Best Peppermint Bark Food

PEPPERMINT BARK RECIPE BY TASTY

Steps:

• Place the mini candy canes in a zip top bag and use a rolling pin to crush them into small chunks. Transfer to a medium bowl.
• In a separate medium bowl, stir the peppermint extract into the melted chocolate chips. Pour onto a parchment paper-lined baking sheet and spread evenly with a spatula. Freeze for 5 minutes.
• Take the pan out of the freezer and pour the melted white chocolate over the chocolate, spreading evenly with a spatula.
• Sprinkle the crushed mini candy canes over the white chocolate.
• Freeze for at least 1 hour.
• Remove the bark from the freezer and break into pieces.
• Enjoy!

PEPPERMINT BARK

Steps:

• Preheat oven to 250. Line a 9x13 pan with foil, letting it hang over the sides. Spray foil. Pour the chocolate chips in an even layer on the foil. Place in oven for 5 minutes or until almost melted. Remove from oven, smooth with an offset spatula or knife. Place in refrigerator until cold and firm, about 20 minutes.
• Melt white chocolate chips in a double boiler or in a metal bowl over simmering water (don't let bottom of bowl touch water), until chocolate is almost melted. If you are daring, you can use your microwave. Remove bowl from water and stir until completely melted, stirring in extract. Let cool a little bit so it doesn't melt the chocolate layer when you pour it on top. Pour this over chocolate layer, and, working quickly, spread to cover. Sprinkle with crushed candy (I pressed the candy in just a bit).
• Chill until both layers are firm. Lift foil out of pan and shake off excess candy. Trim edges. Cut into 2" wide strips. Peel bark from foil and cut each strip as desired. Chill in covered container. Makes about 2 pounds.

LOADED PEPPERMINT BARK

Steps:

• Line a 9-by-13-inch baking dish with aluminum foil, shiny-side up; smooth out any wrinkles.
• Heat 1 inch of water in a saucepan over low heat until steaming. Put half of the bittersweet chocolate in a heatproof bowl. Set the bowl over the saucepan of steaming water (do not let the bowl touch the water) and heat, stirring, until most of the chocolate is melted. Remove the bowl from the saucepan; keep the steaming water over low heat. Gradually stir in the remaining bittersweet chocolate a few pieces at a time, until all of the chocolate is melted. Return the bowl to the saucepan if needed, 5 to 10 seconds at a time, to help melt the chocolate. Do not rush this step: It may take up to 10 minutes to melt the chocolate.
• Wipe off any moisture from the bottom of the bowl. Stir 3/4 teaspoon of the peppermint extract into the chocolate, then quickly pour into the prepared baking dish and spread in an even layer. Firmly tap the bottom of the dish against the counter to remove any air bubbles. Set aside.
• Meanwhile, put all of the white chocolate in a large heatproof bowl and repeat the melting process over the steaming water; dry off the bottom of the bowl. Stir in the remaining 1/4 teaspoon peppermint extract.
• Dollop tablespoons of the white chocolate mixture over the bittersweet chocolate. Drag a toothpick in loops and swirls through the white and dark chocolate to create a marbling effect. Sprinkle immediately with the chopped peppermint patties and crushed candy canes, gently pressing them into the chocolate. Set aside at room temperature until firm, about 1 hour.
• Lift the bark out of the dish using the foil and break it into pieces. Store in an airtight container at room temperature for up to 2 weeks.

PEPPERMINT BARK

Steps:

• Spread 1/3 of the peppermint candy over a 9x13-inch baking pan lined with wax paper.
• Melt the milk chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, just until melted. Pour the melted chocolate over peppermint candy in the prepared pan. Sprinkle another 1/3 of the candy on top of the milk chocolate. Refrigerate until the chocolate hardens, about 30 minutes.
• Melt the white chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in the oil-based peppermint flavoring. Pour the white chocolate over the milk chocolate, then spread the remaining 1/3 peppermint candy on top.
• Refrigerate until the white chocolate hardens, about 30 minutes. Cut or break into pieces to serve.

