Peppermint Bark

Aptly named because after making a double batch my dogs are barking!  (I couldn’t resist.)  I make these every year around the holidays and I swear if I didn’t, there would be a revolt.  It’s definitely the most requested holiday treat I've ever made.  You can use those round red/white striped candies, but the little kid in me thinks they taste more like Christmas with actual candy canes.

PEPPERMINT BARK

Makes 36 pieces

17 ounces good-quality white chocolate, finely chopped
6 ounces candy canes, coarsely crushed
7 ounces bittersweet or semisweet chocolate, chopped
6 tablespoons whipping cream
3/4 teaspoon peppermint extract

1.      Turn large baking sheet bottom side up.  Cover with parchment paper. Mark with a 12” x 9” rectangle.

2.      Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110° F. (chocolate will feel warm to touch).  Remove from over water.  Pour 2/3 cup melted white chocolate onto rectangle.  Using icing spatula, spread chocolate to fill rectangle.  Sprinkle with 1/4 cup crushed peppermints.  Chill until set, about 15 minutes.

3.      Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth.  Cool to barely lukewarm, about 5 minutes.  Pour bittersweet chocolate mixture in long lines over white chocolate rectangle.  Working quickly, spread bittersweet chocolate in even layer.  Refrigerate until very cold and firm, about 25 minutes.

4.      Rewarm remaining white chocolate in bowl set over barely simmering water to 110° F.  Working quickly, pour remaining white chocolate over firm bittersweet chocolate layer; spread to cover.  Immediately sprinkle with remaining crushed peppermints.  Chill just until firm, about 20 minutes.

5.      Lift parchment with bark onto work surface; trim edges.  Cut bark crosswise into 2-inch-wide strips.  Using metal spatula, slide bark off parchment and onto work surface.  Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles.

6.      Can be made 2 weeks ahead and refrigerated in an airtight container (or frozen for up to 6 weeks).

Bon Appétit, December 1998

first layer of only white chocolate sprinkled with crushed candy canes

second layer of chocolate ganache being added

third layer of white chocolate being added

done (it just needs to be cut into triangles or broken up)
please note: this photo is a double batch.

extreme closeup

I like to think they have one of these in the big rock candy mountains