Tuesday, December 27, 2005


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Packed in jars that are decorated with red ribbon and candy canes, this sweet makes a festive gift. To crush the peppermints coarsely, tap the wrapped candies firmly with the bottom edge of any unopened 15- to 16-ounce can.

17 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons whipping cream
3/4 teaspoon peppermint oil
Turn large baking sheet bottom side up. Place a silpat on top of baking sheet or use foil.
Melt bittersweet chocolate in microwave on medium power. Add cream and peppermint extract to the melted chocolate and stir until smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture onto silpat in a rectangle shape 12x9 inches. Using icing spatula, spread bittersweet chocolate in even layer. place in freezer until very cold and firm, about 10-25 minutes.
Melt white chocolate in microwave on medium power. Stir in 1/4 cup crushed peppermint candies into the melted white chocolate. Spread the white chocolate onto the chilled chocolate layer. Sprinkle with remaining crushed peppermints. Chill until set, about 15 minutes.

Lift silpat or 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. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 15 minutes at room temperature before serving.

Makes 36 pieces.
I adapted and simplified the recipe from:
Bon Appétit
Cooking Class
December 1998

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