Ingredients:
12 oz. quality white chocolate, finely chopped
30 red and white striped hard mints, coarsely crushed (about 6 ounces)
12 oz. bittersweet (unsweetened) or semisweet chocolate, chopped
1/2 cup heavy whipping cream
1 teaspoon peppermint extract
Tools:
Measuring cup
Rubber spatula
Sharp knife
Aluminum foil
Cookie sheet
Packaging: Glass jars, ribbon, labels, trim, etc.
Note: This recipe yields about 1-1/2 pounds of mint bark.
1. Line a cookie sheet with a 12-inch sheet of aluminum foil.
2. In a heatproof bowl over a saucepan of simmering water (ensuring the bowl doesn't touch the water), combine the bittersweet or semisweet chocolate, heavy whipping cream, and peppermint extract. Stir until melted and smooth. The mixture will be hot to the touch. Pour onto the foil and spread evenly with a rubber spatula to form a thin layer.
3. Sprinkle half of the crushed mints over the chocolate layer. Refrigerate until set, about 20 minutes.
4. Melt the white chocolate in a similar double-boiler setup over low heat until smooth and warm to the touch. Pour over the chilled chocolate-mint layer, spread evenly with the spatula, and top with the remaining crushed mints. Refrigerate until firm, about 25 minutes.
5. Once hardened, break into irregular pieces by hand. Let rest at room temperature for 15 minutes before serving. (Note: Store in an airtight container in the refrigerator for up to 2 weeks.)
For gifting, pack the mint bark pieces into clean glass jars. Decorate the lids with glued paper remnants, bows, trim, and custom tags for a personal touch.
