WHITE AND DARK CHOCOLATE BARK WITH PEPPERMINT CANDY
17 ounces white chocolate, chopped
7 ounces dark chocolate, chopped
5 ounces red and white striped hard peppermint candies, coarsely crushed
Coat 13x9-inch pan with nonstick cooking spray. Line with waxed paper and coat with nonstick cooking spray.
In a large bowl set over saucepan of simmering water, melt white chocolate, stirring occasionally until white chocolate is melted and smooth. Remove from heat.
In another large bowl set over a saucepan of simmering water, melt dark chocolate, stirring occasionally until dark chocolate is meted and smooth.
Pour white chocolate into prepared pan, spreading to cover surface completely.
Using spoon, drizzle melted dark chocolate in lines over white chocolate. Draw tip of small sharp knife through chocolate drizzled mixture to marbleize. Sprinkle with candies.
Chill until firm, at least 2 hours or overnight.
Carefully break into 2-inch pieces. Serve cold.
Makes 24 pieces
Source: Woman's World magazine, December 12, 2000 |