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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

Nutrition Info

203.5 calories carbohydrate: 28.7 g cholesterol: 7.9 mg fat: 9.5 g fiber: 0.6 g protein: 1.6 g saturatedFat: 4.5 g servingSize: - sodium: 22.7 mg sugar: 22.9 g transFat: : - unsaturatedFat: : -

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.

2 pounds

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