Winter Peppermint Bark

Yesterday's weather:  Cold.

Today's weather:  Colder

And tomorrow's weather forecast?  Still cold.

I wish I didn't have to talk to you about icy sidewalks and sloshy winter mixes.  I wish I could just talk to you about chocolate sprinkled with peppermint and about how it makes up for the snowed-in cars and makes everything all better.

Because it doesn't have to end with tomorrow's snowy forecast.  It can end with Frank Sinatra, two types of melted chocolate and big honkin' flakes of peppermint bits.

Translation:  Where are my sweat pants? 

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Winter Peppermint Bark

(yields about 25 pieces)


7 oz (200 grams) dark chocolate

7 oz (200 grams) white chocolate

3/4 cup crushed peppermint candies


Place wax paper on a large sheet pan and set aside on a counter top.  Bring a pot filled about halfway to a boil, reduce heat to simmer and place a glass bowl on top.  Add dark chocolate to the bowl in order to melt it, stirring occasionally until smooth.

Remove chocolate from the heat and pour onto the prepared wax paper.  Spread evening and freeze for 20 minutes or until set.

While the first laywer sets, bring the same pot of water to a boil and follow the same steps.  Add in white chocolate and melt in the gladd bowl over low heat.  Set aside to cool.

Place the peppermint candies in a food processor and pulse until broken into tiny pieces.  Set aside.  Remove dark chocolate from the freezer and pour cooled white chocolate on top, smoothing it out with a spatula.  Sprinkle with peppermint and gently press them into the chocolate so they set.

Place the sheet back in the freezer to harden.  When ready, break apart and serve.

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