Peppermind Candy Cane Bark Food

ALMOST-FAMOUS PEPPERMINT BARK

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.

PEPPERMINT CANDY CANE BARK

Steps:

• Melt white chocolate either in a double boiler or in a bowl over a pot of boiling water.
• Stir in crushed candy cane and peppermint flavoring into melted white chocolate.
• Line a 11x17" baking pan with wax paper.
• Pour and spread chocolate mixture onto wax paper.
• Chill until firm and break into pieces.
• Refrigerate until ready to serve.

PEPPERMIND CANDY CANE BARK

Steps:

• Line a rectangular glass baking dish (9x13 is fine) with aluminum foil, shiny side up. Smooth it out in bottom.
• Melt semi sweet chips over double boiler or in microwave (be careful!). When melted, add 3/4 tsp peppermint extract, stir quickly and pour into bottom of pan. Spread it out with the back of a spoon. Let this sit for 10 minutes or so on counter.
• Melt white chocolate, add 3/4 tsp peppermint extract, stir quickly, and pour gently on top of semi sweet layer. Spread out gently with the back of spoon.
• Crush 3 candy canes. I put them in a plastic zipbag and crush with a rollingpin. Sprinkle them on top of the white chocolate layer. Gently use your hand to press them in the chocolate.
• Let this set out for about an hour. You may finish by putting in the freezer for 15 minutes or so. Test that it's set by lifting on the foil first. Once done, peel off foil, break into pieces.
• Suggestions: I would avoid placing the first layer in the freezer for very long if at all before adding white chocolate. I noticed several complaints across the internet that layers separate when breaking apart, and I'm guessing this is why.

PEPPERMINT BARK

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.

PEPPERMINT BARK

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.

CHRISTMAS PEPPERMINT BARK CANDY

Steps:

• Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.
• Break up the almond bark into pieces and melt in a double boiler.
• Combine candy cane chunks and peppermint oil to almond bark.
• Pour mixture onto a cookie sheet layered with wax paper and spread out evenly.
• Place in refrigerator for 45 minutes or until firm.
• Remove from cookie sheet and break into pieces.

CANDY CANE BARK

Steps:

• Break candy canes into 2 or 3 pieces and place in a plastic bag and close top; smash with kitchen mallet to take out your frustrations and pulverize the candy.
• In a small bowl, melt chocolate in microwave oven with Medium-Low power, checking every 30 seconds or so; white chocolate burns easily even in the microwave so better safe than sorry.
• Cover a cookie sheet with wax paper.
• Stir candy cane crumbs into melted white chocolate and stir well to combine.
• Pour chocolate mixture onto wax paper, spreading thin with a spatula.
• Stash cookie sheet in fridge about an hour or until it hardens.
• Hold wax paper by one corner and start peeling it back, breaking off pieces of the bark; store pieces in airtight container in fridge.
• Keeps well.

PEPPERMINT BARK

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.