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Peppermint Bark Crunch
YIELD: one tray
PREP TIME: 10 minutes
INACTIVE TIME: 2 hours
candy canes or starlight mints
2 (10 to 12-ounce) packages white chocolate chips, such as Guittard
2 (10 to 12-ounce) packages semisweet or bittersweet chocolate chips, such as Ghirardelli
2 cups rice cereal, such as Rice Krispies
Unwrap candy canes or mints; place in a gallon storage bag. Use a hammer or heavy rolling pin to crush. (Don't do this on your good countertops!) Pour into a wire mesh sieve to separate the peppermint dust from the peppermint pieces. Set both aside.
Line a cookie sheet with parchment paper. Melt white chocolate chips on low heat in the microwave. If your microwave doesn't have a chocolate melting setting, heat on 50% power in 30-second increments, stirring between each. Do not overheat.
Once melted, stir in 2 teaspoons of the peppermint DUST. Spoon a bit of the white chocolate into a separate small bowl (about 1/4 cup); set aside. Stir the rice cereal into the remaining white chocolate.
Pour the white chocolate/cereal mixture onto the prepared sheet. Use an offset spatula to smooth. It won't reach the edges of the parchment paper but will cover most of it.
Wash the bowl, dry completely, and melt the bittersweet chocolate chips. Pour onto the white chocolate, gently spreading with the offset spatula.
Dollop the reserved white chocolate onto the bittersweet chocolate. Gently swirl it with the tip of a table knife. (Don't worry about it looking pretty—it'll be covered with peppermint and broken into pieces.)
Scatter the larger candy cane/peppermint pieces on top.
Let the peppermint bark set at cool room temperature for 2-3 hours. Once set, break it into pieces. Wear food-prep gloves to avoid fingerprints on the chocolate (or place baggies over your hands).
Store in a tin or ziptop bag at room temperature.
