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Recipe

Chocolate peppermint bark

December 10, 2008
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Makes enough for 4 gifts

1 pound bittersweet or semisweet chocolate, chopped
1 cup finely crushed candy cane pieces
1. Line a large rimmed baking sheet with waxed paper.

2. Put the chocolate into a heatproof bowl. Set it over a saucepan of hot but not boiling water until the chocolate melts. Remove the bowl from the water. Wipe the bottom dry. Stir in half the candy cane pieces. Use an offset metal spatula to spread the mixture in the baking sheet.

3. Sprinkle with the remaining candy cane pieces. Set aside in a cool place for several hours or until the mixture is firm.

4. Lift out the bark, peel off the waxed paper, and break the bark into pieces. Box or wrap in cellophane and tie with ribbon. Karoline Boehm Goodnick

Notes:

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