Easiest 3 Ingredient Peppermint Bark Food

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.

EASY 3-INGREDIENT PEPPERMINT BARK RECIPE

Steps:

• Crush the candy canes by using a food processor. If you don't have a food processor, put the candy canes in a plastic storage bag with a zipper, and use a rolling pin to crush.
• Line a 9"x13" baking dish with parchment paper.
• Melt the baker's chocolate in a microwave-safe bowl according to the instructions on the package. Pour into the baking dish and spread in an even layer. Allow to set while you prepare the white almond bark.
• Melt the white almond bark in a microwave-safe bowl according to the instructions on the package.
• Stir the crushed candy canes into the melted almond bark. Pour the mixture into the baking dish and spread in an even layer over the baker's chocolate.
• Sprinkle additional crushed candy cane pieces on top. Add mini candy canes on top if desired.
• Place peppermint bark in fridge or freezer to allow to set and harden for at least 2 hours.
• Once peppermint bark is hard and set, lift it out of the 9"x13" pan. Break apart into pieces.
• Store peppermint bark in an airtight container at room temperature.

3-INGREDIENT DARK CHOCOLATE PEPPERMINT BARK

Steps:

• Line a baking sheet with parchment. Bring a double boiler or a heatproof bowl set over a small pot of water to a low simmer. Place chocolate in bowl and gently stir until completely melted. Remove from heat and stir in peppermint extract.
• Pour chocolate mixture onto prepared baking sheet and spread evenly with a spatula or wooden spoon. Immediately sprinkle with crushed candy canes and press lightly to adhere.
• Freeze until hardened, about 5 minutes. Break into pieces and serve.
• Do Ahead
• Bark can be made up to 7 days ahead. Wrap tightly and keep chilled.

3-INGREDIENT PEPPERMINT ROCKY ROAD CANDIES

Steps:

• Line 2 rimmed baking sheets with parchment or wax paper. Heat chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth.
• Fold marshmallows and 1/2 cup candies into chocolate until evenly combined. Drop heaping tablespoonfuls of chocolate mixture onto prepared baking sheets; sprinkle with remaining 1/4 cup candies. Chill until set, about 30 minutes. Serve at room temperature.
• Do Ahead
• Candies can be made 5 days ahead; transfer to an airtight container and chill.