Peppermint Bark

Peppermint Bark recipe similar to William Sonoma's. Be sure to use the best quality white and semi-sweet, Belgian or bittersweet chocolate for this recipe.

1 pound semi-sweet or bittersweet chocolate chips
1 pound white chocolate chips
1/2 teaspoon peppermint extract
1/2 cup peppermint candy, crushed

Preheat oven to 250. Line a 9x13 pan with foil, letting it hang over the sides. Grease with butter to keep the chocolate from sticking. Pour the chocolate chips in an even layer on the foil. Place in oven for 5 minutes or until almost melted. Remove from oven, smooth with an offset spatula or knife. Place in refrigerator until cold and firm, about 20 minutes.

Melt white chocolate chips in a double boiler or in a metal bowl over simmering water (don’t let bottom of bowl touch water), until chocolate is almost melted. You can use your microwave for this if you’re brave! Remove bowl from water and stir until completely melted, stirring in extract. Let cool a little bit so it doesn’t melt the chocolate layer when you pour it on top. Pour this over chocolate layer, and, working quickly, spread to cover. Sprinkle with crushed candy.

Chill until both layers are firm. Lift foil out of pan and peel bark from foil. Place on a cutting board and using a sharp knife cut into individual pieces. Place in covered container.

Makes about 2 pounds.