"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Layered Peppermint Crunch Bark Recipe

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This recipe for Layered Peppermint Crunch Bark, by , is from The Cacciapouti Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa & Craig Rossi
Added: Monday, April 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
17 oz. good-quality white chocolate (such as Lindt or Baker's) finely chopped
30 red & white striped hard peppermint candies, coarsely crushed (about 6 oz.)
7 oz. bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tbsps. whipping cream
3/4 tsp. peppermint extract

Directions:
Directions:
ŠTurn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9" 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 & smooth & 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 c. crushed peppermints. Chill until set, about 15 min.

Number Of Servings:
Number Of Servings:
36 pieces
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Packed in jars that are decorated with red ribbon & candy canes, this makes a festive gift. To crush the peppermints coarsely, tap the wrapped candies firmly with the bottom edge of any unopened 16 oz. can.

 

 

 

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