Peppermint bark is my absolute favorite holiday candy, so I set out to make my own this year. High quality chocolate such as Ghirardelli is essential to create transcendent peppermint bark – I mixed equal parts bittersweet and semisweet chocolate for the base layer, which acts as a perfect counterpoint to the white chocolate-peppermint layer. The result surpasses any bark you can buy!
1/2 pound bittersweet chocolate, chopped
1/2 pound semisweet chocolate, chopped
1 pound white chocolate, chopped
1/4 tsp peppermint extract
6 ounces candy canes, crushed
Line an 11 x 17-inch jelly roll pan with parchment paper. Place bittersweet and semisweet chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Pour melted chocolate into prepared pan and spread with an offset spatula into an even layer. Chill in the refrigerator until set, about 25 minutes. Remove pan from refrigerator and leave at room temperature while melting white chocolate.
Place white chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Remove from heat and stir in peppermint extract; let stand 5 minutes. Pour melted white chocolate over dark chocolate layer; carefully spread with an offset spatula into an even layer. Sprinkle with crushed candy canes. Chill in the refrigerator until completely set, about 1 hour.
Carefully lift parchment paper and place bark on a cutting board; trim away any ragged edges, then use a sharp knife to cut into squares. Pack in an airtight container with wax paper between layers; store in the refrigerator up to 2 weeks. If packaging bark for gifts, place it in cello bags separate from other treats.
Yield – 32 squares (serving size: 1 square)
Calories – 158
Carbs – 20