Ingredients
- 1 cup red and white striped round peppermint candies
- 8 oz bittersweet chocolate, finely chopped
Preparation
Step 1
1. Unwrap the candies and place them in the work bowl of a food processor fitted with a steel blade. Pulse until the candies are finely chopped, about 2 minutes.
2. Place 6oz of the chocoalte in a microwave safe bowl and melt on low power for 30 second bursts. Stir with a rubber sptual after each burst.
3. Stir in the remaining 2 ounces of chocoalte in 2 to 3 stages, making sure each batch is melted before adding the next. stir int he chopped peppermint candies and coat them thoroughly with chocolate.
4. Line a baking sheet with waxed or parchment paper. Pour the chocolate mixture onto the baking sheet and use an offset spatula to spread it to a thickness of about 1/4 inch. Chill the bark in the refrigerator until set, about 30 minutes. Remove the bark from the refrigerator and gently peel off the paper. Break the bark into 1 inch pieces.
5. Serve the bark at room temperature.
Store the bark between layers of waxed paper in an airtight container in the refrigerator up to 1 month. to freeze up to 2 months wrap the container tightly in several layers of plastic wrap and aluminum foil.