PEPPERMINT CRUNCH BARK

Steps:

• 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.