eat.this.food.

Peppermint Crunch Bark December 25, 2006

We adapted this recipe from Epicurious. We think it tastes way better and is much easier to make. If you like Williams Sonoma’s Peppermint Bark, you should try this - it’s just as good! Make sure you use good quality chocolate. The best way to crush the candy is to place it in a heavy duty, zip top bag in a single layer and use the smooth side of a meat tenderizer to pound it. It’s a good idea to place a kitchen towel underneath as the bag will puncture slightly. Don’t crush the candy until just before you begin otherwise it will harden into a big clump.

Ingredients:

• 12 ounces good quality white chocolate (such as Callebaut or Lindt), coarsely chopped
• 12 ounces good quality bittersweet chocolate (not unsweetened), coarsely chopped
• 30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
• 3/4 teaspoon peppermint extract

Directions:

1. Turn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-inch rectangle on foil.
2. Place bittersweet chocolate in a microwave safe bowl and microwave until mostly melted, in 30 second increments, stirring well each time. This should take about 2-3 minutes. Continue stirring until all of the bits have melted.
3. Stir in peppermint extract and allow chocolate to cool slightly.
4. Spread chocolate evenly on prepared pan and sprinkle with 1/4 cup of the peppermint candy.
5. Place pan in refrigerator for 20-30 minutes until chocolate is firm.
6. Repeat melting process with white chocolate and allow it to cool slightly.
7. Spread white chocolate evenly over dark chocolate and sprinkle with remaining peppermint candy.
8. Place pan in refrigerator and allow to cool for 20-30 minutes.
9. Cut bark into desired shapes or break apart for a more “barky” look.
10. Store up to 2 weeks chilled, in an airtight container. Bring to room temperature before serving.