Peppermint Swirl Bark
- Yield: 16 servings
- 6-- squares semisweet baking chocolate or bittersweet baking chocolate
- 6-- squares premium white baking chocolate
- 1cup crush peppermint candies (about 50)
- Microwave the semisweet chocolate and white chocolate in separate medium microwave-safe bowls on High for 2 minutes, stirring halfway through the cooking time. (The chocolate should be almost melted. Stir the chocolate until completely melted.) Stir 1/2 cup crushed peppermint candies into each bowl. Alternately spoon the melted chocolate mixture and white chocolate mixture onto a baking sheet lined with waxed paper. Swirl the chocolate mixture and white chocolate mixture together with a knife to marbleize. Chill for at least 1 hour or until firm. Break into pieces to serve.
Recipe reprinted with permission from the Assistance League of the Bay Area’s Settings to Sunset, A Medley of Flavors, Tastes and Styles for the Gulf Coast (Houston, Texas 2007).