2 lb dark chocolate, chopped
1 lb white chocolate, chopped
½ teaspoon peppermint extract
½ teaspoon orange extract
20 peppermint candies, crushed
1 tablespoon finely grated orange peel
DARK CHOCOLATE-ORANGE PEPPERMINT BARK
- Line a BAKER’S SECRET® COOKIE SHEET that has raised edges on all four sides with waxed paper. In a double boiler, melt dark chocolate. Meanwhile, in another double boiler or in a saucepan over medium-low heat, melt white chocolate. Once dark chocolate is melted, remove from heat; stir in peppermint and orange extracts.
- Pour dark chocolate onto baking sheet. Pour melted white chocolate on top in a zigzag pattern; use a toothpick to swirl together. Sprinkle with peppermint candies and orange peel. Freeze until firm.
- Break bark into pieces. To give as gifts, place a few pieces of bark in small cellophane bags and tie with a ribbon.