HOLIDAY PEPPERMINT BARK
Make and share this Holiday Peppermint Bark recipe from Food.com.
Provided by StrangeAsAngels
Categories Candy
Time 11m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Line baking sheet with waxed paper.
- Microwave morsels on medium high for 1 minute or until smooth.
- Place peppermint candies in a plastic bag and smash.
- While holding strainer over melted morsels pour crushed candies into strainer.
- Stir mixture.
- Spread mixture to desired thickness on baking sheet.
- Let stand for 1 hour or until firm.
- Break into pieces.
Nutrition Facts : Calories 288.2, Fat 13.7, SaturatedFat 8.3, Cholesterol 6, Sodium 44.3, Carbohydrate 39.9, Sugar 34.6, Protein 2.5
HOLIDAY PEPPERMINT BARK
Make and share this Holiday Peppermint Bark recipe from Food.com.
Provided by Toll Housereg
Categories Candy
Time 8m
Yield 15 Pieces
Number Of Ingredients 2
Steps:
- LINE baking sheet with wax paper.
- MICROWAVE morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
- PLACE peppermint candies in heavy-duty plastic bag. Crush candies using rolling pin or other heavy object. While holding strainer over melted morsels, pour crushed candy into strainer. Shake to release all small candy pieces; reserve larger candy pieces. Stir morsel-peppermint mixture.
- SPREAD mixture to desired thickness on prepared baking sheet. Sprinkle with reserved candy pieces; press in lightly. Let stand for about 1 hour or until firm. Break into pieces. Recipe makes 1 pound of candy. Store in airtight container at room temperature.
Nutrition Facts : Calories 122.2, Fat 7.3, SaturatedFat 4.4, Cholesterol 4.8, Sodium 20.4, Carbohydrate 13.4, Fiber 0.1, Sugar 13.4, Protein 1.3
HOLIDAY PEPPERMINT BARK
Make and share this Holiday Peppermint Bark recipe from Food.com.
Provided by Alyssia Mind Over
Categories Christmas
Time 10m
Yield 1 Tray
Number Of Ingredients 3
Steps:
- Melt chocolate over a double boiler. Stir in peppermint extract.
- Transfer to a pan lined with parchment and sprayed and spread in an even layer.
- Sprinkle on peppermint pieces.
- Refrigerate 1 hour, until firm.
- Break into pieces and enjoy!
HOLIDAY PEPPERMINT BARK (SPONSORED)
Provided by Food Network
Time 8m
Yield 15 Pieces
Number Of Ingredients 2
Steps:
- LINE baking sheet with wax paper.
- MICROWAVE morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
- PLACE peppermint candies in heavy-duty plastic bag. Crush candies using rolling pin or other heavy object. While holding strainer over melted morsels, pour crushed candy into strainer. Shake to release all small candy pieces; reserve larger candy pieces. Stir morsel-peppermint mixture.
- SPREAD mixture to desired thickness on prepared baking sheet. Sprinkle with reserved candy pieces; press in lightly. Let stand for about 1 hour or until firm. Break into pieces. Recipe makes 1 pound of candy. Store in airtight container at room temperature.
PEPPERMINT BARK
Milk chocolate and white chocolate make this a sweet treat for anyone. Great for the holidays and care packages.
Provided by grhmcrkr613
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h40m
Yield 24
Number Of Ingredients 4
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.
Nutrition Facts : Calories 329.7 calories, Carbohydrate 40.9 g, Cholesterol 12.9 mg, Fat 18.1 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 11 g, Sodium 45.3 mg, Sugar 37.2 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.
HOLIDAY PEPPERMINT BARK
Even if you don't bake, you'll have a great homemade gift to give when you make this chocolate Holiday Peppermint Bark.
Provided by My Food and Family
Categories Recipes
Time 4h20m
Yield 18 servings
Number Of Ingredients 4
Steps:
- Cover large baking sheet with foil. Spread semi-sweet chocolate in a thin layer onto pan. Refrigerate 10 min.
- Spread white chocolate in a thin layer over semi-sweet chocolate. Sprinkle with remaining ingredients. Refrigerate 4 hours or until firm.
- Break into pieces or cut with cookie cutters to make Holiday OREO Bark Christmas Trees (see Tip). Store in tightly covered container.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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