Layered Peppermint Crunch Bark
- 17 oz. good-quality white chocolate (Lindt or Bakers), finely chopped
- 30 red and white striped hard peppermint candies, coarsely crushed (6oz)
- 7 oz. bittersweet or semisweet chocolate, chopped
- 6 Tbsp. whipping cream
- 3/4 tsp. peppermint extract
Turn large baking sheet bottom side up. Cover securely with foil. Mark 12x9" rectangle on foil. Stir white chocolate in metal bowl set over saucepan of barely simmering water(do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110 degrees Fahrenheit (chocolate will feel warm to touch). Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.
Stir semisweet chocolate, cream, and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm about 5 min. Pour semisweet chocolate mixture in long lines over white chocolate rectangle. Using spatula, spread chocolate in even layer. Refrigerate until cold and firm- 25 min.
Rewarm remaining white chocolate in bowl set over barely simmering water to 110 degrees Fahrenheit. Working quickly, pour white chocolate over firm semisweet chocolate layer; spread to cover. Immediately spring with remaining crushed peppermints. Chill just until firm- 20 min.
Lift foil with bark onto work surface; trim edges. Cut bark crosswire into 2" wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswire into 3 sections and each section diagonally into 2 triangles. (Can be make 2 weeks ahead. Chill in airtight container.) Let stand 15 min. at room temp. before serving
Makes 36 pieces