CHOCOLATE PEPPERMINT BARK
The hardest part about this recipe is melting the chocolates. Easy right?! Feel free to melt using your preferred method, whether in a bowl over a small pot of boiling water or by the microwave. Here's a link showing both methods. Either way make sure not to overheat the chocolate or it will seize up. Stir well while melting or in between microwave sessions. Take your time and and don't rush the heating to melt the chocolate and it will come out amazing!Makes about 1.5 lbs of bark
Provided by Diane
Categories Dessert
Time 1h
Number Of Ingredients 4
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!
Nutrition Facts : Calories 201 kcal, Carbohydrate 24 g, Protein 2 g, Fat 11 g, SaturatedFat 8 g, Cholesterol 4 mg, Sodium 34 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
CHOCOLATE AND PEPPERMINT CHRISTMAS BARK
Chocolate and peppermint Christmas bark is the perfect treat this holiday season to enjoy with your family and friends.
Provided by Sam | Ahead of Thyme
Categories Dessert
Time 1h5m
Yield 10
Number Of Ingredients 4
Steps:
- Line a large baking tray with parchment paper.
- Melt the dark chocolate until smooth. Pour onto the parchment paper and spread out using a spatula, until it is about 1/3 " thick. Place in the fridge for 10 minutes to slightly harden.
- Melt the white chocolate and pour on top of the dark chocolate. Carefully spread out the white chocolate with a spatula, covering the dark chocolate.
- Sprinkle crushed peppermints and smarties/m&m's on top of the white chocolate while it is still melted.
- Place the pan in the refrigerator for 2 hours (or 45 mins in the freezer) until the chocolate hardens.
- Break the chocolate apart into pieces and enjoy!
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
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.
DARK CHOCOLATE PEPPERMINT BARK
Classic dark chocolate peppermint bark gets a new look by swirling dark and white chocolate together. You can also layer them if you wish. Be sure to use real peppermint oil (not extract) so your chocolate won't seize into a big clump. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/2 pounds.
Number Of Ingredients 4
Steps:
- Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt baking chips until 2/3 are melted. Remove from heat; stir in peppermint oil until smooth. Spread into prepared pan. Melt dark chocolate chips in another bowl. Drizzle over top of white layer; cut through mixtures with a knife to swirl. Sprinkle with peppermint candies (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.
Nutrition Facts : Calories 142 calories, Fat 8g fat (5g saturated fat), Cholesterol 5mg cholesterol, Sodium 22mg sodium, Carbohydrate 16g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
WHITE CHOCOLATE PEPPERMINT BARK
A very pretty holiday candy that is very easy to prepare, but with lovely results. Adapted from Family Fun magazine. Serving size will vary greatly depending upon how many pieces you break the candy into.
Provided by HeatherFeather
Categories Candy
Time 30m
Yield 15-20 pieces
Number Of Ingredients 4
Steps:
- Line a 9x13" baking pan with aluminum foil.
- Break up the white chocolate into small pieces and melt in either a double boiler set over simmering water, or in the microwave according to the package directions.
- Do not let the chocolate burn!
- Remove from heat and stir in the 1/3 cup of crushed candy canes.
- Immediately pour this mixture into the prepared pan and spread spoon with a rubber spatula, leaving a 1/2" border around the edge of the pan.
- Don't worry if it doesn't look perfectly shaped, but try to get it as evenly flattened as possible.
- Melt semisweet chocolate pieces.
- Drizzle the melted semisweet chocolate all over the surface of the white chocolate.
- Sprinkle with the remaining 2 tablespoons of crushed candy canes.
- Set in the fridge until it firms up- this only takes a short time (about 15 minutes or so).
- Cut or break the bark into serving pieces.
- Jagged edges are ok.
- These will look nice wrapped in plastic tin and tied with pink& white curling ribbon to give as holiday treats.
PEPPERMINT BARK
Rustle up some peppermint bark for the Christmas holidays. It makes an excellent gift - pack in biodegradable clear bags tied with decorative ribbon
Provided by Cate Dixon
Time 15m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 288 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
TRIPLE CHOCOLATE PEPPERMINT BARK
This peppermint bark makes a great homemade Christmas gift. Two layers of chocolate are sprinkled with peppermint and more chocolate in this holiday candy.
Provided by Sarah Kieffer
Yield Makes 30 to 40 pieces
Number Of Ingredients 6
Steps:
- With a pencil and ruler, measure out and mark a 9 by 13-inch (23 by 33 cm) rectangle on a piece of parchment paper large enough to fit in a sheet pan. Flip the paper over (so the pencil marks are on the bottom), and then place the paper on a sheet pan.
