MINT CHOCOLATE BARK
After sampling peppermint bark from an upscale store, I thought, "I can make that!" Using four ingredients, I came up with a simple version that won over my friends and family. -Patti Maurer, Wise, Virginia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/2 pounds (24 servings).
Number Of Ingredients 4
Steps:
- Line a 13x9-in. pan with foil; grease foil with 1 teaspoon shortening., In a microwave, melt Andes baking chips and 1 tablespoon shortening; stir until smooth. Pour into prepared pan. Refrigerate 10 minutes or until set., In top of a double boiler or a metal bowl over barely simmering water, melt baking chips with remaining shortening; stir until smooth. Spread over chocolate layer; sprinkle with crushed candies. Cool. Refrigerate 2 hours or until firm., Break into small pieces. Store in an airtight container.
Nutrition Facts : Calories 161 calories, Fat 10g fat (7g saturated fat), Cholesterol 3mg cholesterol, Sodium 19mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.
MINT CHOCOLATE BARK
Peppermint extract and chocolate chips -- both white and semisweet -- give this melt-in-your-mouth candy a familiar after-dinner-mint flavor.
Provided by LMillerRN
Categories Candy
Time 50m
Yield 24 pieces
Number Of Ingredients 5
Steps:
- . Line a cookie sheet with waxed paper; set it aside. Melt the semisweet chips in a heatproof bowl set atop a pot of simmering water over medium-high heat. Stir continuously until smooth. Pour the chocolate onto the cookie sheet and spread it to about a 1/4-inch thickness with the back of a spoon.
- Using the same method, melt the white chocolate chips with the oil. Stir continuously until smooth. Add the peppermint extract and food coloring; stir well. Pour the mixture over the chocolate layer and spread to about a 1/8-inch thickness with the back of a spoon. Draw the tip of a butter knife through the layers to create swirls. Refrigerate until firm, about 30 minutes.
- Remove the bark from the pan. Peel off the waxed paper. Set the bark on a cutting board and cut it into 2 dozen bars with a sharp knife. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 107.4, Fat 6.7, SaturatedFat 3.9, Cholesterol 1, Sodium 7.9, Carbohydrate 13.1, Fiber 0.8, Sugar 11.8, Protein 1
STAR-STUDDED MINT CHOCOLATE BARK
A delicious combination of white chocolate, dark chocolate, and peppermint all in one.
Provided by Avi M C A
Categories White Chocolate Desserts
Time 4h14m
Yield 24
Number Of Ingredients 4
Steps:
- Line a baking sheet with waxed paper.
- Unwrap mints and place in a food processor; blend until mints are reduced to dust and small pieces.
- Melt 2 cups white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, 3 to 4 minutes. Add crushed peppermints and fold in until well mixed. Spread mixture evenly onto prepared baking sheet.
- Melt dark chocolate chips in the previously used microwave-safe bowl in 30-second intervals, stirring after each melted, 1 to 2 minutes. Spoon dollops of the melted dark chocolate onto the white chocolate mixture and spread evenly. Place remaining white chocolate chips on top at desired intervals. Sprinkle bark with red sugar.
- Refrigerate bark until completely solid, about 4 hours. Peel off waxed paper and break bark into pieces.
Nutrition Facts : Calories 205.1 calories, Carbohydrate 33.4 g, Cholesterol 4 mg, Fat 7.7 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 4.6 g, Sodium 28.2 mg, Sugar 26.1 g
DARK CHOCOLATE PEPPERMINT BARK
Classic dark chocolate peppermint bark gets a new look by swirling dark and white chocolate together. You can also layer them if you wish. Be sure to use real peppermint oil (not extract) so your chocolate won't seize into a big clump. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/2 pounds.
Number Of Ingredients 4
Steps:
- Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt baking chips until 2/3 are melted. Remove from heat; stir in peppermint oil until smooth. Spread into prepared pan. Melt dark chocolate chips in another bowl. Drizzle over top of white layer; cut through mixtures with a knife to swirl. Sprinkle with peppermint candies (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.
Nutrition Facts : Calories 142 calories, Fat 8g fat (5g saturated fat), Cholesterol 5mg cholesterol, Sodium 22mg sodium, Carbohydrate 16g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
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