It's no secret that we're tremendous fans of everything peppermint-flavored - especially peppermint bark. But you don't contain to set yourself back $29 to savor it - you can make it yourself for next to nothing and still contain some left over to gift friends and family over the holidays.
For being such a crowd pleaser,this minty chocolate indulgence is fairly simple to make. No thermometers or fancy tools are required and within a couple of hours you'll be munching on a holiday favorite. Peppermint Bark From Bon AppétitNotes This can be made up to 2 weeks ahead. Chill in airtight container. Let stand 15 minutes at room temperature before serving. Ingredients17 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
30 red-and-white-striped hard peppermint candies, or coarsely crushed (approximately 6 ounces)
7 ounces bittersweet (not unsweetened) or semisweet chocolate,chopped
6 tablespoons heavy whipping cream
3/4 teaspoon peppermint extractDirectionsTurn large baking sheet bottom side up. Cover securely with foil. Mark 12-x-9-inch rectangle on foil.
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 sweet thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water.
Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, or approximately 15 minutes.
Stir bittersweet chocolate,cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. chilly to barely lukewarm, approximately 5 minutes.
Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, and spread bittersweet chocolate in even layer. Refrigerate until very cold and firm,approximately 25 minutes.
Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F.
Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, and approximately 20 minutes.
Lift foil with bark onto work surface; trim edges.
crop bark crosswise into 2-inch-wide strips. Using metal spatula,slide bark off foil and onto work surface. crop each strip crosswise into 3 sections and each section diagonally into 2 triangles.
Information Category Desserts, sweet Yield Makes 36 pieces of bark Average( votes): Print recipe
Source: popsugar.com