Wow -- I tried this recipe for "Peppermint Crunch Bark" from the King Arthur Flour site for the first time today... and all I can say is YUM !!
Ingredients:
2 2/3 cups Merckens bittersweet chocolate bar, chopped into coarse pieces
3 drops peppermint oil (3 to 5)
2 cups Merckens white chocolate bar, chopped into coarse pieces
1/4 cup peppermint crunch or finely chopped hard peppermint candies
Directions:
1. Gently melt the dark chocolate, heating it on very low heat or over hot water until it barely melts
2. Stir in the peppermint oil, then spread it into an 8" x 12" oval on parchment paper or foil.
3. Allow the chocolate to set, but not harden completely.
4. Melt the white chocolate the same way, and mix it with about half the peppermint crunch.
5. Spread the white chocolate over the dark chocolate.
6. Sprinkle the rest of the peppermint crunch on top, pressing it in gently.
7. Allow the candy to cool until hardened, then break or cut it into chunks.
8. Store airtight at room temperature for up to a week; freeze for longer storage..
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I did modify it a bit... I used 12 oz. Nestle chocolate chips and 12 oz. Ambrosia white chocolate from the grocery store, mixed 1/2 tsp of peppermint extract into the chocolate layer and 1/4 tsp into the white chocolate layer. I also added 2 tsp of vegetable oil to the while chocolate as I was melting it. Used some candy canes that had been in the cupboard since last year for the "peppermint crunch." Spread the chocolate layer out on a jelly roll pan lined with foil sprayed with Pam, let it set, then spread the white chocolate layer on top of it. Awesome!!
