Doesn't peppermint just remind you of christmas? Now I have to say that I really don't enjoy eating peppermint, I've never really liked candy canes or peppermint patties.....however, this season of christmas I seem to be enjoying all things peppermint! My sister-in-law gave me a peppermint stick candle, I actually found out that I really like peppermint mocha creamer in my coffee...when I used to despise it, I made chocolate peppermint cookies and now this!
Peppermint Bark
Ingredients:
17 ounces white chocolate, finely chopped (don't use the chips)
6 ounces peppermint candy canes, crushed
7 ounces bittersweet chocolate
5 1/2 Tablespoons whipping cream
3/4 teaspoon peppermint extract
Directions:
1. Turn large baking sheet bottom side up. Cover securely with foil. Mark 12x9-inch 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,chocolate will feel warm to the touch. Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.
1. Turn large baking sheet bottom side up. Cover securely with foil. Mark 12x9-inch 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,chocolate will feel warm to the touch. Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.
2. Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.
3. Rewarm remaining white chocolate in bowl set over barely simmering water. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes. If you let the bark go much longer than this- it will be very hard to cut neatly.
4. Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. You can also just break into large chunks and enjoy.
THis stuff is yummy!!! Make sure to use real white chocolate though, the white chips or vanilla chips just don't work as well.
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