Wednesday, December 17, 2008
I was lazy and so this peppermint bark didn't come out as pretty as it could have, but it was tasty anyway.
It really, really helps this recipe if you have room in your fridge for the baking sheet or, conversely, a really cold balcony where you can set the baking sheets for 30 minutes.
12 oz semi-sweet chocolate
12 oz milk chocolate
Unwrap peppermint candies and place in a plastic bag that can be zipped. Find a hard surface and beat the everloving hell out of the peppermint candies with the rolling pin so that they make nice small shards of pepperminty goodness. Set aside.
Preheat oven to 350 degrees. Arrange semisweet chocolate on the silpat in the center of the mat. Carefully place in oven and watch it melt (but don't let it burn).
Mixture is ready when a spatula easily spreads the melted chips.
Take the pan out of the oven and spread the chocolate to the edges of the mat as evenly as possible. Set in fridge (or outside) to cool.
Meanwhile, place white chocolate in a double boiler and melt the chips. When the semisweet chocolate is cooled, spread white chocolate mixture over the top of the semisweet chocolate. Get those peppermint shards ready and sprinkle away, carefully pressing into the mixture. Cool again.
Break into pieces and serve. Makes a lot.