally into 2 triangles. You can also just break into large chunks and enjoy!

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