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 whipped cream
1 teaspoon peppermint extract
Measuring cup
rubber spatula
sharp knife
foil
cookie tray
Packaging: glass jar, ribbon, label, trim, etc.
Note: This recipe makes about 1-1/2 pounds.
1. Line cookie sheet with 12" long sheet.
2. Combine bittersweet/semisweet chocolate, whipped cream, and mint extract in a bowl over a saucepan of simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth. The chocolate will feel hot to the touch. Remove excess water. Pour the chocolate over the foil. Using the rubber spatula, spread an even layer of chocolate over the foil.
3. Sprinkle half of the ground mint over the chocolate. Chill in refrigerator until set, about 20 minutes.
4. Remove the chocolate and mint from the refrigerator. Melt the white chocolate in a bowl over a saucepan of water over low heat (do not let the bottom of the bowl touch the water) until the chocolate is melted and smooth. (The chocolate will feel warm to the touch.) Remove from water. Pour all of the white chocolate over the cold chocolate and mints. Using the rubber spatula spread the white chocolate in an even layer. Top with remaining ground mint. Refrigerate until very cold and firm, about 25 minutes.
5. Once the crust is hardened, use your hands to break it into pieces. Let the crust rest for 15 minutes at room temperature before serving. (Note: This recipe can be made 2 weeks ahead and chilled in an airtight container.)
For gifts, pack mint bark in clean glass jars. Glue the remnants of paper from wrapping the bar onto the metal cap. Attach a bow, trim, and a tag.
