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Sunday, January 11, 2009

White Chocolate Peppermint Bark

Here is another new recipe I tried out for the New Years party.  Instead of peppermint candies I used some "Peppermint Snow" from William-Sonoma that I had bought earlier but not used yet.  

It came out really well.  By far one of the easiest things I made during the holidays.  Use good white chocolate!  It's sorta hard to find but Ghiradelli makes white chocolate bars and chips (use the bars for this one).  It's the best white chocolate I've found.  Everything else I've ever seen is called "premiere white" or something and seems really sketch in my opinion.  The rice krispies made it very light and crispy.  I'd like to try out a few variations of this recipe at some point.

White Chocolate Peppermint Bark

1 lb white chocolate, chopped
2 cups rice cereal
1 bag (7.5 oz) peppermint candies, crushed

1. Spray a 10-by-15-inch rimmed baking sheet with nonstick cooking spray; line with a piece of waxed paper.

2. Place white chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 4 to 6 minutes. Remove from heat; stir in rice cereal.

3. Transfer mixture to prepared pan; with a spatula, spread to edges of pan.

4. Sprinkle with crushed candy; with a piece of waxed paper covering the entire surface, press in gently. Chill until firm, 20 to 30 minutes (no longer, as candy will begin to soften).

5. Peel waxed paper off. Break bark into 2-inch pieces. Store at room temperature in an airtight container, up to 1 week.