Ingredientes para Peppermint Crunch Bark
- 12 ounces white chocolate chips
- Peppermint Candies
- 6 ounces bittersweet chocolate chips
- Whipping Cream
- 1/2 teaspoon peppermint extract
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Como fazer Peppermint Crunch Bark
- Line a large baking sheet with foil, leaving some overhang on the sides. Mark a 12x9 inch rectangle on the foil.
- Melt white chocolate chips in a double boiler or microwave-safe bowl in 30-second intervals, stirring until smooth and completely melted. (Alternatively, use a candy thermometer to ensure a temperature of 110 degrees F).
- Pour 2/3 cup of the melted white chocolate into the marked rectangle on the foil.
- Spread the white chocolate evenly within the rectangle using an offset spatula or the back of a spoon.
- Sprinkle 1/4 cup of crushed peppermints over the white chocolate layer.
- Refrigerate for 15 minutes, or until the white chocolate is set.
- In a heatproof bowl set over a pan of simmering water (double boiler), or in the microwave, melt the bittersweet chocolate chips, heavy cream, and peppermint extract, stirring until smooth and melted.
- Let the bittersweet chocolate mixture cool slightly until barely lukewarm.
- Pour the lukewarm bittersweet chocolate over the set white chocolate layer and spread evenly with a spatula.
- Refrigerate for 25 minutes, or until the bittersweet chocolate is set.
- Re-melt the remaining white chocolate (about 1/3 cup).
- Quickly pour the remaining melted white chocolate over the firm bittersweet chocolate layer.
- Spread evenly and sprinkle with the remaining crushed peppermints.
- Refrigerate for another 25 minutes, or until completely set.
- Carefully lift the foil from the baking sheet.
- Using a sharp knife, cut the bark into 2-inch wide strips.
- Cut each strip into 3 sections, then cut those sections crosswise into smaller pieces.
- Wrap the bark pieces and refrigerate until ready to serve, or serve immediately.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
42g
Fat
15g
Carbs
4g
