Sunday, December 23, 2012

Peppermint Bark

This is always a hit, and Christmas wouldn't be the same without it.

17 oz. white chocolate chips or white almond bark
1/2 cup crushed peppermint candy
7 oz. chocolate chips or chocolate almond bark
6 Tbls. whipping cream
3/4 tsp. peppermint extract

Cover baking sheet with foil.  Mark a 12" by 9 " rectangle on the foil. Stir white chocolate until melted and smooth and candy thermometer reads 110 degrees F.  Remove from water if in a double boiler.  Pour 2/3 cup white chocolate onto foil and spread to fill the rectangle.  Sprinkle with 1/4 cup crushed peppermints.  Chill about 15 minutes.  Stir chocolate, cream, and extract over medium low heat until just melted.  Cool 5 minutes.  Re-warm white chocolate.  Working quickly, pour white chocolate over dark chocolate and spread to cover.  Sprinkle with peppermints.  Chill about 20 minutes.  Move chocolate onto a flat surface and trim edges.  Cut it crosswise into 2 " wide strips.  Slide candy off the foil and onto work surfaces and cut into squares.

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