Peppermint Crunch Bark - cooking recipe

Ingredients

17 ounces good quality white chocolate, finely chopped
30 red and white hard peppermint candies, coarsely crushed
7 ounces bittersweet chocolate or 7 ounces semisweet chocolate, chopped
6 tablespoons whipping cream
3/4 teaspoon peppermint extract

Preparation

Turn a large baking sheet bottom side up, cover with foil and mark out a 12x9 inch rectangle on foil.
Stir white chocolate in a double broiler or a metal bowl set over saucepan of barely simmering water until chocolate is melted and smooth and candy thermometer registers 110 degrees.
Remove from over water.
Pour 2/3 cup onto rectangle on foil.
Using a icing spatula, spread chocolate to fill rectangle.
Sprinkle with 1/4 cup crushed peppermints.
Chill until set, around 15 minutes.
Stir bittersweet chocolate, cream and peppermint extract in a heavy medium saucepan over medium low heat until just melted.
Cool to barely lukewarm.
Pour bittersweet chocolate onto cooled white chocolate and spread with the icing spatula.
Chill for 25 minutes.
Rewarm remaining white chocolate and working quickly pour white chocolate over firm bittersweet chocolate.
Spread and sprinkle with remaining crushed mints.
Chill for another 25 minutes.
Carefully lift foil off of pan.
Cut bark crosswise into 2 inch wide strips.
Now remove foil on bottom.
Cut each strip into 3 sections, and cut those crosswise.
Wrap and refrigerate or serve.