I never liked peppermint bark until I tried this recipe. The soft ganache center contrasts perfectly with the crunchy peppermint and white chocolate layers.
Preparation Time
30 mins
Cooking Time
15 mins
Total Time
45 mins
Calories
204 Calories
Recipe Instructions
Step 1
Line a 9x12-inch baking pan with aluminum foil or parchment paper; set aside.
Step 2
Melt 1/2 of the white chocolate in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Spread melted white chocolate into the prepared pan. Sprinkle 1/4 of the crushed peppermint candies evenly over white chocolate. Chill in the refrigerator until firm, about 15 minutes.
Step 3
Meanwhile, melt dark chocolate, heavy cream, and peppermint extract in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Quickly pour chocolate over chilled white chocolate layer; spread evenly. Chill in the refrigerator until firm, about 20 minutes.
Step 4
Meanwhile, melt remaining white chocolate in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Spread quickly over chilled chocolate layers. Sprinkle with remaining peppermint candies. Chill in the refrigerator until firm, about 20 minutes. Cut or break into small pieces to serve.
Ingredients
1 teaspoon peppermint extract
6 tablespoons heavy cream
20 ounces white chocolate, coarsely chopped, divided
