Peppermint Bark |
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16 ounces chocolate candy coating |
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Line 10x15-inch jelly roll pan with parchment paper or waxed paper; lightly grease.
Melt chocolate candy coating according to package directions. Pour onto prepared pan; spread evenly to about 1/8-inch thickness. Refrigerate until completely hardened, about 1 hour.
Melt white chocolate candy coating according to package directions. Add peppermint extract; stir until will blended. While still hot, pour over the chocolate layer; spread evenly. Sprinkle with crushed peppermint candies. Gently press crushed candies into white chocolate layer. Let cool completely. Remove from pan; break into pieces and store in airtight container. Yield: 2 pounds.
Note: Sometimes, the white layer will separate from the chocolate layer when cutting or breaking the bark. If this occurs, you can try one of the following remedies.
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Place the bark in a 150° F oven for about five minutes to melt the bottom layer. Remove from oven and gently press the white layer onto the chocolate layer. Allow to cool completely before cutting or breaking.
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With a sharp knife, cut the bark into pieces, being careful to keep the white layer with the associated chocolate layer. Place the pieces on a prepared baking pan, and place the pan in a 150° F oven for five minutes. Remove from oven and gently press each white layer onto the associated chocolate layer. The chocolate layer will likely spread some. Allow to cool completely. Trim the chocolate layer to remove any excess that spread.
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Melt some additional chocolate. Carefully, dip the white layer into the chocolate and place on the chocolate layer. Allow to cool completely.