Peppermint Bark

For today's post, I have two versions of the same recipe. I use a mixture of the two methods.
Christmas Tree Peppermint Bark 
From TidyMom

Image from TidyMom

Ingredients:

• Cookie Cutters
• Decorator Bag 
• Chocolate
• Crushed Candy Cane
• Parchment or Waxed paper lined sheet pan
• Clear Plastic Bags , Ribbon and tags

Directions:

• Place the cookie cutters in refrigerator until ready to fill.
• Line your baking sheet with parchment or waxed paper.
• Place Ghirardelli Chocolate pieces in decorator bag (filling about 1/2 way), twist top of bag, place in microwave on 50% power for 30 seconds.  Remove bag and “knead” chocolate.  Place bag back in microwave and repeat until chocolate is melted.
• Remove cookie cutters from refrigerator and place on lined baking sheet.
• Snip the tip off the end of the decorator bag
• Use the chocolate filled bag to pipe the chocolate into the cookie cutters (*you may need to hold onto the cookie cutter while you do this).  Be sure to get into all of the corners.
• Place pan of chocolate filled cookie cutters into freezer for about 10 mins. for chocolate to “set”.
• Place Wilton Candy Cane Burst Melts into decorator bag, and repeat as you did for chocolate.
• Remove pan from freezer, snip the tip of the decorator bag and pipe the Candy Cane Burst Melts on top of the Ghirardelli chocolate.
• Sprinkle with Crushed Candy Cane pieces.
• Place in freezer for about 10 mins. to set.
• Once the chocolate has hardened, remove from the cookie cutters by gently pressing with your thumbs.
• Wrap a few pieces of bark in a clear cellophane bag  tie with ribbon, attach clean cookie cutter and a cute tag!
• If you’re using a decorative box or tin, put a piece of wax paper in that covers the bottom and sticks over the sides. Once you’ve filled the container, flip the wax paper over the top and cover. If you’re using a plate, or cute dish, like I found at Michaels, arrange the bark and cover with plastic wrap.
• Will keep in fridge for 5-6 weeks.

Peppermint BarkFrom Bon Appétit

Ingredients
17 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons whipping cream
3/4 teaspoon peppermint extract
Directions

1. Turn large baking sheet bottom side up. Cover securely with foil. Mark 12-x-9-inch rectangle on foil.
2. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water.
3. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.
4. Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes.
5. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.
6. Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F.
7. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.
8. Lift foil with bark onto work surface; trim edges.
9. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles.

Makes 36 pieces of bark.
Make ahead: Can be made 2 weeks ahead. Chill in airtight container. Let stand 15 minutes at room temperature before serving. 

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