December 12, 2011
Peppermint Crunch Bark (King Arthur Flour) |
- 2 2/3 cups Merckens bittersweet chocolate bar, chopped into coarse pieces
- 3 to 5 drops peppermint oil
- 2 cups Merckens white chocolate bar, chopped into coarse pieces
- ΒΌ cup peppermint crunch or finely chopped hard peppermint candies
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1) Gently melt the dark chocolate, heating it on very low heat or over hot water until it barely melts |
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2) Stir in the peppermint oil, then spread it into an 8" x 12" oval on parchment paper or foil. |
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3) Allow the chocolate to set, but not harden completely. |
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4) Melt the white chocolate the same way, and mix it with about half the peppermint crunch. |
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5) Spread the white chocolate over the dark chocolate. |
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6) Sprinkle the rest of the peppermint crunch on top, pressing it in gently. |
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7) Allow the candy to cool until hardened, then break or cut it into chunks. |
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8) Store airtight at room temperature for up to a week; freeze for longer storage. |
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Yield: about 2 dozen pieces. |
Posted by oj at December 12, 2011 6:02 AM
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