Saturday, July 02, 2005

Layered Peppermint Crunch Bark

Layered Peppermint Crunch Bark(Adapted from Bon Appetit)

17 ounces high quality white chocolate, finely chopped
6 ounces peppermint candy canes, crushed
7 ounces high quality bittersweet chocolate
5 1/2 tablespoons whipping cream
3/4 teaspoon peppermint extract

Turn large baking sheet bottom side up. Cover securely with foil. Mark 12x9-inch rectangle on foil. 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 degrees (chocolate will feel warm to touch). Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.

Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.

Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes. If you let the bark go much longer than this - it will be very hard to cut neatly.

Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. You can also just break into large chunks and enjoy!


  1. What do you consider high quality white chocolate?

  2. JEP - I like to use Callebaut. Good white chocolate will have cocoa butter in it, rather than a bunch of junk that is hard to pronounce!

  3. Hi Joe,

    I am considering making this to send to friends through the mail. Do you think it would hold up ok? If not, can you suggest another recipe that may be good to send and similar? Thanks!!

  4. Hi Kate - we have shipped this before and it has been fine!

  5. I made this today and it worked out great! Thanks!

  6. I think sometimes people think peppermint bark is so simple, one doesn't need a recipe. I do! I'm going to make this, but reverse the white and dark, because I just love dark chocolate. Thanks! And happy holidays!

  7. Kate - Thanks for the feedback!

    Maggie - I'm glad you gave this one a shot. We really love this one.

  8. Can this be made in a 13x9 baking dish like a pyrex?

  9. Anon - Perhaps, but it might be tough to spread the chocolates around evenly.