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Christmas: Chocolate-Peppermint Bark

Source of Recipe


From "Gooseberry Patch Christmas: 10th Anniversary"



List of Ingredients



• ¼ cup almonds, finely chopped
  
• 8-ounce package semisweet baking chocolate squares, chopped
  
• 6-ounce package white baking chocolate squares, chopped
  
• ½ tsp peppermint extract
  
• Red food coloring
  
• 1/3 cup peppermint candies, crushed
  






Instructions



1. Line an 8-x8-inch baking pan with aluminum foil. Spread almonds in pan; set aside. Place semisweet chocolate in a microwave-safe bowl. Microwave on high setting for 1 minute; stir until smooth. Microwave an additional 10 - 15 seconds, if needed. Pour semisweet chocolate over almonds. Allow to harden.
   
   
2. Repeat microwave melting instructions for white chocolate. Stir peppermint extract into white chocolate. Pour half of chocolate into another bowl and tint pink. Slowly pour white and pink chocolate over semisweet chocolate; gently swirl with a knife. Sprinkle top with crushed candies. Chill until firm, about 1 hour.
   
   
3. Use foil to lift candy from pan; break into pieces. Store, tightly covered, at room temperature.
   
   Makes about 1 pound.