Layered Peppermint Crunch Bark

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* Exported from MasterCook *

 

Layered Peppermint Crunch Bark

 

Recipe By : Bon Appetit, December 1998

Serving Size : 36 Preparation Time :0:00

Categories : Candy Holiday

 

Amount Measure Ingredient -- Preparation Method

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17 ounces good-quality white chocolate -- (such as Lindt or

-- Baker's) -- finely chopped

30 red & white -striped hard peppermint candies -- coarsely crushed

-- (about 6 ounces)

7 ounces bittersweet -- (not unsweetened) or

-- semisweet chocolate -- chopped

6 tablespoons whipping cream

3/4 teaspoon peppermint extract

 

Turn 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 candy thermometer registers 110øF.

(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, about 15 minutes.

 

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. Using icing spatula, spread bittersweet

chocolate in even layer. Refrigerate until very cold and firm, about 25

minutes.

 

Rewarm remaining white chocolate in bowl set over barely simmering water to

110øF. Working quickly, pour white chocolate over firm bittersweet chocolate

layer; spread to cover. Immediately sprinkle with remaining crushed

peppermints. Chill just until firm, about 20 minutes.

 

Lift foil with bark onto work surface; trim edges. Cut bark crosswise into

2-inch-wide strips. Using metal spatula, slide bark off foil and onto work

surface. Cut each strip crosswise into 3 sections and each section diagonally

into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container.)

Let stand 15 minutes at room temperature before serving.

 

Makes 36 pieces.

 

Converted by MC_Buster.KES/19 Dec 99

 

 

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NOTES : Packed in jars that are decorated with red ribbon and candy canes, this

sweet makes a festive gift. To crush the peppermints coarsely, tap the wrapped

candies firmly with the bottom edge of any unopened 15- to 16-ounce can.