Merry Christmas Candy

Taking this to the RS Christmas Party tonight (a appetizer/dessert competition-- it can get knarly since there are prizes and tons of prestige for the winners ;) and also teaching the YW how to make this tomorrow night. Yum yum.... but follow the directions (especially how much time to put in fridge EXACTLY) so the layers stay together and cut nicely.

***UPDATE**** This won First Place in the competition, beating out about 20 other desserts! It is great, so try it!

Layered Peppermint Bark

This is a wonderful Christmas candy— a bit different from the usual bark as the inner chocolate filling is more like a truffle. Delish! Adapted from Bon Appétit December 1998, with some adjustments!


16 ounces good-quality white chocolate (such as Lindt or Ghirardelli), finely chopped

30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped ( I use 4 oz. Ghiradelli 60% and 4 oz of 70%)

4 tablespoons whipping cream

½ teaspoon peppermint extract


Turn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-inch rectangle on foil or a Silpat silicone liner. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110* F. (chocolate will feel warm to touch). Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.

Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.

Rewarm remaining white chocolate in bowl set over barely simmering water to 110* F. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. Place back onto cookie sheet and chill until very firm, about 30 minutes, then place in airtight container and store in refrigerator. Can be made 2 weeks ahead. Let stand 15 minutes at room temperature before serving.