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.
- 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.