kelly said

a recipe repository

09 December 2005

Peppermint Bark

Made this yummy Christmas treat while I was home. Stuck it in the freezer to chill instead of the fridge and would add more peppermint flavor to the next batch. No doubt its delicious though. How does William Sonoma break theirs so uniformly? Maybe it gets too hard in the freezer??

peppermint bark

ingredients:

1 pound (16 ounces) chopped bittersweet chocolate
½ teaspoon (or more to taste) peppermint extract
1 pound (16 ounces) chopped white chocolate
¾ cup chopped candy canes


directions:

1. Line an 11 x 17-inch baking sheet with foil and set aside.

2. Melt bittersweet chocolate in the top of a double boiler over lightly boiling water, stirring constantly. Stir in ¼ teaspoon of peppermint extract (or more to taste).

3. Spread chocolate evenly onto the prepared sheet, using an off-set spatula. Chill until set, about 1 hour.

4. Melt white chocolate in the top of a double boiler over lightly boiling water, stirring constantly. Stir in remaining ¼ teaspoon of peppermint extract, (or more to taste) then add candy canes and stir to combine.

5. Spread white chocolate mixture over chilled dark chocolate, spreading to the edge of the pan with an off-set spatula.

6. Chill until set, about four hours or overnight. Refrigerate until just before serving, then break into pieces and serve or package as gifts. Will keep in fridge for 5 - 6 weeks (or more...).


after-thoughts:

· you could change it up by using nuts or crushed cinnamon or butterscotch candies instead of peppermint to create different types and tastes but the recipe really was perfect

· along with changing the topping, I would change the extract - vanilla, lemon, coconut, coffee...the possibilities and combinations are endless!