Bittersweet Chocolate Peppermint Candy Bark Recipe

• 1 cup (7 ounces) red-and-white-striped round peppermint candies
• 8 ounces bittersweet chocolate (62% to 72% cacao content), finely chopped

1. Unwrap the candies and place them in the work bowl of a food processor fitted with a steel blade. Pulse until the candies are finely chopped, about 2 minutes.
2. Place 6 ounces of the chocolate in the top pan of a double boiler set over hot water. Stir often with a rubber spatula to help melt the chocolate evenly. Or place the chocolate in a microwave-safe bowl and melt on low power for 30-second bursts. Stir with a rubber spatula after each burst. Remove the top pan of the double boiler, if using, and wipe the bottom and sides very dry.
3. Stir in the remaining 2 ounces of chocolate in 2 to 3 stages, making sure each batch has melted before adding the next. Stir in the chopped peppermint candies and coat them thoroughly with chocolate.
4. Line a baking sheet with waxed or parchment paper. Pour the chocolate mixture onto the baking sheet and use an offset spatula to spread it to a thickness of about 1/4-inch.
5. Chill the bark in the refrigerator until set, about 30 minutes. Remove the bark from the refrigerator and gently peel off the paper. Break the bark into 1-inch pieces.

peppermint candies, bittersweet chocolate

Taken from www.seriouseats.com/recipes/2009/08/bittersweet-chocolate-peppermint-candy-bark-recipe.html (may not work)