Peppermint Bark

A holiday favorite!  I am really not a fan of chocolate (especially white chocolate), but I do love this.  The first bark I ever had was at Williams-Sonoma many years ago, and I’ve been searching for a close call ever since!  This recipe came out of Food Network magazine, and was quite close!  Close enough that we actually made it to include in gift baskets this year.

bark

  • 12 oz good quality semi-sweet chocolate, chopped into 1/2 inch piece
  • 1 1/2 teaspoons peppermint extract
  • 1 lb good quality white chocolate
  • 3 candy canes or 1 bag peppermints, crushed

Line a 9×13 pan with foil and smooth out wrinkles.  Heat an inch of water in saucepan until steaming.

Put all but 3/4 cup of the semi-sweet into a heat-proof bowl.  Set bowl over the saucepan and stir until about a third of the chocolate has melted.  Remove from heat and keep stirring…as chocolate melts, gradually stir in the 3/4 cup remaining.  Return to heat for 5-10 seconds at a time to help with the melting while stirring continuously.  It could take 10+ minutes to melt the chocolate so be patient!

When all is melted, stir in 3/4 teaspoon peppermint extract and, working quickly, pour the chocolate into the prepared 9×13 dish and spread into an even layer.  Set aside at room temp and allow to set and harden a bet, about 15-30 minutes.

Put all but 1 cup of the white chocolate into the melting bowl and repeat the heating steps.  Stir in the remaining 3/4 teaspoon peppermint extract, then pour over set semi-sweet.  Cover immediately with crushed peppermint bits and press lightly into chocolate.  Allow to set for a few hours at room temp, then lift out of pan using foil and break into pieces.  Stores for about 2 weeks.

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