You probably shouldn't read this next post-unless you have a serious need for dark chocolate!

Three-Layer Peppermint Bark

Adapted from Bon Appétit, December 1998 edited by me (Cathy) and Molly from her Orangette Blog

When you’re shopping for white chocolate, make sure that the words “cocoa butter” appear in the list of ingredients. Ghiradelli is fine. Also, to crush the peppermints coarsely, Bon Appétit advises tapping the wrapped candies firmly with the bottom edge of an unopened 15- to 16-ounce can. I used a heavy glass jar, and that worked fine too.

Another most important point is make sure there are no stray drops of water in the measuring cups, utensils etc. It will absolutely ruin the chocolate and make it “set up”.

17 oz. white chocolate, such as Callebaut, finely chopped
30 red-and-white-striped hard peppermint candies, coarsely crushed
7 oz. bittersweet chocolate, such as Ghirardelli 60%, finely chopped
6 Tbsp. heavy cream
¾ tsp. peppermint extract (or some peppermint oil)

Turn a large baking sheet upside down, and cover it securely with aluminum foil. Measure out and mark a 9- by 12-inch rectangle on the foil.

Place the white chocolate in a pyrex (2 cup size at least) measuring cup. Place in microwave on high for about 1 minute, stir gently and if it is not completely smooth- nuke for another few seconds. Pour 2/3 cup of it onto the rectangle on the foil. Using a spatula, spread the chocolate to fill the rectangle. Sprinkle with ¼ cup of the crushed peppermints. Chill until set, about 15 minutes.

Microwave the bittersweet chocolate in another heavy measuring glass. Melt until the mixture is just melted and smooth. Add in the Peppermint Extract and heavy cream, whisk gently but thoroughly, immediately, until all is incorporated. Cool to barely lukewarm, about 5 minutes. Then remove the baking sheet from the refrigerator, and pour the bittersweet chocolate mixture over the white chocolate rectangle. Using a spatula – make sure you cleaned it after using it for the white chocolate, spread the bittersweet chocolate in an even layer. Chill until very cold and firm, about 25 minutes.

Re-warm the remaining white chocolate in the microwave. Working quickly, pour the white chocolate over the firm bittersweet layer, using your (again, clean) icing spatula to spread it to cover. Sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.

Carefully lift the foil from the baking sheet onto a large cutting board. Break or cut into uniform pieces.(You know, depending on if you are anal or not)

Pack into an airtight container, with sheets of wax paper between layers of bark to prevent them from sticking to one another. Store (hide from yourself) in the refrigerator. Serve cold or, to emphasize the slight softness of the bittersweet layer, let stand at room temperature for 10 minutes before serving.

Note: This bark will keep for up to 2 weeks, (no it won’t) if not more. If you plan to pack it in a tin or baggie with other holiday sweets, be sure to wrap it separately in plastic wrap. Or maybe wax paper and then plastic wrap, so that it doesn’t sweat.

Yield: about 36 pieces, or more, if you cut them smaller