Peppermint Bark

  • Pastry chef Alain Roby's chocolate peppermint bark.

      Pastry chef Alain Roby's chocolate peppermint bark. Christopher Hankins | Staff Photographer

 
Published12/21/2009 12:03 AM

15 ounces high quality dark chocolate or white chocolate chips

6 regular-sized candy canes, finely crushed

 

¼ teaspoon peppermint extract

Melt chocolate on stove top or microwave according to manufacturer's directions. Once melted, stir in the extract. Pour onto a cookie sheet lined with wax paper and spread out with a spatula or wooden spoon. Sprinkle crushed candies on top.

Put in freezer 20 minutes to harden. Break into pieces and serve.

Makes one pound.

Chef Alain Roby, Hyatt, Chicago

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