SHORTCUT PEPPERMINT BARK
Provided by Ree Drummond : Food Network
Categories dessert
Time 40m
Yield 30 servings
Number Of Ingredients 4
Steps:
- Bring a shallow pan of water to a simmer. Add the white chocolate to a heatproof bowl and set over the simmering water to melt. Stir in the peppermint extract.
- Dip the cookies one by one in the melted chocolate to cover completely, then transfer to a parchment-lined baking sheet. Sprinkle the crushed candy over the tops. Allow the cookies to set and dry before serving.
PEPPERMINT BARK
Peppermint bark makes for a delicious and refreshing sweet treat. If you don't have a double boiler, use a metal bowl set over a pot of simmering water to make this recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 1/4 pounds or one 11-by-17-inch sheet
Number Of Ingredients 3
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.
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
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
PEPPERMINT BARK
This is a copycat of the William Sonoma Bark that costs $22 a lb. I have never tried their version, but when my mom told me she liked it, I went on a search to find the recipe. Make sure to buy white chocolate chips that contain cocoa butter to get a smooth melt- otherwise, you will end up with clumpy chocolate. Use good quality chocolate chips (belgian, semi-sweet, or bittersweet) for the best results.This recipe is so simple and delicious my only hope is that I'm able to save a piece for my mom. Recipe by Rita Nader Heikenfeld.
Provided by cookiedog
Categories Candy
Time 25m
Yield 2 pounds
Number Of Ingredients 4
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.
Nutrition Facts : Calories 2043.1, Fat 123.9, SaturatedFat 74.3, Cholesterol 47.7, Sodium 223.1, Carbohydrate 243.3, Fiber 10.5, Sugar 226.8, Protein 20.5
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
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- Line the bottom and sides of a 9-inch or 8-inch square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles. Set aside.
- You can temper the chocolate or melt the chocolate without tempering. That is up to you. I melt the chocolate for this bark recipe. If tempering the chocolate, make sure the layers are never refrigerated. Allow them to set at room temperature. There are two ways you can melt the chocolate. You can use a double boiler over just barely simmering water or you can use the microwave. The double boiler is easier, but the microwave is a little more convenient for most people, so my directions are for a microwave. If you have a double boiler, you probably know how to use it! So, the KEY to melting chocolate in the microwave is to do it in small bursts and stir frequently. Chocolate overheats so fast, so easily. Melt 1/2 teaspoon of oil with 6 ounces of the white chocolate in a small heatproof bowl. Melt in 15 second increments, stirring vigorously with a rubber spatula or spoon after each increment, until completely melted and smooth. Make sure you scrape down the sides of the bowl to avoid sc
- Place the semi-sweet chocolate and 1/2 teaspoon of oil into a small heatproof bowl (or the double boiler) and microwave/stir in the same manner you did in step 2. Once melted, stir in remaining 1/4 teaspoon peppermint extract. Pour all of the semi-sweet chocolate over the white chocolate layer. Spread into a smooth layer. Place the baking pan back in the refrigerator for 10-15 minutes or the freezer for about 8 minutes; or until almost completely set.
- Place the remaining white chocolate and 1/2 teaspoon oil in a small heatproof bowl and microwave/stir in the same manner you did in step 2. Pour over the bark layers and spread into a smooth layer. (This layer will not have peppermint extract.) Sprinkle with crushed candy canes– to crush, I usually do it in a food processor or stick the candy canes in a sealed ziplock bag and roll with a rolling pin until crushed.
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