Peppermint Bark

Peppermint Bark
nonstick cooking spray
12 oz. bittersweet chocolate (I used Ghiardelli)
1 1/2 pounds white chocolate (also Ghiardelli - do not use chips)
1 package (7.5 oz) hard peppermint candies, unwrapped
1. Spray a 10 x 15 inch rimmed baking sheet with nonstick cooking spray; line with a piece of wax paper.
2. Crush candies: place candy in a doubled resealable plastic bag (one inside the other); seal and wrap in a kitchen towel (to prevent candy from ripping the bag). Use a meat mallet to crush into tiny pieces. Pass through a large sieve to separate crushed candy from fine powder (the powder is good to save and use in hot chocolate or ice cream).
3. Break apart the bittersweet choc. and place in a heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring until smooth, 4 to 6 minutes. Remove from heat. Transfer to prepared pan and spread almost to the edge with a spatula. Refrigerate 5 minutes until firm.
4. Melt white chocolate exactly as above. Spread on top of chilled bittersweet chocolate.
5. Sprinkle white choc. with crushed candy. Chill until firm, 20 to 30 minutes (no longer, as the candy will begin to soften). It will harden out of the fridge more.
6. Peel wax paper off. Break bark into desired sections.
Will stay good at room temp. in airtight container for up to 1 week.

Paige Willingham