The history of this layered peppermint bark is really fuzzy. It’s not clear why we began making this recipe since I don’t usually like peppermint and neither Eric nor I could remember when we began making it. (Based on my print out of the original recipe it was for Christmas in 2009.) The term “we” may not be entirely appropriate since I do not ever recall making this particular bark myself. Although now as I type that I am getting a faint memory of being in our kitchen in Tacoma, the one with the giant corner window that let in every ounce of natural light the sky had to offer, and complaining to Eric about chocolate not setting up properly. Perhaps sensing my frustration he took over and the recipe became his. The one thing that is clear is I eat approximately one piece every 60 minutes during my waking hours. In our house we like bark very thin, so that it really just melts in your mouth, which means the candy canes must be finely crushed. As always, be sure to use the best chocolate you can find, nothing with corn syrup or words you can’t pronounce (what I refer to as nuclear weapons). You can use Callebaut if you want to splurge, but we usually get the Ghirardelli baking bars from the market. When melting the chocolate, make sure the bowl does not touch the water in the pan and also that the water is simmering, not boiling and splashing out between the pan and the bowl. The bark can be stored in the refrigerator for a couple of weeks, but it does not last that long with our family.
16 ounces white chocolate, finely chopped
8 ounces semisweet chocolate, finely chopped
6 candy canes, finely crushed
6 tablespoons heavy cream
1/2 teaspoon peppermint extract
Flip a half sheet pan over and cover the bottom with tin foil.
Set a heatproof bowl over a saucepan filled with about an inch of water. Bring the water to a simmer. Add the white chocolate to the bowl and stir occasionally until melted and smooth. Take about half of the white chocolate and, using an offset spatula, spread it in the shape of a large rectangle on the foil-lined pan, getting it as thin as possible. Put the pan in the refrigerator to chill. Set the remaining chocolate aside.
Take another heatproof bowl and set it over the saucepan. Bring the water to a simmer again. Add the chocolate, cream and peppermint extract to the bowl and stir occasionally until just melted and smooth. Cool the chocolate to until its barely warm to the touch. Remove the pan from the refrigerator. Using the offset spatula spread the chocolate over the entire surface of the white chocolate. Put the pan in the refrigerator to chill.
Rewarm the remaining white chocolate in the bowl over the saucepan with simmering water. Take the bowl off the heat and let the white chocolate cool slightly. Remove the pan from the refrigerator. Using the offset spatula spread the white chocolate over the entire surface of the chocolate. Sprinkle the top evenly with the crushed candy canes. Put the pan in the refrigerator to chill until set, about 15-20 minutes.
Remove the pan from the refrigerator. Lift the foil from the pan and put it on a large cutting board and cut into 1 1/2″ pieces, trimming the edges first if you like to make the pieces square.