Williams & Sonoma Peppermint Bark Christmas Rocky Road
3 packets of gelatine
2 cups of white sugar
1/2 cup corn syrup
1 tbsp of vanilla
1 tbsp of peppermint extract
Icing sugar to dust with
1: Line a slice tin with baking paper.
Place the white and dark chocolate in separate glass or metal bowls. Place each bowl over a saucepan of just-simmering water and allow to melt, stirring occasionally. Don’t let the bottom of the bowls touch the water or the chocolate will seize up.
2: Place the chopped marshmallow and half the chopped bark and candy canes in a metal bowl. Pour over half the dark chocolate and mix thoroughly, then spoon the mixture into the prepared tin. Pour over the remaining dark chocolate, scatter with the remaining bark and candy canes, then pour the white chocolate over the top.
Place in the fridge for 1 hour or until it is cool enough to cut. This is best kept in the fridge and served cold.