Layered Peppermint Crunch Bark
Serves: 5
Jewel Boehm
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
48
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
6 tbsps
Whipping CreamDirections:
1
Turn large baking sheet bottom side up
2
Cover securely with foil
3
Mark 12 x 9-inch rectangle on foil
4
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
5
(chocolate will feel warm to touch)
6
Remove from over water
7
Pour 2/3 cup melted white chocolate onto rectangle on foil
8
Using icing spatula, spread chocolate to fill rectangle
9
Sprinkle with 1/4 cup crushed peppermints
10
Chill until set, about 15 minutes
11
Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth
12
Cool to barely lukewarm, about 5 minutes
13
Pour bittersweet chocolate mixture in long lines over white chocolate rectangle
14
Using icing spatula, spread bittersweet chocolate in even layer
15
Refrigerate until very cold and firm, about 25 minutes
16
Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F
17
Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover
18
Immediately sprinkle with remaining crushed peppermints
19
Chill just until firm, about 20 minutes
20
Lift foil with bark onto work surface; trim edges
21
Cut bark crosswise into 2-inch-wide strips
22
Using metal spatula, slide bark off foil and onto work surface
23
Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles
24
(Can be made 2 weeks ahead
25
Chill in airtight container
26
) Let stand 15 minutes at room temperature before serving
27
Turn large baking sheet bottom side up
28
Cover securely with foil
29
Mark 12 x 9-inch rectangle on foil
30
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
31
(chocolate will feel warm to touch)
32
Remove from over water
33
Pour 2/3 cup melted white chocolate onto rectangle on foil
34
Using icing spatula, spread chocolate to fill rectangle
35
Sprinkle with 1/4 cup crushed peppermints
36
Chill until set, about 15 minutes
37
Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth
38
Cool to barely lukewarm, about 5 minutes
39
Pour bittersweet chocolate mixture in long lines over white chocolate rectangle
40
Using icing spatula, spread bittersweet chocolate in even layer
41
Refrigerate until very cold and firm, about 25 minutes
42
Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F
43
Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover
44
Immediately sprinkle with remaining crushed peppermints
45
Chill just until firm, about 20 minutes
46
Lift foil with bark onto work surface; trim edges
47
Cut bark crosswise into 2-inch-wide strips
48
Using metal spatula, slide bark off foil and onto work surface
49
Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles
50
(Can be made 2 weeks ahead
51
Chill in airtight container
52
) Let stand 15 minutes at room temperature before serving