Peppermint Bark


Peppermint Bark

For what it's worth, I use El Rey chocolate disks, white and bittersweet, for this.

Melt 17 oz of white chocolate, until smooth (I use a metal bowl set over a saucepan with simmering water)

Spread 2/3 cup of the melted white chocolate on foil. (I cover the bottom (upside down) of a half sheet pan and draw an outline to fill in with the chocolate.) Spread with a spatula, sprinkle with crushed peppermint candies or crushed peppermint stick and place into the refrigerator to cool at least 15 minutes.

Melt 7 oz of bittersweet chocolate with 6 Tbsp of heavy (whipping) cream and 3/4 tsp peppermint extract. Allow to cool to room temperature, then spread over the cooled white chocolate. (I find it helps to dribble the dark chocolate all over the white layer, then smooth it out. If the chocolate is too warm, it will melt the white chocolate, but I just smooth it over and carry on.) Place in the refrigerator to cool at least 25 minutes.

Spread remaining white chocolate (reheating if necessary to make it spreadable) over the dark chocolate layer and sprinkle with crushed peppermint candy. Place in refrigerator to cool at least 25 minutes. At this point, you can cut it into squares (a pizza cutter works nicely) or break it into chunks. I keep mine in the refrigerator after it's made, but I don't know if that's necessary. It doesn't last very long around my house, so doubt if that is something you have to do! This recipe will make enough to fill two of the W-S peppermint bark tins (I save them and reuse them.)

Source of recipe: MadMom