MCCORMICK'S PEPPERMINT BARK
I found this on the box of McCormick's Pure Peppermint Extract and decided to try it. I'm usually not a fan of Peppermint Bark because the balance of chocolate and peppermint always seems uneven. That being said, this recipe has a great balance to it and even looks great once finished. My boyfriend loved it so much he pleaded with me not to serve it at our dinner party so he could save it all for himself! ;) My only concern with this recipe is that the bark can get stuck if there are too many wrinkles in the foil. I wonder if this could be fixed with wax paper? Let me know what works for you!
Provided by EmJoMay
Categories Candy
Time 30m
Yield 32 pieces
Number Of Ingredients 4
Steps:
- Line large baking sheet with foil. In saucepan, melt baking pieces.
- Place unwrapped peppermint candies in a ziploc (you may need to reinforce it with another ziploc) and hammer the pieces until thoroughly crushed.
- When the chocolate is nearly melted, remove from heat; mix in Extract. Gently stir until smooth.
- Spread chocolate mixture on baking sheet, smoothing with metal spatula to 1/4 inch thick.
- Add food color, drop by drop, over melted baking pieces. Using a wooden skewer, swirl color through.
- Sprinkle with crushed candies, press in with spatula.
- Chill until set, about 10 minutes.
- Break into pieces. Store, covered. Refrigerate up to 5 days.
Nutrition Facts : Calories 48.1, Fat 2.8, SaturatedFat 1.7, Cholesterol 1.2, Sodium 8, Carbohydrate 5.3, Sugar 5.2, Protein 0.5
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 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!
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
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
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.
PEPPERMINT BARK
I've always loved the Peppermint Bark that was available at Christmas, but hated the high cost. This is a quick & easy version and no it doesn't use expensive high quality chocolate, but I've never had any complaints either. The CK Products candy melts can be found at cake decorating and candy supply stores. I've found the CK Products brand to have the best taste of all on the market. They are located in Fort Wayne, IN if you need to contact them to find a dealer in your area. The cook and preparation time does not include letting candy harden. Last, but not least, store this candy by itself. The peppermint flavor will contaminate any other foods if stored together.
Provided by Luby Luby Luby
Categories Candy
Time 40m
Yield 24 Pieces
Number Of Ingredients 6
Steps:
- Unwrap the candy canes and place in a freezer Zip-Loc bag then place it in another Zip-Loc bag.
- Using a hammer gently break up the candy canes into small pieces.
- Line an 11x17 baking sheet with aluminum foil.
- In a microwave safe bowl melt the dark wafers on low or defrost for 2 minutes then stir.
- Continue to melt on low in one minute increments stirring well until completely melted.
- Add 1/4 tsp + 1/8 tsp peppermint oil to melted chocolate stirring well.
- Pour onto foil lined baking sheet.
- Let sit for approximately 15 minutes.
- Do not refrigerate and do not let harden more than 15 minutes.
- While dark chocolate is hardening melt white wafers in the same manner as the dark chocolate.
- Add 1/2 tsp peppermint oil to melted wafers and crushed candy cane, stirring to mix well.
- Carefully pour over chocolate layer in pan distributing evenly.
- Very gently spread white layer evenly over chocolate layer.
- Let harden overnight or at least 4 hours then invert upside down to remove foil.
- Break into irregular pieces, not too small.
- If you try to break them into very small pieces the white tends to seperate from the dark.
Nutrition Facts :
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
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