CHOCOLATE-DIPPED PEPPERMINT BARK
White chocolate peppermint bark dipped in semi-sweet chocolate is perfect for that holiday plate. You can also add a bit of peppermint extract for extra zing.
Provided by KATLIST
Categories Desserts Candy Recipes Mints
Time 1h
Yield 8
Number Of Ingredients 4
Steps:
- Line an 8x8 inch baking pan with foil and spray with cooking spray. Line a baking sheet with waxed paper.
- Melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth; 1 to 2 minutes (depending on your microwave). Stir in crushed peppermint candy. Spread evenly in prepared 8x8 pan; refrigerate until firm, about 10 minutes. Break the bark into bite size pieces.
- Melt the semisweet chocolate with the shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 2 minutes. Dip bark pieces 3/4 of the way into melted chocolate; shake off excess chocolate. Place on prepared baking sheet; refrigerate until set.
Nutrition Facts : Calories 268.8 calories, Carbohydrate 35.6 g, Cholesterol 4.5 mg, Fat 14.8 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 8.3 g, Sodium 25.5 mg, Sugar 30.3 g
PEPPERMINT BARK
It just isn't Christmas without Peppermint Bark! Layered white chocolate and dark chocolate are topped with crushed candy canes. This famous Christmas candy recipe is so easy to put together, it's a shame to buy it at the store. I will show you just how to make it, with tons of tips and tricks for making it perfect the first time!
Provided by Karen
Categories Dessert
Time 43m
Number Of Ingredients 7
Steps:
- Start by getting everything prepped and ready to go. Line a baking sheet with parchment paper or wax paper.
- Finely crush 3 candy canes. You can do this in the food processor or in a ziplock with a rolling pin. These candy canes are going to be stirred into the white chocolate, so you want to crush them pretty well.
- Coarsely crush 5-8 candy canes in a ziplock (a food processor will crush them too much). These ones are going to be sprinkled on top of the bark. Set aside.
- A word about chocolate. Be sure to buy high quality chocolate. Dark or semisweet is fine; I prefer dark. I like to use Ghirardelli, Guittard, or Nestle. If you are using chocolate chips, use 12 ounces. This is 2 cups of chocolate chips. If you are using a bar of chocolate, roughly chop it.
- Melt your chocolate. In a medium bowl, add 12 ounces dark or semi sweet chocolate. Add 1 teaspoon vegetable oil. Heat for 30 seconds on high in the microwave and stir. Heat for another 30 seconds and stir. Continue after this in 15 second increments, stirring each time. When the chocolate is glossy and mostly smooth, but still has lumps, do not microwave again. Just keep stirring until the final hard pieces melt.
- Add 1/2 teaspoon peppermint extract and stir well.
- Pour the chocolate onto the prepared pan. Use an offset spatula to spread the chocolate into a large rectangle. Mine was about 11x15 inches. The larger your rectangle, the thinner your bark will be. I don't like super thick bark, I like it to be nice and thin (the easier to bite into). Drop the pan on the counter a few times to get out all the air bubbles.
- Set the pan of chocolate aside to set. You can put it in the fridge if you are in a hurry. Do not add the white chocolate layer until this layer has set.
- A word about white chocolate. Check the ingredients. If it does not list "cocoa butter" then it is not white chocolate. Most white chocolate chips do not have cocoa butter. It's best to buy a bar. I like the Ghirardelli white chocolate bars.
- Chop 12 ounces of high quality white chocolate.
- In a new bowl (or clean and dry the other one very well), add the white chocolate. Add 1 teaspoon vegetable oil.
- Microwave for 30 seconds and stir. Microwave another 30 seconds and stir. After that, heat in 15 second increments until there are still a few lumps. Then stir until the lumps are gone. White chocolate seizes even easier than regular chocolate, so be careful!
- Stir the finely crushed candy canes into the white chocolate. Pour the white chocolate over the top of the cooled dark chocolate. Use an offset spatula to spread almost all the way to the edge. The heat from the white chocolate might slightly melt the bottom layer, so be careful you don't smear them together.
- Immediately sprinkle the coarse candy canes on top. Let the bark cool at room temperature or stick it in the fridge. It takes about 30 minutes in the fridge.
- Once hardened, use a sharp chef's knife to slice the bark into pieces. I don't like to break the pieces apart by hand. As satisfying as it is, the white chocolate tends to separate from the dark chocolate that way.
- Enjoy! Keep in a sealed container at room temperature.
- You can freeze the bark for up to 3 months if it is well sealed. You do run the risk of white spots ("bloom") showing up on your chocolate. Thaw in the refrigerator to avoid this (there will be less condensation that way.)
Nutrition Facts : ServingSize 1 g, Calories 107 kcal, Fat 6 g, SaturatedFat 4 g, Cholesterol 2 mg, Sodium 9 mg, Carbohydrate 12 g, Fiber 1 g, Sugar 10 g, Protein 1 g, TransFat 1 g, UnsaturatedFat 3 g
CHOCOLATE PEPPERMINT BARK - CHRISTMAS
Christmas candy - Two kinds of chocolate with peppermint chips. Yummy! So pretty, and great for gift giving. I have used chocolate bark (dark and white) with good results and it was less expensive, and hardens up beautifully
Provided by Jb Tyler
Categories Candy
Time 20m
Yield 1 1/2 pounds, 20-30 serving(s)
Number Of Ingredients 3
Steps:
- Line a 9x12 pan with parchment paper.
