20 oz white chocolate, coarsely chopped, divided
30 peppermint candies, crushed, divided
10 oz dark chocolate, coarsely chopped
6 tablespoons heavy cream
1 teaspoon peppermint extract
Line a 9×12” baking pan with aluminum foil or parchment. Melt half of the white chocolate in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Spread the white chocolate into the prepared pan. Sprinkle 1/4 of the crushed peppermints evenly over white chocolate. Chill until firm, about 15 minutes.
Meanwhile, melt the dark chocolate, heavy cream, and peppermint extract together in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Quickly pur the chocolate layer over the chilled white chocolate layer; spread evenly. Chill until firm, about 20 min.
Meanwhile, melt the remaining white chocolate in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Spread quickly over the chilled bark. Sprinkle with the remaining peppermint pieces; chill until firm, about 20 minutes. Cut or break into small pieces to serve.
This recipe yields about two pounds. I make multiple batches to give away as gifts, as well as to eat at home. Enjoy!