Layered Peppermint Bark Popular Recipes

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Layered Peppermint Bark

"I in no way liked peppermint bark till I attempted this recipe. The tender ganache middle contrasts flawlessly with the crunchy peppermints."

Ingredients :

20 oz. White chocolate, coarsely chopped, divided
30 peppermint candies, crushed, divided
10 oz dark chocolate, coarsely chopped
6 tablespoons heavy cream
1 teaspoon peppermint extract

Instructions :

Prep : 30M	Cook : 32M	Ready in : 1H25M

Line a 9x12 inch baking pan with aluminum foil or parchment paper.
Melt 1/2 of the white chocolate within the top of a double boiler over just slightly simmering water, stirring regularly and scraping down the edges with a rubber spatula to keep away from sizzling. Spread the white chocolate into the organized pan. Sprinkle 1/four of the crushed peppermints evenly over white chocolate. Chill until firm, approximately 15 minutes.
Meanwhile, melt the darkish chocolate, heavy cream, and peppermint extract collectively in the top of a double boiler over just barely simmering water, stirring often, until just melted. Quickly pour the chocolate layer over the chilled white chocolate layer; unfold frivolously. Chill until organization, about 20 minutes.
Meanwhile, melt the final white chocolate inside the pinnacle of a double boiler over simply barely simmering water, stirring frequently, till simply melted. Spread speedy over the chilled bark. Sprinkle with the final peppermint pieces; chill till organization, approximately 20 minutes. Cut or ruin into small portions to serve.

Notes :

Reynolds® parchment may be used for less difficult cleanup/elimination from the pan.

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