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1
1 cup chopped peppermint bark, recipe follows
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2
Preheat the oven to 325 degrees F and grease a 9 by 13-inch baking dish.
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3
Line the dish with a piece of parchment paper that extends up beyond the edge of the pan on the 2 wide sides of the dish and lightly grease the parchment.
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4
The paper will serve as handles when you are ready to remove the brownies from the pan.
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5
In the top of a double boiler or in a microwave, melt the chocolate and butter until completely smooth.
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6
Add the sugar, flour, eggs, and vanilla and stir to blend.
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7
Stir in the peppermint bark and transfer to the prepared baking pan.
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8
Bake for 35 to 40 minutes, or until a toothpick inserted into the center just comes out clean - it's ok if there are a couple of small fudgy crumbs adhering to the toothpick.
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9
It's better to undercook these slightly than overcook them - these brownies are meant to be fudgy.
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10
Transfer to a cooling rack and allow to cool completely.
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11
Using your hands, lift up firmly on the parchment paper pieces and transfer to a flat surface.
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12
(If the paper is stubborn, run a thin knife around the edge of the pan, or loosen the brownies slightly with the help of an offset spatula.)
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13
Cut the brownies into 2 1/2-inch squares and serve at room temperature.
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14
12 ounces good quality white chocolate, chopped
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15
24 hard peppermint candies
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16
Melt the white chocolate in a double boiler over medium heat or in a microwave, stirring every 30 seconds, until smooth.
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17
Be careful not to scorch the chocolate.
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18
Place the peppermints in a resealable food storage bag and, using a rolling pin, tap the candies to break into small pieces.
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19
Place the crushed candies into a strainer with medium holes and shake over another bowl - only the very large pieces should remain in the strainer.
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20
Add the melted chocolate to the small pieces and stir to combine.
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21
Line a baking sheet with waxed paper and pour the chocolate-candy mixture onto the paper.
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22
Using a rubber spatula, spread smooth to a thickness of about 1/4-inch.
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23
Press the large peppermint pieces onto the top of the mixture and transfer to a refrigerator to firm.
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24
When firm, break the bark into bite-size pieces and place in an attractive serving bowl or package in airtight containers to give as gifts.
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25
Serve at room temperature.
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26
This is best refrigerated if kept for any length of time.
