Peppermint Bark

Submitted by: wamozart12

Difficulty Rating: Medium

Taken from orangette.blogspot.com

INGREDIENTS:

• 20 oz. white chocolate, finely chopped
• 10 candy canes, coarsely crushed
• 7 oz. bittersweet chocolate, finely chopped
• 6 Tbsp. heavy cream
• 1 tsp. peppermint extract

DIRECTIONS:

• Cover a large baking sheet securely with aluminum foil. Measure out and mark a 9- by 12-inch rectangle on the foil (or just approximate when adding the chocolate).
• Put the white chocolate in a metal (or other heatproof) bowl, and set it over a saucepan of barely simmering water. (Do not allow the bottom of the bowl to touch the water.) Stir occasionally until the chocolate is melted and smooth. Remove the chocolate from the heat. Pour 2/3 cup of it onto the rectangle on the foil. Using an icing spatula, spread the chocolate to fill the rectangle. Sprinkle with ¼ cup of the crushed peppermints. Chill until set, about 15 minutes.
• Meanwhile, combine the bittersweet chocolate, cream, and peppermint extract in a heavy medium saucepan. Warm over medium-low heat, stirring frequently, until the mixture is just melted and smooth. Cool to barely lukewarm, about 5 minutes. Then remove the baking sheet from the refrigerator, and pour the bittersweet chocolate mixture over the white chocolate rectangle. Using an icing spatula – make sure you cleaned it after using it for the white chocolate, above! – spread the bittersweet chocolate in an even layer. Chill until very cold and firm, about 25 minutes.
• Rewarm the remaining white chocolate until just melted. Working quickly, pour the white chocolate over the firm bittersweet layer with icing or rubber spatula to spread it to cover. Sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.

*posted by: michelle142*