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Layered Peppermint Bark

By: carol

"I never liked peppermint bark until I tried this recipe. The soft ganache center contrasts perfectly with the crunchy peppermints."

Rate/Review | Read Reviews (54)

Prep Time:
30 Min

Ready In:
1 Hr 25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 pounds

Ingredients

20 ounces white chocolate, coarsely chopped, divided
30 peppermint candies, crushed, divided
10 ounces dark chocolate, coarsely chopped
6 tablespoons heavy cream
1 teaspoon peppermint extract

Directions

Line a 9x12 inch baking pan with aluminum foil or parchment paper.
Melt half of the white chocolate in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Spread the white chocolate into the prepared pan. Sprinkle 1/4 of the crushed peppermints evenly over white chocolate. Chill until firm, about 15 minutes.
Meanwhile, melt the dark chocolate, heavy cream, and peppermint extract together in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Quickly pour the chocolate layer over the chilled white chocolate layer; spread evenly. Chill until firm, about 20 minutes.
Meanwhile, melt the remaining white chocolate in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Spread quickly over the chilled bark. Sprinkle with the remaining peppermint pieces; chill until firm, about 20 minutes. Cut or break into small pieces to serve.