Bakers Chocolate Swirl Peppermint Bark Food

BAKER'S CHOCOLATE HOLIDAY BARK

Steps:

• Microwave chocolates in separate medium microwaveable bowls as directed on packages. Stir half each of the nuts, cranberries and apricots into chocolate in each bowl.
• Drop spoonfuls of chocolate mixtures alternately onto waxed paper-covered baking sheet; swirl gently with knife.
• Refrigerate 1 hour or until firm. Break into pieces.

BAKER'S CHOCOLATE-PEPPERMINT BARK

Steps:

• Microwave chocolate in medium microwaveable bowl on HIGH 2 min.or until almost melted, stirring after 1 min. Stir until chocolate is completely melted.
• Spread half of the chocolate on waxed paper-covered baking sheet; sprinkle with crushed candies. Drizzle evenly with remaining chocolate.
• Refrigerate 1-1/2 hours or until firm. Break into 10 pieces. Store, placed between layers of waxed paper, in tightly covered container at room temperature, or in the refrigerator, up to 3 weeks.

BAKER'S CHOCOLATE CANDY

Steps:

• Microwave chocolate in small microwaveable bowl on HIGH 1 min. 30 sec. or until chocolate is almost melted, stirring every 30 sec. (The chocolate will retain their shapes until stirred.) Stir until chocolate is completely melted and smooth.
• Spoon chocolate into candy mold, filling each cup to top. Tap mold lightly on counter to remove air bubbles. Refrigerate 1 hour or until chocolate is set.
• Unmold candies; place in airtight container between sheets of waxed paper. Store in refrigerator up to 1 month.

BAKER'S CHOCOLATE SWIRL-PEPPERMINT BARK

Steps:

• Microwave chocolates in separate medium microwaveable bowls on HIGH 1-1/2 min. or until almost melted, stirring after 1 min. Stir until chocolates are completely melted.
• Drop spoonfuls of chocolate mixtures alternately onto waxed paper-covered baking sheet; swirl gently with knife. Sprinkle with crushed candy.
• Refrigerate 1-1/2 hours or until firm. Break into pieces.

BAKER'S WHITE CHOCOLATE-PEPPERMINT BARK

Steps:

• Microwave chocolate in microwavable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted.
• Stir in crushed candy and extract.
• Spread into thin layer on waxed paper-covered baking sheet; sprinkle with coconut.
• Refrigerate 30 min. or until firm. Break into small pieces.

PEPPERMINT BARK

Steps:

• Line a large baking tray with baking parchment. Melt the milk and white chocolates in two separate heatproof bowls set over pans of simmering water, ensuring the bases of the bowls don't touch the water. Or, melt in the microwave in 20-second bursts. Add the peppermint extract to the melted milk chocolate and gently mix until combined.
• Pour the peppermint milk chocolate over the centre of the baking tray. Smooth with a spatula until it's 2mm thick, then drizzle over the white chocolate. Gently swirl the white chocolate through the milk using a teaspoon, then sprinkle over the candy cane chunks.
• Leave to set at room temperature to prevent the milk chocolate from discolouring. Once fully set, freeze for 10 mins, then snap into shards. Will keep in an airtight container lined with baking parchment for up to two weeks.