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UNT Insider | December 2007 Issue | Peppermint Crunch Bark

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Peppermint Crunch Bark

Serves 12

Ingredients and Instructions:

5 ¾ oz. white chocolate
2 oz. starlite mint candies, red and white
2 ¼ oz. semi-sweet chocolate slab, chopped
2 tablespoons real whipping cream
¼ teaspoon pure peppermint extract

  1. Turn large baking sheet bottom side up. Cover securely with foil. Mark 12x9 inch rectangle on foil.
  2. Stir white chocolate in metal bowl. Set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110 degrees (chocolate will feel warm to touch). Remove from over water. Pour 2/3 cup of melted white chocolate onto rectangle on foil. Using an icing spatula, spread chocolate to fill rectangle. Sprinkle with ¼ cup crushed peppermints. Chill until set (about 15 minutes).
  3. Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm (about 5 minutes). Pour bittersweet chocolate mixture in long lines over the white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm (about 25 minutes).
  4. Rewarm remaining white chocolate in bowl in bowl set over barely simmering water to 110 degrees. Working quickly, pour white chocolate over firm bittersweet chocolate layer. Spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.
  5. Lift foil with bark onto work surface and trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. Can be made two weeks ahead. Chill in airtight container. Let stand 15 minutes at room temperature before serving.

Read other stories in this issue:

December 2007

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The UNT Insider, a monthly e-newsletter, connects UNT alumni and others to the university by letting you hear directly from President Gretchen M. Bataille.

The UNT Insider is brought to you by the Office of the President in conjunction with the Division of University Relations, Communications and Marketing. Please send any comments or suggestions to president@unt.edu.