CHOCOLATE PEPPERMINT BARK
Steps:
- Cover bottom side of a baking sheet with foil. Mark a 12" x 9" rectangle. Chop the white chocolate into small pieces. Place in a metal bowl over simmering water. Heat to 110 deg on a candy thermometer or until warm to the touch. Pour 2/3 cup of melted white chocolate onto rectangle. Spread with icing spatula. Crush the 30 peppermint candies. Pour a 1/4 cup on top of the white chocolate and refrigerate for 15 minutes. Chop the semisweet chocolate into small pieces. Place chocolate, heavy whipping cream, and peppermint extract into saucepan over low heat until barely melted. Let cool for about 5 minutes. Pour semisweet mixture in 3 lines lengthwise over rectangle. Spread with icing spatula and refrigerate for 30 minutes. Rewarm white chocolate and pour over rectangle. Spread with icing spatula. Sprinkle with remaining peppermint candy. Refrigerate for 20 minutes. Remove from foil. Cut longwise into 2" wide strips. Then cut each strip diagonally into 3 pieces.
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