Freshman Cait Haggerty enjoys making this peppermint bark during the holiday season.
12 ounces of
One and one-half teaspoons of peppermint extract
One pound of good
Three candy canes
1) Line a 9-by-13-inch baking dish with aluminum foil.
2) Heat one inch of water in a saucepan over low heat until steaming.
3) Put all but three-fourths cup of the semisweet chocolate in a heatproof bowl and set it over the saucepan of steaming water (do not let the bowl touch the water). Then, stir until one-third of the chocolate is melted.
4) Remove the bowl from the saucepan. Keep the steaming water over low heat.
5) Gradually stir the reserved three-fourths cup of semisweet chocolate into the bowl, a few pieces at a time, until all of the chocolate is melted.
6) Return the bowl to the saucepan, five to ten seconds at a time, to help melt the chocolate, if needed.
7) Stir three-fourths teaspoon of peppermint extract into the chocolate, then quickly pour into the prepared baking dish and spread in an even layer.
8) Firmly tap the dish against the counter to remove any air bubbles. Then, set aside at room temperature for about ten minutes.
9) Meanwhile, put all but one cup of the white chocolate in a large heatproof bowl and repeat the melting process over the steaming water. Dry off the bottom of the bowl.
10) Stir in the remaining three-fourths teaspoon of peppermint extract and pour over the semisweet chocolate. Spread in an even layer.
11) Sprinkle immediately with the crushed candy canes, gently pressing them into the white chocolate.
12) Set aside at room temperature until firm, about one hour.
13) Lift the bark out of the pan using the foil and break it into pieces and serve.