- Melt the dark chocolate (use the method you prefer, either double boiler, or microwave - cook 30 seconds in a heat-proof bowl, stir and repeat until you have a smooth consistency.
- Pour the melted dark chocolate on the parchment paper, spread the chocolate out until it is about 1/3" thick. You can do this by hitting the pan on the countertop repeatedly, or maybe you could use a spatula to spread the chocolate.
- Melt the white chocolate, using the steps above. After the chocolate is smooth, pour it on top of the dark chocolate - trying to make the layers the same thickness. (it's best to do this step while the white chocolate is still very soft -- I've had them separate when I broke them into pieces, I think the layers "stick" together better if the white chocolate has not hardened).
- Unwrap the starlite mints, or peppermints of your choice and put them into a heavy duty ziplock bag. Using a hammer or meat tenderizer - crush the mints then, while the white chocolate is still melted sprinkle on top.
- Let the chocolates harden in the refrigerator for 2 hours, then break the candy into pieces. This needs to be stored in the refrgerator if you live in a warm/humid climate.
CHOCOLATE PEPPERMINT BARK
Make and share this Chocolate Peppermint Bark recipe from Food.com.
Provided by .sam.
Categories Dessert
Time 35m
Yield 15-20 serving(s)
Number Of Ingredients 4
Steps:
- Melt semi-sweet/dark chocolate in a double boiler or in a bowl over a pan of hot water.
- Line a 9"x13" dish with aluminum foil.
- Pour into dish and spread evenly. Chill.
- Melt white chocolate.
- Cruch candy canes in a plastic bag.
- Pour white chocolate on top of semi-sweet/dark chocolate and spread evenly.
- Sprinkle crushed candy cane pieces over white chocolate.
- Refrigerate until set.
- When chocolate is hardened, break into pieces.
Nutrition Facts : Calories 236, Fat 19.1, SaturatedFat 11.7, Cholesterol 3.2, Sodium 25.9, Carbohydrate 20.2, Fiber 3.8, Sugar 13.6, Protein 4.3
PEPPERMINT BARK
Steps:
- Gather the ingredients.
- Unwrap the candy canes and place them in a food processor. Pulse on/off several times for 5 to 10 seconds each, until the canes have been crushed into small pieces.
- Alternately, place the candy canes in a large zip-close bag and seal tightly. Use a rolling pin to roll/smash the candy canes until they are the size you desire.
- Prepare a cookie sheet by covering it with smooth aluminum foil.
- Melt or temper the dark chocolate.
- Pour the chocolate onto the prepared cookie sheet and use an offset spatula or knife to spread it to an even thickness, a little more than 1/8-inch thick. The chocolate does not have to reach all sides of the sheet, as it will be broken up later anyhow.
- Place the tray in the refrigerator to firm up while you prepare the white chocolate.
- While the dark chocolate hardens, melt or temper the white chocolate.
- Stir in most of the candy cane bits, reserving about a quarter of the mixture to put on top.
- Remove the tray from the refrigerator and spread the white chocolate in an even layer over the dark chocolate.
- While the white chocolate is still wet, sprinkle the remaining candy cane pieces over the entire surface evenly. Press down very lightly to ensure they stick.
- Place the tray back in the refrigerator to firm up for 30 minutes.
- Once the peppermint bark is completely set, break into small, uneven pieces by hand. Serve immediately or bring to your annual Christmas cookie swap and enjoy.
Nutrition Facts : Calories 209 kcal, Carbohydrate 27 g, Cholesterol 5 mg, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, Sodium 22 mg, Sugar 22 g, Fat 11 g, ServingSize 1 1/2 lbs (20 servings), UnsaturatedFat 0 g
CHOCOLATE-DIPPED PEPPERMINT BARK
White chocolate peppermint bark dipped in semi-sweet chocolate is perfect for that holiday plate. You can also add a bit of peppermint extract for extra zing.
Provided by KATLIST
Categories Mint Candy
Time 1h
Yield 8
Number Of Ingredients 4
Steps:
- Line an 8x8 inch baking pan with foil and spray with cooking spray. Line a baking sheet with waxed paper.
- Melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth; 1 to 2 minutes (depending on your microwave). Stir in crushed peppermint candy. Spread evenly in prepared 8x8 pan; refrigerate until firm, about 10 minutes. Break the bark into bite size pieces.
- Melt the semisweet chocolate with the shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 2 minutes. Dip bark pieces 3/4 of the way into melted chocolate; shake off excess chocolate. Place on prepared baking sheet; refrigerate until set.
Nutrition Facts : Calories 268.8 calories, Carbohydrate 35.6 g, Cholesterol 4.5 mg, Fat 14.8 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 8.3 g, Sodium 25.5 mg, Sugar 30.3 g
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- Lay CANDY CANE on a baking sheet and use a bumpy tenderizer to crush candy into small pieces. Set aside.
- Heat WHITE CHOCOLATE CHIPS in a microwave-safe container on medium power in 30-50 second intervals until chocolate is melted and smooth, stirring between cycles. * see footnote about overheating
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- Melt the white chocolate melting wafers, candy coating, or almond bark in the microwave, according to package instructions. If you are going to use white chocolate chips, place the chocolate chips in a microwave-safe bowl. Microwave for 1 minute and 30 seconds at 50% power. Stir the chips. Microwave for 30 seconds at 100% power. Stir until chocolate is melted and smooth. It might take a little more or less time, depending on your microwave. The key is to not over cook the chocolate.
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