LAYERED PEPPERMINT BARK
I never liked peppermint bark until I tried this recipe. The soft ganache center contrasts perfectly with the crunchy peppermints.
Provided by carol
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h25m
Yield 32
Number Of Ingredients 5
Steps:
- Line a 9x12 inch baking pan with aluminum foil or parchment paper.
- Melt half of 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. Spread the white chocolate into the prepared pan. Sprinkle 1/4 of the crushed peppermints evenly over white chocolate. Chill until firm, about 15 minutes.
- Meanwhile, melt the dark chocolate, heavy cream, and peppermint extract together in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Quickly pour the chocolate layer over the chilled white chocolate layer; spread evenly. Chill until firm, about 20 minutes.
- Meanwhile, melt the remaining white chocolate in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Spread quickly over the chilled bark. Sprinkle with the remaining peppermint pieces; chill until firm, about 20 minutes. Cut or break into small pieces to serve.
Nutrition Facts : Calories 203.5 calories, Carbohydrate 28.7 g, Cholesterol 7.9 mg, Fat 9.5 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 4.5 g, Sodium 22.7 mg, Sugar 22.9 g
LAYERED PEPPERMINT BARK RECIPE - (4.7/5)
Provided by msippigrl
Number Of Ingredients 5
Steps:
- Place the candy canes in a ziptop plastic bag. Using a meat mallet or rolling pin, crush the canes, leaving a few larger pieces. Pour into a small bowl and set aside. Very lightly spray or butter a 13x9 shallow rimmed baking sheet. (Lightly wipe away any excess with a paper towel.) Set aside. Melt the semisweet chips with 1 teaspoon oil in a heavy 1-qt. non-stick saucepan over medium-low/medium heat, stirring constantly until just barely melted and smooth. Remove from heat and stir in 3/4 teaspoon peppermint extract. Immediately pour it into the prepared pan, spreading out evenly. Refrigerate or put in the freezer while you melt the white chips. I washed and used the same saucepan to melt the white chips in the same manner as above (with 1 teaspoon oil until barely melted and smooth; then removed from heat and stirred in 3/4 teaspoon peppermint extract). Very quickly, pour the warm white mixture over the chocolate layer in the pan, spreading evenly and being careful to not disturb the bottom layer. Sprinkle top immediately with the crushed candy, pressing it lightly into the white chocolate. Place in the refrigerator or freezer until hardened. Twist the pan slightly to unset the bottom. Using a sharp knife tip along one edge of the bark, lift the whole sheet of bark out of the pan then break into uneven pieces. Store in an airtight container in the refrigerator.
ALMOST-FAMOUS PEPPERMINT BARK
Execs at Williams-Sonoma were just trying to build up their food-gifts selection when they started selling peppermint bark in 1999. Little did they know that they'd created a monster: The candy quickly gained a cult following. Fans are known to stake out stores for months until the stuff hits shelves in the fall. (It tends to sell out before Christmas.) And food bloggers have been trying to knock off the recipe for years. Food Network Kitchens gave it a whirl and came up with this near-perfect copy.
Provided by Food Network Kitchen
Time 1h45m
Yield About 2 pounds of bark
Number Of Ingredients 4
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.
SALLY'S THREE-LAYER PEPPERMINT BARK
I received this very pretty treat from my neighbor at Christmas. Even though Christmas is past, I'm posting it anyway so it will be here for next Christmas! I had to hound Sally for this recipe, poor thing. I'm sure she must have ducked out of sight every time she saw me first! Three layers makes these different from the usual bark and the taste is delicious. Sally emphasizes that GOOD quality white chocolate is essential. She uses the kind found in box like baking chocolate although it is a bit hard to find. You can use the round peppermints or candy canes in this recipe; do not crush too fine.
