Peppermint Bark Crunch Food

PEPPERMINT CRUNCH BARK

Steps:

• Turn a large baking sheet bottom side up, cover with foil and mark out a 12x9 inch rectangle on foil.
• Stir white chocolate in a double broiler or a metal bowl set over saucepan of barely simmering water until chocolate is melted and smooth and candy thermometer registers 110 degrees.
• Remove from over water.
• Pour 2/3 cup onto rectangle on foil.
• Using a icing spatula, spread chocolate to fill rectangle.
• Sprinkle with 1/4 cup crushed peppermints.
• Chill until set, around 15 minutes.
• Stir bittersweet chocolate, cream and peppermint extract in a heavy medium saucepan over medium low heat until just melted.
• Cool to barely lukewarm.
• Pour bittersweet chocolate onto cooled white chocolate and spread with the icing spatula.
• Chill for 25 minutes.
• Rewarm remaining white chocolate and working quickly pour white chocolate over firm bittersweet chocolate.
• Spread and sprinkle with remaining crushed mints.
• Chill for another 25 minutes.
• Carefully lift foil off of pan.
• Cut bark crosswise into 2 inch wide strips.
• Now remove foil on bottom.
• Cut each strip into 3 sections, and cut those crosswise.
• Wrap and refrigerate or serve.

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 BARK CRUNCH

Steps:

• pour both bags of chips in microwave safe bowl.
• microwave,stirring after each minute.until thouroughly melted,approx. 3 minutes.
• when melted, stir in crushed candy canes.
• Line cookie sheet with wax paper.
• spread mixture onto cookie sheet.
• chill in refridgerator until firm.
• Break into pieces and serve.

LAYERED PEPPERMINT CRUNCH BARK

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.

LAYERED PEPPERMINT BARK

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.

CHOCOLATE-PEPPERMINT CRUNCH

Steps:

• Preheat oven to 350 degrees. Line a rimmed baking sheet with a nonstick baking mat or parchment paper. Place graham crackers, sugared-side down, in a single layer on baking sheet with edges touching; set aside.
• Place butter, sugar, and salt in a small saucepan; bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Reduce heat and cook at a rapid simmer until mixture reduces and is bubbly and syrupy, about 2 minutes. Pour over graham crackers, using an offset spatula to spread if necessary.
• Transfer to oven and bake until bubbling, about 8 minutes. Remove from oven, let cool 3 to 4 minutes, and sprinkle with chopped chocolate. Let cool completely; refrigerate briefly if necessary to set chocolate. Break into pieces and serve.

5-INGREDIENT PEPPERMINT BARK

Steps:

• Lightly grease a 9x9 inch pan and line with waxed paper, smoothing out wrinkles; set aside.
• Place the semisweet chocolate and 1 teaspoon of the canola oil 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. When the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract.
• Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour.
• Place the white chocolate and the remaining 1 teaspoon canola oil 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. When the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract.
• Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. Sprinkle the remaining crushed candy over the top and gently press in. Refrigerate until completely hardened. Remove from pan; break into small pieces to serve.

PEPPERMINT BARK

Steps:

• Line a rimmed baking sheet with parchment paper and set aside. Set 12 ounces/340 grams semisweet chocolate in a microwave-safe bowl and microwave it in 5- to 25-second bursts, stirring occasionally, until it is melted and the temperature registers between 114 degrees and 118 degrees on an instant-read thermometer. Chocolate burns easily in the microwave, so go slowly. Try fewer seconds as the temperature starts getting close so that you don't overshoot the mark. (If you're a few degrees over, just keeping stirring the chocolate until it cools to the proper temperature.)
• Remove the bowl from the microwave and gradually stir in the remaining 4 ounces/115 grams semisweet chocolate until the temperature has come down to 88 to 89 degrees. (After a bit of practice you can actually see and feel the chocolate fall into temper. It takes on a slightly looser quality and becomes shinier. Be patient, this can take up to 10 to 12 minutes with some chocolate.) Now quickly pour the chocolate out onto the prepared pan and spread it into an even layer. Let the chocolate stand at room temperature until the layer has set, about 1 hour. (You can also refrigerate until set, about 30 minutes.)
• Now set 6 ounces/170 grams white chocolate in a microwave-safe bowl and microwave it in 5- to 25-second bursts, stirring occasionally, until it is melted and the temperature registers between 105 degrees and 110 degrees on an instant-read thermometer.
• Remove the bowl from the microwave and gradually stir in the remaining 2 ounces/55 grams white chocolate until the temperature has come down to about 85 degrees. Quickly stir in the peppermint extract. Drizzle the white chocolate mixture evenly over the semisweet chocolate. Immediately sprinkle with the candy cane.
• Let stand at room temperature until completely set, about 4 hours. To serve, break into pieces. Refrigerate leftover pieces as necessary.

