The Best Peppermint Bark

This is a repost from last Christmas, but wanted to share it again.  It’s a great recipe and I will give you one bit of advise right now – double the recipe.  This is like Christmas Crack – you will be hooked for sure.  
I wish I could take the credit for this recipe, but it all goes to www.epicurious.com.  I have been making it now for over 10 years and it’s a definite keeper. If you like the “break your teeth” kind of peppermint bark, than this one is NOT for you. It has an amazing peppermint semi-sweet chocolate truffle center that’s sandwiched between white chocolate and bits of peppermint candy. I think I may have drooled a little just typing that. :) I like to kick this one up a notch with dark chocolate instead of semi-sweet, but you can choose which suits you best.
Peppermint Crunch Bark
{Printable Recipe}

17 ounces white chocolate, chopped (such as Lindt)
12 candy canes, crushed into small bits (rolling pin and ziploc bag will help tremendously)
10 ounces semi-sweet chocolate, chopped (or use chocolate chips for ease)
7 tbsp whipping cream
1 tsp peppermint extract

1) Turn a large baking sheet over and cover with the shiny side up of aluminum foil. Mark out a 9 x 12 inch square using a pencil.
2) Unwrap the candy canes and place in a gallon zip top bag and crush with a wooden mallet, set aside.
3) Fill a saucepan with about an inch of water and simmer. Set a metal bowl over the saucepan and add the chopped white chocolate. When chocolate reaches 110 degrees and is melted, pour 2/3 cup onto the prepared pan and with an offset spatula, spread the white chocolate to fill the 9×12 outline. Sprinkle with 1/4 cup of the crushed candies. Put into the refrigerator for 20 minutes to harden the chocolate. Set the remaining white chocolate aside for later.
4) In a small saucepan, add the semi-sweet chocolate, heavy cream and peppermint extract and on low, stir the chocolate mixture until melted all the way through. Remove from heat and let cool for 5 minutes. Pour semi-sweet chocolate mixture over the hardened white chocolate and spread with an offset spatula to cover the white chocolate & candy. Put back in the fridge for another 25-30 minutes until hardened.
5) Rewarm the white chocolate over the saucepan with simmering water until it’s fluid again and 110 degrees.  Pour over the hardened white chocolate/semi-sweet chocolate candy and spread with the spatula to cover and sprinkle with the remaining crushed candy. Chill again for at least another 2 hours. Cut the edges off to make a perfect rectangle and then cut into small squares. Keep in a cool place until ready to serve.

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