CHOCOLATE PEPPERMINT BARK

Steps:

• Line baking sheet with parchment paper or wax paper. Tip: to keep the paper from moving on the baking sheet, dot a bit of the melted chocolate in each corner of the baking sheet to secure the paper.
• Place the chocolate chips in a large microwave safe bowl. Microwave the chocolate chips on High in increments of about 20 seconds, stirring well in between microwave sessions. Keep stirring until all the chocolate chips are melted and smooth. Don't overheat the chocolate.
• Pour and then spread the melted chocolate evenly over the parchment paper. Chill the chocolate layer in the fridge for about 20-30 minutes, or until the chocolate is firm.
• Place the white chocolate and optional peppermint extract in a large microwave safe bowl. Repeat the same melting procedure for the white chocolate (again make sure to stir well in-between microwave sessions and being careful not to overheat the white chocolate). When white chocolate is melted, pour and gently spread it over the chocolate mixture and then immediately sprinkle the crushed candy canes on top. Gently press the peppermint candy into the white chocolate.
• Return the pan to the fridge and chill for another 30 minutes, or until the bark is completely solid.
• Gently loosen the peppermint bark from the parchment and allow the bark to come to room temperature. Break the barck into large pieces. Allowing the bark to come to room temperature before breaking ensures that the layers to bond together better so that when you break the bark, the two layers don't separate.enjoy!

PEPPERMINT BARK

Steps:

• Line an 11-by-17-inch baking sheet with parchment, and set aside.
• In the top of a double boiler, melt white chocolate, stirring constantly.
• With a chef's knife or meat tenderizer, cut or pound candy canes into 1/4-inch pieces.
• Stir pieces of candy canes and peppermint oil into the melted chocolate. Remove from heat, and pour the mixture onto the prepared baking sheet; spread evenly. Chill until firm, 25 to 30 minutes. Break into pieces, and serve. Store in an airtight container in the refrigerator for up to one week.

CLASSIC PEPPERMINT BARK

Steps:

• Line a baking sheet with tin foil or parchment paper. If using tin foil, smooth out as much as possible.
• Fill a pot with 1-2" of water. Bring to a boil. Top with a heat-safe glass bowl. Add semi sweet/dark chocolate chips to bowl. Melt, stirring constantly to prevent overheating. This may take several minutes. Once melting begins, stir in 2 tsp of the peppermint extract.
• Once the chocolate is completely melted smooth, carefully remove the glass bowl from the pot. Spread a thin layer of the melted chocolate on your lined baking sheet with a frosting knife.
• Repeat step two with the white chocolate chips. Fill a pot with 1-2" of water. Bring to a boil. Top with a heat-safe glass bowl. Add white chocolate chips to bowl. Melt, stirring constantly to prevent overheating. This may take several minutes. Once melting begins, stir in 2 tsp of the peppermint extract.
• Once the chocolate is completely melted smooth, carefully remove the glass bowl from the pot. Spread a thin layer of the melted white chocolate on top of the dark chocolate with a frosting knife.
• Before the chocolate begins to set, sprinkle the crushed peppermint over the white chocolate generously.
• You may let the candy sit out to harden at room temperature or put in the fridge for 2-3 hours. Store candy in an airtight container.

HOMEMADE CHOCOLATE PEPPERMINT BARK

Steps:

