Peppermint Bark

By ltrodrigu

Ingredients

• 24 ounces semisweet chocolate chips or chopped semisweet chocolate
• 1/2 pound white chocolate chips or chopped white chocolate
• 1/2 teaspoon peppermint extract
• 2 cups peppermint candy canes, cut into chunks with a large knife or placed in a plastic bag and lightly broken up with a rolling pin or kitchen mallet

Details

Servings 3
Adapted from wsj.com

Preparation

Step 1

Preheat oven to 250 degrees. Line a 9-by-13-inch baking pan with parchment paper, allowing some excess to hang over sides.

Spread semisweet chocolate chips in an even layer on parchment paper. Place in oven until almost melted, 5 minutes. Remove from oven and smooth with an offset spatula or knife. Set aside.

Set a metal bowl over a pot to create a double boiler. Add enough water to pot to reach just below bottom of bowl. Heat water to a steady simmer. Add white chocolate chips to bowl. Heat until almost melted. Remove bowl from pot, add peppermint extract and stir until chocolate is completely melted.

Pour melted white chocolate over still slightly soft semisweet chocolate and, working quickly, spread to cover. (The two layers may marble a bit.) Sprinkle crushed candy over top, then use your hands to press candy into chocolate.

Chill bark in refrigerator until both layers are firm, 1 hour. Grip paper to lift bark out of pan and transfer to a cutting board. Insert tip of a large heavy knife into bark and apply pressure to break into pieces. Bark will keep in an airtight container at room temperature up to 2 weeks, or refrigerated up to 6 weeks.