Layered Peppermint Crunch Bark

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Ingredients:

17 oz good quality white chocolate (Lindt or Bakers)
6 oz candy canes, crushed
7 oz  bittersweet or semi-sweet chocolate chopped (or chocolate chips)
6 T whipping cream
3/4 tsp peppermint extract

Directions:

Turn large baking sheet bottom side up and cover with foil.  Mark off a 12 x 9 rectangle on foil

Place 2/3 of white chocolate in microwave to melt.

Pour melted white chocolate onto the foil rectangle.  Use icing spatula to fill rectanagle - sprinkle with 1/4 cup crushed peppermint candy.

Chill at least 15 minutes until set.

Stir bitter chocolate, cream and peppermint extract in heavy saucepan over medium heat until melted and smooth.  Cook 5 minutes.

Pour melted bitter chocolate mixture in long lines over white chocolate rectangle and spread in even layer. 

Refrigerate until cold and firm.  - About 25 minutes

Melt remaining white chocolate and pour over firm bittersweet layer, spreading quickly to cover the dark chocolate layer.  Immediately sprinkle with remaining crushed peppermint pushing into white chocolate layer.

Chill just until firm

To cut, slide bark onto cutting board and trim edges straight.  Cut bark crosswise into 2" wide strips and then into rectangle sections  Cut rectangle sections in half to form triangles. 

Chill in air tight containers.

Makes 40 pieces.