A delightful twist on the classic peppermint bark, this recipe combines layers of rich chocolate and creamy white chocolate with a refreshing minty touch.
Preheat your oven to 250°F (120°C). Line a 9x13 pan with foil, ensuring it hangs over the edges for easy removal, and spray the foil lightly with cooking spray.
Using foil with overhang makes it easier to lift the bark out of the pan after chilling.
Spread the semi-sweet chocolate chips evenly over the foil-lined pan. Place the pan in the oven for about 5 minutes or until the chocolate chips are almost melted.
Keep an eye on the chocolate to prevent it from burning.
Remove the pan from the oven and use an offset spatula to smooth the melted chocolate into an even layer. Refrigerate until the chocolate is firm, about 20 minutes.
Ensure the chocolate is completely firm before adding the next layer to prevent mixing.
Melt the white chocolate chips using a double boiler or a microwave, stirring until smooth. Let it cool slightly to avoid melting the base layer.
Cooling the white chocolate slightly ensures it spreads smoothly without melting the base layer.
Pour the melted white chocolate over the firm chocolate layer and spread it evenly. Quickly sprinkle the crushed mint candies over the top, pressing them gently into the white chocolate.
Pressing the candies gently ensures they adhere well to the white chocolate.
Chill the pan in the refrigerator until both layers are firm, about 30 minutes. Lift the foil out of the pan and peel it away from the bark.
Chilling ensures the bark is easy to cut and handle.
Cut the bark into desired pieces using a sharp knife. Store in an airtight container in the refrigerator.
Use a sharp knife for clean cuts and a professional presentation.
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