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1½ (11 oz.) bags white chocolate chips

30 red-and-white-striped hard peppermint candies, coarsely crushed

7 oz. (about a half bag) bittersweet chocolate chips

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6 tablespoons heavy cream

¾ teaspoon peppermint extract

1. Line a 13-by-9 inch baking sheet with foil.

2. Put the white chocolate in a heatproof bowl, and set it over a saucepan of barely simmering water. Do not allow the bottom of the bowl to touch the water. Stir occasionally until the chocolate is melted and smooth.

3. Remove the chocolate from the heat. Pour 2
3 cup of it onto the rectangle on the foil. Using an icing spatula spread the chocolate to fill the baking sheet. Sprinkle with ¼ cup of the crushed peppermints. Refrigerate until set, about 15 minutes.

4. Combine the bittersweet chocolate, cream and peppermint extract in a heavy medium saucepan. Warm over medium-low heat, stirring frequently, until the mixture is just melted and smooth. Cool to barely lukewarm, about five minutes.

5. Remove the baking sheet from the refrigerator and pour the bittersweet chocolate mixture over the white chocolate rectangle. Using an icing spatula, spread the bittersweet chocolate in an even layer. Refrigerate until very cold and firm, about 25 minutes.

6. Rewarm the remaining white chocolate over barely simmering water. Working quickly, pour the white chocolate over the firm bittersweet layer, using an icing spatula to spread it to cover. Sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.

7. Carefully lift the foil from the baking sheet onto a large cutting board. Trim away any ragged edges of the rectangle. Cut the bark crosswise into 2-inch-wide strips. Cut each strip crosswise into 3 sections, and then cut each section diagonally into 2 triangles.

8. Pack into an airtight container, with sheets of wax or parchment paper between layers of bark to prevent them from sticking to one another. Store in the refrigerator.

— Adapted by Melissa Martinez of the Austin-American Statesman from a recipe on Orangette,

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