Chocolate Bark

This bark is really worth a bite. Christmas chocolate bark combines chocolate and peppermint flavors. The little bits of peppermint candy add a nice surprise to this fabulous recipe. Serve with hot chocolate for a real delight.

You will need two heatproof bowls to make this recipe. Ideally, they will both just fit over a medium sized pot, leaving a good four inches between the bottom of the bowl and the bottom of the pot. This will let you make a double boiler or a Bain Marie to melt both the white and bittersweet chocolate.

• 18 ounces bittersweet chocolate, chopped fine
• 15 peppermint candy canes, crushed
• 8 ounces white chocolate
• ¾ teaspoon peppermint extract

1. Line a 9x13-baking dish with foil.
2. Place a bowl over a heatproof bowl over a pot of simmering water.
3. Make sure that the bottom of the bowl is not touching the water.
4. Add the bittersweet chocolate.
5. Stir the chocolate with a rubber spatula until it is completely melted.
6. The chocolate should be 110 degrees.
7. Pour about half of the chocolate into the prepared 9x13 baking dish.
8. Sprinkle ½ cup of the crushed candy canes over the chocolate.
9. Place the 9x13 dish in the refrigerator, uncovered, for 15-20 minutes until it has set.
10. Place the bowl of melted chocolate aside, but do not place in the refrigerator.
11. Melt the white chocolate using the same process as described above.
12. Add the peppermint extract to the melted white chocolate.
13. Spread the white chocolate over the chilled chocolate in the baking dish.
14. Refrigerate the baking dish again for 15-20 minutes.
15. Warm the remaining bittersweet chocolate.
16. Pour the melted chocolate over the white chocolate.
17. Sprinkle with the remaining crushed candy over the chocolate.
18. Refrigerate for 20 minutes.
19. Remove the chocolate from the baking dish.
20. Cut into 2-inch wide strips.
21. Cut into squares or triangles.
22. Keep in the refrigerator.

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