Layered Peppermint Crunch Bark

By avery

Ingredients

• 17 ounces of white chocolate, finely chopped
• 30 red-and-white-striped peppermint cnadies, coarsely chopped
• 7 ounces bittersweet chocolate
• 6 TBS whipping cream
• 3/4 tsp peppermint extract

Preparation

Step 1

Turn large baking sheet bottom sie up. Cover securely with foil. Mark 12x9 inch rectangle on foil. Stir white chocolate in bowl set over pot od barely simmering water until chocolate is melted and smooth and candy thermometor registers 110 degrees. Remove form water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Spread chocolate to fill rectangle nd sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.

Stir bittersweet chocolate, cream and peppermint extract in pot over medium saucepan over medium-low heat until just melted and smooth. Cool until lukewarm, about 5 minutes. Pour bittersweet chocolate in long lines over white chocolate. Spread in even layer and refrigerate until very cold and firm, about 30 minutes.

Rewarm white chocolate and pur over bittersweet chocolate, spread to cover. Immediately sprinkle with remaing peppermints. Chill until firm, aobut 30 minnutes. Lift foil with bark onto work surface and trim edges. Cut.