Guest guest Posted January 15, 2002 Report Share Posted January 15, 2002 White Chocolate Bark with Peppermint Stick Recipe courtesy "Gale Gand's Just A Bite" by Gale Gand and Julia Moskin: Clarkson N. Potter Publishers, 20018 ounces white chocolate, chopped 4 red-and-white peppermint sticks or candy canes, 6 inches long (recommended: King Leo Sticks or Red Bird)2 drops peppermint oil or extract Equipment:A cookie sheet with sides, about 13 by 17 inches, lined with parchment paper or a nonstick baking mat Melt the chocolate. Place the peppermint sticks in a heavy, locked plastic bag and crush them fine by whacking and then rolling them with a rolling pin. They should have about the same consistency as crushed ice. When the chocolate is melted, stir in the peppermint oil. Stir in all but 2 tablespoons of the crushed peppermint pieces and spread the mixture out on the cookie sheet, about 1/4-inch thick. It will not fill the pan completely. Sprinkle the reserved peppermint stick over the top. Let set at room temperature until hardened, about 2 hours. (Or, refrigerate for 30 minutes to harden more quickly.) Use your hands to break into pieces. Store in an airtight container for up to 2 weeks. Yield: 20 to 30 servingsPrep Time: 20 minutesCook Time: 15 minutesDifficulty: Easy Language is an expression of thought. Everytime you speak, your mind is on Parade Mark 12: 30,31 Send and receive Hotmail on your mobile device: Click Here Quote Link to comment Share on other sites More sharing options...
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