- Place the bittersweet chocolate in a heatproof bowl and set it over a saucepan of barely simmering water (do not allow the bottom of the bowl to touch the water). Stir occasionally until the chocolate is melted and smooth. Remove the chocolate from the heat and pour it onto the rectangle on the parchment. Using an offset spatula, spread the chocolate to fill in the rectangle. Chill until set, about 15 minutes.
- While the chocolate is setting, in the same bowl you used to melt the bittersweet chocolate, combine the semisweet chocolate, cream, and peppermint extract. Warm it over the barely simmering water, stirring frequently, until the mixture is just melted and smooth. Remove the bowl from the heat and let the mixture cool until it is room temperature, about 15 minutes. Remove the sheet pan from the refrigerator and pour the semisweet chocolate mixture over the chilled chocolate rectangle. Using an offset spatula, spread the semisweet chocolate in an even layer, then chill until very cold and firm, about 1 hour.
- In a clean bowl, warm the white chocolate over barely simmering water until the chocolate is smooth. Working quickly, pour the white chocolate over the firm semisweet layer, using a clean offset spatula to spread it to cover. Sprinkle with the crushed candy canes. Chill in the refrigerator just until firm, about 20 minutes.
- Carefully transfer the parchment paper from the sheet pan to a large cutting board. Trim away any uneven edges of the bark so the sides are straight. Cut the bark into 2 by 9-inch (5 by 23 cm) wide strips, then cut the strips into squares or triangles.
- Let the bark stand at room temperature for 10 minutes before serving. Store in an airtight container, layering sheets of wax paper or parchment paper between the layers so the pieces don't stick to one another, in the refrigerator for up to 1 week.
More about "chocolate peppermint bark christmas food"
BEST PEPPERMINT BARK RECIPE - HOW TO MAKE PEPPERMINT …
From delish.com
4.9/5 (8)Total Time 50 mins
25 HOLIDAY CHOCOLATE BARK RECIPES | MYRECIPES
From myrecipes.com
TEMPTING 'NO-BAKE PEPPERMINT BARK CHEESECAKE' IS SO WORTH THE …
From delishably.com
DELICIOUS PEPPERMINT FUDGE WITH CRUSHED CANDY CANES IS AN EXTRA …
From clickamericana.com
CHRISTMAS PEPPERMINT BARK — THE BEST DESSERT RECIPE EVER!
From stayathomemum.com.au
30 PEPPERMINT DESSERTS TO MAKE THIS CHRISTMAS SEASON - ALLRECIPES
From allrecipes.com
HOW TO MAKE PEPPERMINT BARK | TASTES OF LIZZY T
From tastesoflizzyt.com
CHOCOLATE SWIRL PEPPERMINT BARK - BAKING WITH MOM
From bakingwithmom.com
PEPPERMINT BARK (TIPS FOR MAKING IT PERFECT!) - THE FOOD …
From thefoodcharlatan.com
OUR 25 BEST CHRISTMAS BARK RECIPES I TASTE OF HOME
From tasteofhome.com
FOOD MADE FRESH: A SPECIAL TOUCH TO CHRISTMAS PEPPERMINT BARK
From yahoo.com
DOUBLE CHOCOLATE PEPPERMINT BARK + VIDEO - NOBLEPIG.COM
From noblepig.com
THE BEST PEPPERMINT BARK RECIPE - THE SPRUCE EATS
From thespruceeats.com
2 INGREDIENT PEPPERMINT BARK - THE NOURISHING GOURMET
From thenourishinggourmet.com
SNOWFLAKE CHOCOLATE PEPPERMINT BARK RECIPE - CHRISTMAS FOOD
From youtube.com
EASY PEPPERMINT BARK RECIPE - HOW TO MAKE PEPPERMINT BARK
From thepioneerwoman.com
PEPPERMINT PRETZEL CHOCOLATE BARK | THE DIY MOMMY
From thediymommy.com
CANDY MELT PEPPERMINT BARK - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
PEPPERMINT BARK SHORTBREAD | LOVE AND OLIVE OIL
From loveandoliveoil.com
HOW TO MAKE PERFECTLY CRISPY WHITE CHOCOLATE PEPPERMINT BARK …
From allrecipes.com
CHOCOLATE PEPPERMINT BARK - 3 INGREDIENT CHRISTMAS BARK! - THE …
From thefirstyearblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love