Peppermint Bark
12 oz bittersweet chocolate, finely chopped
12 oz white chocolate, finely chopped
1/4 cup whipping cream
1 tsp peppermint extract
6 oz peppermint candies
1. Line a 13 x 9 inch baking pan with non-stick foil; make sure you let the sides overhang so you can pull the bark out when it is done. In a heavy duty zip-lock bag, crush the peppermints
2. In a double boiler, melt the dark chocolate, peppermint extract and whipping cream and stir until smooth. Pour the dark chocolate into the baking pan and evenly smooth out. Place in the fridge for about 15 minutes to firm.
3. In a double boiler, melt the white chocolate and stir until smooth. Remove the dark chocolate from the fridge and, with a paper towel, blot off any moisture that has accumulated on the top. Pour the white chocolate over the dark chocolate. Sprinkle the peppermint candies over the white chocolate.
4. Place in fridge to firm for about 1 hour. Remove and cut to your desired shape and size. Store in the refrigerator in an airtight container.
Recipe and picture from The Hungry Housewife
