Peppermint Crunch Bark

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 17 ounces good quality chocolate, finely chopped
• 30 red and hard peppermint candies, coarsely crushed
• 7 ounces bittersweet chocolate or 7 ounces semisweet chocolate, chopped
• 6 tablespoons whipping cream
• 3/4 teaspoon peppermint extract

Recipe

• 1 turn a large baking sheet bottom side up, cover with foil and mark out a 12x9 inch rectangle on foil.
• 2 stir chocolate in a double broiler or a metal bowl set over saucepan of barely simmering water until chocolate is melted and smooth and candy thermometer registers 110 degrees.
• 3 remove from over water.
• 4 pour 2/3 cup onto rectangle on foil.
• 5 using a icing spatula, spread chocolate to fill rectangle.
• 6 sprinkle with 1/4 cup crushed peppermints.
• 7 chill until set, around 15 minutes.
• 8 stir bittersweet chocolate, cream and peppermint extract in a heavy medium saucepan over medium low heat until just melted.
• 9 cool to barely lukewarm.
• 10 pour bittersweet chocolate onto cooled chocolate and spread with the icing spatula.
• 11 chill for 25 minutes.
• 12 rewarm remaining chocolate and working quickly pour chocolate over firm bittersweet chocolate.
• 13 spread and sprinkle with remaining crushed mints.
• 14 chill for another 25 minutes.
• 15 carefully lift foil off of pan.
• 16 cut bark crosswise into 2 inch wide strips.
• 17 now remove foil on bottom.
• 18 cut each strip into 3 sections, and cut those crosswise.
• 19 wrap and refrigerate or serve.