Peppermint Bark Candy Recipe

How to make it

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• Note: This recipe makes around 1-1/2 pounds.
• Line the cookie sheet with a 12" length of foil.
• Combine bittersweet/semisweet chocolate, whipping cream, and peppermint extract in a bowl set over saucepan of barely simmering water
• do not allow bottom of bowl to touch water) until chocolate is melted and smooth.
• The chocolate will feel warm to touch.
• Remove from over water.
• Pour the chocolate onto the foil.
• Using the rubber spatula spread an even layer of chocolate over the foil.
• Sprinkle half of the crushed peppermints over the chocolate
• . Chill in the refrigerator until set, about 20 minutes.
• Remove the chocolate and peppermint from the refrigerator.
• Melt the white chocolate in a bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth.
• (The chocolate will feel warm to touch.)
• Remove from over water.
• Pour all of the white chocolate over the chilled chocolate and peppermints
• . Using the rubber spatula spread the white chocolate in even layer.
• Top with the remaining crushed peppermints.
• Refrigerate until very cold and firm, about 25 minutes.
• Once hardened, use your hands to break the bark into chunks
• . Allow bark to stand 15 minutes at room temperature before serving.
• (Note: This recipe can be made 2 weeks ahead and chilled in an airtight container.)
• For gift giving, package the peppermint bark in clean glass jars.
• Glue stick wrapping paper scraps to the metal lid.
• Attach a bow, ornament and a tag.