Provided by Lorraine of AZ
Categories < 4 Hours
Time 2h
Yield 48 pieces (about)
Number Of Ingredients 5
Steps:
- Turn a large baking sheet upside down and cover securely with foil. Mark out a 12x9-inch rectangle. Stir white chocolate in a metal bowl over barely simmering water (do NOT allow bowl to touch water) until chocolate is melted and smooth. Pour 2/3 cup onto foil and spread to fill the 9x12" rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.
- Stir bittersweet chocolate, cream, and extract over low heat until just melted and smooth; cool. Pour over white chocolate and spread to edges. Refrigerate until very firm, about 25 minutes.
- Rewarm remaining white chocolate but don't get too hot. Quickly pour over bittersweet chocolate and spread to edges. Sprinkle with remaining peppermint pieces. Chill until firm. Lift foil off cookie sheet and trim edges of candy. Cut crosswise into strips, then slide strips off foil and onto cutting surface. Cut into triangles or any shape you desire.
Nutrition Facts : Calories 74.8, Fat 3.9, SaturatedFat 2.4, Cholesterol 4, Sodium 11.2, Carbohydrate 9.5, Sugar 8.2, Protein 0.6
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
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
LAYERED PEPPERMINT CRUNCH BARK
Categories Candy Chocolate Christmas Kid-Friendly Mint Chill Edible Gift Bon Appétit Small Plates
Yield Makes 36 pieces
Number Of Ingredients 5
Steps:
- Turn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-inch rectangle on foil. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.
- Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.
- Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.
- Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 15 minutes at room temperature before serving.
TRIPLE LAYER PEPPERMINT BARK
Peppermint bark is a holiday favorite. It's popular at Christmas parties and often given out as gifts to family and friends. But, it can be expensive to purchase or make at home. We've simplified the process and came up with a triple layer peppermint bark you're going to love. Two layers of creamy white chocolate have a peppermint crunch and the smooth chocolate layer is filled with minty flavor. Just make sure to use high-quality chips. They melt very smoothly. Impressive, delicious, and affordable, serve this as part of Christmas dessert or package for a hostess gift.
Provided by Kitchen Crew @JustaPinch
Categories Candies
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Put a gallon zipper bag inside a second zipper bag. Remove the plastic wrap from the peppermint candy and put the candy inside the gallon size zipper bags.
- Zip up both bags and then crush the peppermint candies with a meat tenderizer or a hammer (it should equal 1/2 cup crushed).
- Melt 1 bag of white chocolate chips in a bowl over boiling water stirring until smooth (the water should not touch the bowl). When it is smooth, turn off the heat. Stir in 1/4 cup of crushed peppermint.
- Pour the melted white chocolate chip and peppermint mixture over a small cookie sheet lined with parchment paper and smooth out towards the edges. Refrigerate for 20 minutes.
- Melt the bag of semi-sweet chocolate chips in a bowl over boiling water stirring until smooth (again, the water should not touch the bowl). When the chocolate is smooth, turn off the heat. Stir in 1/4 tsp peppermint oil into the semi-sweet chocolate.
- Pour the semi-sweet chocolate over the white chocolate layer. Smooth out over the white layer by smoothing out towards the edges and not back and forth. Refrigerate for another 20 minutes.
- Melt the last bag of white chocolate chips in a glass bowl over boiling water stirring until smooth (the water should not touch the bowl).
- Pour the melted white chocolate over the semi-sweet chocolate layer. Smooth out the white layer by smoothing it out towards the edges and not back and forth.
- Sprinkle the remaining crushed peppermint candy over the white chocolate. Refrigerator for another 20 minutes.
- Take the refrigerated bark out and let it sit on the counter for 10 minutes to cut the chill. This will make it easier to cut without the layers coming apart.
- Next, cut the bark into pieces.
- Each type of chocolate for this peppermint bark can be melted in the microwave. To microwave, put the chocolate or white chips in a glass bowl. Cook for 30-second intervals. Stir in between intervals so it cooks evenly. When the chocolate is smooth, it's ready. At this point, follow the directions above.
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
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.
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