Peppermint Bark

Submitted by Erin Lucia

Candy canes (6 ounce box of 12)
16 ounces semisweet chocolate
8 drops peppermint oil, divided
16 ounces white chocolate

Directions:

1. Prepare one 11x17x1 inch jelly roll pan. Line the pan with parchment paper, allowing overhang on all sides. Tip: rub a bit of vegetable shortening or butter in the bottom of the pan corners and well as the pan sides to help the parchment paper to stay in place.
   
2. Place candy canes in a large Ziploc plastic bag (I've heard of people using their food processors as well) and use a rolling pin to crush into pieces, about ¼ inch. Separate the larger pieces from the powdery crumbs by shaking the candy through a sieve. Set the larger pieces and the powdery crumbs aside.
   
   Semisweet Chocolate Layer:
3. In top of a double boiler over hot water, melt the semisweet chocolate. Or, melt chocolate in a medium heavy saucepan over low heat; stir constantly until melted so chocolate does not burn. Remove pan from heat. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the hot water, the upper pan should not touch the water.
   
4. When the semisweet chocolate is melted, add 4 drops of peppermint oil and stir until thoroughly combined. Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan.
   
5. Place the pan in the refrigerator and chill the chocolate until firm, 20 to 30 minutes.
   
6. Remove the pan from the refrigerator while melting the white chocolate to allow the chilled chocolate to warm a bit to help the layers adhere.
   
   White Chocolate Layer:
7. In a clean bowl, melt the white chocolate, preferably in top of a double boiler over hot water. Tip: Melting white chocolate in top of a double boiler is preferable as it burns easily when melted in a saucepan directly over heat or melted in the microwave.
   
8. When the white chocolate is melted, add 4 drops of peppermint oil and stir until thoroughly combined. Stir in the candy cane powdery crumbs.
   
9. Pour the white chocolate directly over the semisweet chocolate layer. Use a small offset spatula to quickly spread the white chocolate evenly. Tip: work quickly so the semisweet chocolate doesn’t start melting and blending into the white chocolate. But don’t worry if the chocolates start blending together it will still taste delicious.
   
10. While the white chocolate layer is still soft sprinkle the larger candy cane pieces evenly over the top. Use the back of a large spoon or serving spatula to lightly press the candies into the chocolate.
    
11. Place the pan in the refrigerator and chill the chocolate until firm, 20 to 30 minutes, or leave on the counter top and let set until firm.
    
12. When chocolate is firm, remove from the pan by grabbing the edge of the parchment paper and lifting out of the pan. Break into irregular pieces or use a sharp kitchen knife or dough scraper to cut into rectangular pieces about 2 by 4 inches.