• Turn a large baking sheet upside down. Cover securely with aluminum foil, folding excess tightly underneath. Measure and mark a 9×12-inch rectangle on the foil, using masking tape to visibly distinguish the area.
• Melt half of the white chocolate (1 1/2 cups) in a double boiler or a heatproof bowl over a saucepan of barely simmering water, making sure the bowl does not touch the water. Stir occasionally until the chocolate is completely melted and smooth.
• Immediately remove the chocolate from the heat, and pour onto the rectangle on the foil. Using a small offset spatula, spread the chocolate evenly to fill the rectangle. Sprinkle with 1/4 cup of the crushed peppermints. Chill until hardened, about 20 minutes.
• After the white chocolate has hardened, combine the dark chocolate, cream, and peppermint extract in a heavy medium saucepan. Warm over low heat, stirring frequently until the mixture is just melted and smooth.
• Immediately remove the chocolate and let it cool for just a few minutes before pouring it over the chilled white chocolate rectangle. Smooth and spread it evenly. Chill until very cold and hardened, about 30 minutes.
• In a clean heatproof bowl, heat the remaining 1 1/2 cups of white chocolate over a saucepan of barely simmering water until completely melted and smooth.
• Immediately remove from heat, and pour the white chocolate over the firm dark chocolate layer. Working quickly, use a clean offset spatula to spread it over the rectangle. Sprinkle with the remaining crushed peppermints. Chill until the entire rectangle is completely firm, at least 1 hour.
• Once the bark is completely firm, carefully lift the foil from the baking sheet onto a large cutting board. Carefully peel and remove the foil from the bottom of the chocolate. With a sharp chef's knife, trim away the ragged edges. Cut or break into pieces. Alternatively, make uniform triangles by cutting 4 columns and 3 rows of squares, then cutting each square diagonally in half.
• Serve immediately, or store in an airtight container in the refrigerator for up to 2 weeks. If layering, place a piece of parchment paper between each layer.

ALMOST-FAMOUS PEPPERMINT BARK

Steps:

• Line a 9-by-13-inch baking dish with aluminum foil, shiny-side up; smooth out any wrinkles. Heat 1 inch of water in a saucepan over low heat until steaming.
• Put all but 3/4 cup of the semisweet chocolate in a heatproof bowl. Set the bowl over the saucepan of steaming water (do not let the bowl touch the water) and stir until one-third of the chocolate is melted. Remove the bowl from the saucepan; keep the steaming water over low heat. Gradually stir the reserved 3/4 cup semisweet chocolate into the bowl, a few pieces at a time, until all of the chocolate is melted. Return the bowl to the saucepan, 5 to 10 seconds at a time, to help melt the chocolate, if needed. Do not rush this step: It may take up to 10 minutes to melt the chocolate.
• Wipe off any moisture from the bottom of the bowl. Stir 3/4 teaspoon peppermint extract into the chocolate, then quickly pour into the prepared baking dish and spread in an even layer. Firmly tap the dish against the counter to remove any air bubbles. Set aside at room temperature until almost set, about 10 minutes.
• Meanwhile, put all but 1 cup of the white chocolate in a large heatproof bowl and repeat the melting process over the steaming water; dry off the bottom of the bowl. Stir in the remaining 3/4 teaspoon peppermint extract; pour over the semisweet chocolate and spread in an even layer. Sprinkle immediately with the crushed candy canes, gently pressing them into the white chocolate. Set aside at room temperature until firm, about 1 hour. Lift the bark out of the pan using the foil and break it into pieces. Store in an airtight container at room temperature for up to 2 weeks.

PEPPERMINT BARK

Steps:

• Unwrap the candy canes and place in a freezer Zip-Loc bag then place it in another Zip-Loc bag.
• Using a hammer gently break up the candy canes into small pieces.
• Line an 11x17 baking sheet with aluminum foil.
• In a microwave safe bowl melt the dark wafers on low or defrost for 2 minutes then stir.
• Continue to melt on low in one minute increments stirring well until completely melted.
• Add 1/4 tsp + 1/8 tsp peppermint oil to melted chocolate stirring well.
• Pour onto foil lined baking sheet.
• Let sit for approximately 15 minutes.
• Do not refrigerate and do not let harden more than 15 minutes.
• While dark chocolate is hardening melt white wafers in the same manner as the dark chocolate.
• Add 1/2 tsp peppermint oil to melted wafers and crushed candy cane, stirring to mix well.
• Carefully pour over chocolate layer in pan distributing evenly.
• Very gently spread white layer evenly over chocolate layer.
• Let harden overnight or at least 4 hours then invert upside down to remove foil.
• Break into irregular pieces, not too small.
• If you try to break them into very small pieces the white tends to seperate from the dark.

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.