7 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
6 tablespoons heavy whipping cream
¾ teaspoon peppermint extract
Turn large baking sheet bottom side up. Cover tightly with aluminum foil. Mark 12×9-inch rectangle on foil. Stir white chocolate in medium metal bowl set over saucepan of barely simmering water until chocolate is melted and smooth and candy thermometer registers 110°F (chocolate will feel warm). Remove bowl from over water. Pour ⅔ cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with ¼ cup crushed candies. Chill until set, about 15 minutes.
Stir bittersweet chocolate, cream, and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using offset spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.
Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer [1]; spread to cover [2]. Immediately sprinkle with remaining crushed candies [3]. Chill just until firm, about 20 minutes.
Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inchwide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles.
DO AHEAD: Can be made 2 weeks ahead. Refrigerate in airtight container. Let stand 15 minutes at room temperature before serving.Technique Tip: Spreading the ChocolateTo keep the white chocolate layer from remelting when you add the bittersweet chocolate, pour out the bittersweet chocolate mixture in three thick lines down the length of the baking sheet. This speeds up the spreading so that there isn’t time for the white chocolate to melt.
Here’s an incredibly versatile bark recipe: Just use whatever dried fruits and nuts you happen to have on hand. For a sweeter version, substitute semisweet chocolate chips for the bittersweet. Makes about 1 pound
1 11½-ounce bag bittersweet chocolate chips (about 2 cups)
⅔ cup mixed nuts (such as walnuts, pistachios, pecans, and almonds), toasted
⅔ cup mixed dried fruit (such as raisins, cranberries, cherries, quartered figs, and quartered apricots)
6 quarter-size rounds crystallized ginger, thinly sliced
⅛ teaspoon fleur de sel or coarse kosher salt (optional)
Line small baking sheet with aluminum foil. Melt chocolate chips in medium bowl over saucepan of simmering water, stirring until melted and smooth. Pour melted chocolate onto foil, spreading with offset spatula to scant ¼-inch thickness. Scatter nuts and dried fruit over chocolate. Sprinkle with ginger. Sprinkle with fleur de sel, if desired. Chill until chocolate is firm, about 30 minutes. Peel off foil. Cut chocolate into irregular pieces. Serve bark slightly chilled.
DO AHEAD: Can be made 1 week ahead. Refrigerate in airtight container.
Traditional rocky road candy (chocolate, nuts, and marshmallows) is amped up with orange peel, spicy crystallized ginger, and tart dried cherries. If you like, use your own Homemade Marshmallows (page 626). Makes 40 pieces
26 ounces bittersweet or semisweet chocolate, coarsely chopped
2 teaspoons finely grated orange peel
¾ cup walnut halves
¾ cup chopped dried tart cherries or dried cranberries
3 tablespoons finely chopped crystallized ginger
22 large marshmallows
40 paper or foil candy cups
Line 11×7×2-inch metal baking pan with aluminum foil, leaving overhang. Stir chocolate in medium metal bowl set over saucepan of simmering water (do not allow bowl to touch water) until melted and smooth and candy thermometer registers 115°F. Remove bowl from over water. Mix in orange peel, then walnuts, cherries, and ginger. Fold in marshmallows. Pour into prepared pan, spreading evenly. Chill until chocolate is just firm enough to cut, about 1 hour.
Using foil as aid, lift candy from pan. Fold down foil sides. Cut candy crosswise into 8 strips, then cut each strip lengthwise into 5 pieces. Transfer rocky road squares to paper or foil candy cups.
DO AHEAD: Can be made 2 weeks ahead. Keep rocky road squares refrigerated in airtight container. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.
Traditional panforte is a confection from Siena, Italy, that combines cocoa, spices, nuts, honey, and citrus with just enough flour to hold it all together. Here, those same flavors (minus the flour) become the topping for rich chocolate patties. Makes 14
½ cup quartered dried black Mission figs
¼ cup orange juice
2 tablespoons honey
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1¼ teaspoons finely grated orange peel, divided
½ teaspoon ground cinnamon
⅔ cup (scant) hazelnuts, toasted
1 cup bittersweet or semisweet chocolate chips
14 standard (⅓-cup) paper muffin baking cup liners
Cook figs, orange juice, honey, nutmeg, cloves, and 1 teaspoon orange peel in heavy small saucepan over medium-high heat until liquid forms thick syrup that coats figs, stirring occasionally, about 6 minutes. Remove from heat. Mix in cinnamon, remaining ¼ teaspoon orange peel, and nuts.
Melt chocolate in microwave-safe bowl on medium setting until melted and warm, stopping once to stir, about 1½ minutes. Arrange paper cups on rimmed baking sheet. Spoon 1 mounded teaspoon chocolate into each paper cup. Tap baking sheet on work surface to spread chocolate over bottoms of cups. Top center of each with about 1 mounded teaspoon fig mixture. Refrigerate until firm, about 1 hour. Peel off paper.
DO AHEAD: Can be made 3 days ahead. Refrigerate in airtight container. Let stand at room temperature at least 15 minutes before serving.
Traditional English toffee gets a hit of allspice and a blend of nuts. Instead of taking the time to melt chocolate and dip the toffee into it, this recipe efficiently utilizes the residual heat from the candy to melt bittersweet chocolate into a sweet and easy topping. Makes about 2 pounds
1¼ cups (2½ sticks) unsalted butter
1 cup sugar
½ cup (packed) golden brown sugar
⅓ cup water
1 tablespoon mild-flavored (light) molasses
½ teaspoon salt
¼ teaspoon ground allspice
2 cups coarsely chopped toasted mixed nuts (such as cashews, almonds, and pistachios), divided