As Promissed!

As promised I am back to tell you the results! As you can see the came out pretty! This is not all of them by any means, just a few I put on the plate in order to take a picture! LOL

Anyways, I actually followed the full recipe the only thing I changed was that I did not turn the pan upside down... this might be why I had a bit of a hard time getting the chocolate to spread. Eh, it was fun so who cares, and *drum roll please!* it tastes GREAT! So out of five stars I would give this one a 4.5 needs just a little more extract and a little less big candy bits. LOL!


Here's the recipe in case you'd like to make them for yourself. I hunted for the recipe so please please please don't ask where I got it, I honestly don't remember. FYI they turned out to look nothing like the picture on the cover of Wiliams of Sonoma which was the inspiration. lol. Oh and I didn't cut it the same either so yeah no 36 pieces! LOL

As Always, Eliza

LAYERED PEPPERMINT CRUNCH BARK

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 extract

Turn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-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°F. (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.

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

Makes 36 pieces.

WoS Peppermint Bark
This is what the WoS looks like and as I was hunting for the picture I came across another recipe which I might have to try. Then again I might just tweak the one I have. LOL Until next time!