EASY PEPPERMINT BARK

Steps:

• Spray a 10-by-15-inch rimmed baking sheet with cooking spray; line with a piece of waxed paper. Place candy in a doubled resealable plastic bag (one inside the other); seal, and wrap in a kitchen towel (to prevent candy from piercing the bag). Use a rolling pin or skillet to crush candy into tiny pieces. Pass through a large sieve to separate crushed candy from fine powder.
• Place white chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 4 to 6 minutes. Remove from heat; stir in rice cereal.
• Transfer mixture to prepared baking sheet; with a spatula, spread to edges of pan. Sprinkle with crushed candy. Cover entire surface with a piece of waxed paper (to prevent hands from sticking), and press candy gently into chocolate mixture. Chill until firm, 20 to 30 minutes (but no longer, as candy will begin to soften).
• Peel off waxed paper. Break bark into 3-inch pieces. Bark can be stored in an airtight container at room temperature up to 1 week.

EASY PEPPERMINT BARK

Steps:

• Unwrap candy canes and place in a thick ziplock bag. The freezer kind or if using the regular ones just use two, one inside the other to make it thick. You can also use hard peppermint candies if you are making this after Christmas. Place the candy inside the bag and crush it using a large metal spoon or a rolling pin- not too small, not too big. Martha would have you sift the candy to seperate the large pieces from the dust. I did not- it is up to you.
• Line a jelly roll pan (baking sheet with sides) or a 9x13 baking dish with tin foil. Spray with nonstick spray.
• Place white chocolate in a heatproof bowl set over (not in) a pot of simmering water. Test bowl before adding water to be sure it will sit on the pot and not dip down to low. Add water and test again- then heat up the water. Heat, stirring occasionally until chocolate is melted.
• Remove bowl from heat and stir in Rice Krispies.
• Pour mixture into prepared pan and spread. You can make it thick or thin.
• Sprinkle with crushed peppermint candy. Press them into the chocolate lightly otherwise they will fall off later- use waxed paper, the back of a spoon or your fingers. If you choose you can melt the mint chips and drizzle them over the top.
• Chill 20-30 minutes. Apparently if you leave it in the fridge longer it will get soft.
• Peel tin foil off and break into pieces.
• Store in an airtight container up to 1 week.

CHOCOLATE PEPPERMINT CRUNCH

Steps:

• position a rack in the middle of the oven.
• Preheat the oven to 350*.Have ready two baking sheets.
• Prepare the cookie base:.
• in a medium bowl, stir the flour, baking soda, granulated sugar, brown sugar, water and vanilla until smooth, about 30 seconds.
• Stop the mixer and scrape down the sides of the bowl, as needed during mixing.
• add the flour mixture, mixing just until the flour is incorporated.
• Stir in the chocolate chips.
• leaving a 3" border on all sides, use a thin metal spatula to spread half of the dough on one baking sheet into a rough rectangle that measures about 11 x8" and is about 1/4" thick.
• use the palms of your hands to help pat it into an even layer.
• Repeat with the remaining cookie dough on the second baking sheet.
• Bake one baking sheet at a time until the top looks dull -- not shiny -- and feels firm at the edges and center -- about 14 minutes.
• as soon as each baking sheet comes out of the oven, sprinkle 1/4 cup of the chocolate chips over the cookie slab. Let the chocolate chips over the cookie slab.
• let the chocolate chips sit for 5 minutes to soften and melt, then use a small metal spatula to spread the melted chocolate over the cookie.covering most of the cookie.
• while the chocolate is still warm, sprinkle half the peppermint candy evenly over the slab.
• let the cookie bark cool on the baking sheets on a wire rack until the chocolate topping is firm, about 2 hours.
• or, to speed the cooling, cool the cookies on the baking sheet for about 30 minutes.then refrigerate them, still on the baking sheets, just until the chocolate topping firms, then remove from the refrigerator. the cookie bark will become crisp as it cools.
• Break each cookie slab into about 12 5-6" long irregular pieces.
• the cookies can be stored layered between sheets of wax paper in a tightly covered container at room temperature for up to 5 days.

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.