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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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A great Christmas or holiday candy from DIY network Ingredients:
12 oz. quality white chocolate, finely chopped |
30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces) |
12 oz. bittersweet (not unsweetened) or semisweet chocolate, chopped |
1/2 cup whipping cream |
1 teaspoon peppermint extract |
Directions:
1. Note: This recipe makes around 1-1/2 pounds.
2. Line the cookie sheet with a 12 length of foil.
3. Combine bittersweet/semisweet chocolate, whipping cream, and peppermint extract in a bowl set over saucepan of barely simmering water
4. do not allow bottom of bowl to touch water) until chocolate is melted and smooth.
5. The chocolate will feel warm to touch.
6. Remove from over water.
7. Pour the chocolate onto the foil.
8. Using the rubber spatula spread an even layer of chocolate over the foil.
9. Sprinkle half of the crushed peppermints over the chocolate
10. . Chill in the refrigerator until set, about 20 minutes.
11. Remove the chocolate and peppermint from the refrigerator.
12. Melt the white chocolate in a bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth.
13. (The chocolate will feel warm to touch.)
14. Remove from over water.
15. Pour all of the white chocolate over the chilled chocolate and peppermints
16. . Using the rubber spatula spread the white chocolate in even layer.
17. Top with the remaining crushed peppermints.
18. Refrigerate until very cold and firm, about 25 minutes.
19. Once hardened, use your hands to break the bark into chunks
20. . Allow bark to stand 15 minutes at room temperature before serving.
21. (Note: This recipe can be made 2 weeks ahead and chilled in an airtight container.)
22. For gift giving, package the peppermint bark in clean glass jars.
23. Glue stick wrapping paper scraps to the metal lid.
24. Attach a bow, ornament and a tag.
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