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Farmgirl Gourmet

  • HOME
  • MAIN COURSE
    • Main Course

      Baked Salmon in Parmesan Cream

      July 30, 2018

      Main Course

      Chicken Thighs with Coconut, Sausage and Mushrooms

      September 15, 2016

      Main Course

      Summer Vegetable Pesto Pasta

      June 13, 2016

      Main Course

      Spinach Artichoke Frittata

      April 29, 2016

      Main Course

      Roasted Celery Soup Recipe

      December 21, 2015

  • Recipe Index
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Peppermint Bark

by FarmgirlGourmet December 17, 2009

I wish I could take the credit for this recipe, but it 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
~~~~~~~~~~~~~~~~~~~~~~~
17 ounces white chocolate, chopped (such as Lindt)
12 candy canes, crushed into small bits
10 ounces semi-sweet chocolate, chopped (or use chocolate chips for ease)
7 tbsp whipping cream
1 tsp peppermint extract
~~~~~~~~~~~~~~~~~~~~~~~~~
instructions:

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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FarmgirlGourmet

Avid organic gardener, wannabe Chopped champion, delicious picture taker, best mom ever and wife to Prince Charming. I also co-founded http://www.spiceologist.com and make pretty graphics and websites on the side.

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