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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
17 ounce(s) goos quality white chocolate finely chopped |
30 piece(s) red and white striped candy coursley crushed |
7 ounce(s) bittersweet or semi sweet chocolate (not unsweetened) finely chopped |
6 tablespoon(s) whipping cream |
3/4 teaspoon(s) peppermint extract |
Directions:
1. Turn large baking sheet bottom side up. Cover securely with foil. Stir white chocolate in a double boiler until chocolate is melted and smooth (chocolate will feel warm to touch) Pour 2/3 cup melted white chocolate on rectangle foil of cookie sheet. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermint candy. Chill until firm, about 15 minutes.
2. Stir bittersweet chocolate, cream and peppermint extract in a medium size sauce pan over medium low heat until just melted and smooth. Cool to barely luke warm, about 5 min. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer.Chill until firm, about 25 minutes.
3. Rewarm remaining white chocolate in double boiler. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill until firm, about 20 min.
4. Lift foil with bark onto work surface; trim edges straight. Cut bark cross wise into 2 inch wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip cross wise into 3 sections and each section diagonally into 2 triaangles. Let stand for 15 minutes at room temperature before serving.
5. Can be stored in an airtight container for 2 weeks.
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