Peppermint Bark

For today's post, I wanted to share another "Christmass" recipe that I decided to try for the first time last night....Peppermint Bark!! Let me preface this by saying I am especially proud of this recipe because 1. I had to make no less than 4 separate trips to the grocery store due to my inability to read a simple list :) 2. I tried to temper the chocolate using a glass bowl (WARNING: NEVER DO THIS) inevitably it shattered and made a HUGE mess and 3. I didn't realize how super time sensitive this recipe is so learn from my mistake and plan ahead!! On to the recipe!!!

Ingredients:

About 16 oz. Semi-sweet Chocolate

About 10 oz. White chocolate (use a really high quality it pays off!)

About half a bag of peppermint white chocolate kisses

Peppermint Extract

What You Will Need:

1 cookie sheet 

Waxed paper

A heat-resistant bowl

Recipe:

First, set a sauce-pan (or pot) on the stove with a couple of cups of water and bring to a simmer.  Just as a warning don't let the water get too hot... it will burn the chocolate.  Next place a bowl on top of the saucepan making sure that it is a snug fit and that the bottom does NOT touch the water.  As a pre-step get out the cookie sheet and line it with waxed paper. You can also chop up the hershey's kisses (making them sprinkleable).
Now, once the bowl begins to warm, add half of the chocolate and allow it to sit.  Once the chocolate is beginning to melt slowly add the rest of the chocolate in, making sure to stir allowing the chocolate to heat through completely.  Once the chocolate is almost completely lump free, take it off the heat and stir until it becomes smooth and glossy.  At this time, you will also want to add about a 1/2 tsp of the Peppermint Extract.
Then, pour the mixture onto the cookie sheet using a spatula to evenly spread the mixture.  Once spreaded, place the cookie sheet into the freezer for about 3-5 minutes or until solid.  Now you will want to repeat this process but with the white chocolate.  Once it is melted, take out the cookie sheet with the dark chocolate and spread the white over top (make sure you work fast!! It hardens incredibly fast when in contact with the cold base layer).  Once spreaded quickly sprinkle the hershey's over top then score the chocolate to prevent crumbling later.  Then place in the refrigerator to harden.

My lovely glass bowl which is now at the bottom of a dumpster :(

Ghiradelli Chocolate!! It's the BEST!

My one issue is that it was hard to get them out without the peppermint falling off.