PEPPERMINT BARS
An extravagant dessert of a fudgy brownie layered with peppermint frosting and a rich chocolate glaze. You'll want to include this in a holiday dessert tray or package for a cookie exchange or gift basket.
Provided by Food Network
Categories dessert
Time 30m
Yield Makes 36 servings
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees F. Prepare brownie mix as directed on package. Spread in greased foil-lined 15x10x1-inch baking pan.
- 2. Bake 15 minutes or until toothpick inserted into center comes out almost clean. Cool in pan on wire rack.
- 3. Meanwhile, beat confectioners' sugar, 7 tablespoons of the butter, cream and peppermint extract in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly over cooled brownie. Refrigerate 30 minutes.
- 4. Microwave chocolate and remaining 8 tablespoons (1 stick) butter in large microwave bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Spread over top of chilled brownie. Sprinkle with crushed peppermint candies, if desired. Cut into bars.
PEPPERMINT BARK FROM MCCORMICK®
Smooth white chocolate and refreshing peppermint combine in a candy-striped confection that looks and tastes like the holidays.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 20m
Yield 12
Number Of Ingredients 4
Steps:
- Microwave white chocolate chips in large microwaveable bowl on HIGH until almost melted, about 1 1/2 minutes, stirring after every 20 seconds. Remove bowl from microwave and stir until chocolate is completely melted and mixture is smooth. Stir in peppermint extract.
- Spread on large foil-lined baking sheet to 1/4-inch thickness. Add food color, drop by drop, over mixture. Using a wooden skewer, swirl color through chocolate. Sprinkle with crushed candies, pressing lightly into chocolate with spatula.
- Refrigerate about 10 minutes or until firm. Break into irregular pieces to serve. Store in covered container at cool room temperature or in refrigerator up to 5 days.
Nutrition Facts : Calories 199.8 calories, Carbohydrate 25.8 g, Cholesterol 6 mg, Fat 10 g, Protein 2 g, SaturatedFat 6 g, Sodium 34 mg, Sugar 22.3 g
WHITE CHOCOLATE PEPPERMINT BARK
A very pretty holiday candy that is very easy to prepare, but with lovely results. Adapted from Family Fun magazine. Serving size will vary greatly depending upon how many pieces you break the candy into.
Provided by HeatherFeather
Categories Candy
Time 30m
Yield 15-20 pieces
Number Of Ingredients 4
Steps:
- Line a 9x13" baking pan with aluminum foil.
- Break up the white chocolate into small pieces and melt in either a double boiler set over simmering water, or in the microwave according to the package directions.
- Do not let the chocolate burn!
- Remove from heat and stir in the 1/3 cup of crushed candy canes.
- Immediately pour this mixture into the prepared pan and spread spoon with a rubber spatula, leaving a 1/2" border around the edge of the pan.
- Don't worry if it doesn't look perfectly shaped, but try to get it as evenly flattened as possible.
- Melt semisweet chocolate pieces.
- Drizzle the melted semisweet chocolate all over the surface of the white chocolate.
- Sprinkle with the remaining 2 tablespoons of crushed candy canes.
- Set in the fridge until it firms up- this only takes a short time (about 15 minutes or so).
- Cut or break the bark into serving pieces.
- Jagged edges are ok.
- These will look nice wrapped in plastic tin and tied with pink& white curling ribbon to give as holiday treats.
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
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 BARS FROM MCCORMICK®
An extravagant dessert of a fudgy brownie layered with peppermint frosting and a rich chocolate glaze. You'll want to include this in a holiday dessert tray or package for a cookie exchange or gift basket.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 1h
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Prepare brownie mix as directed on package. Spread in greased foil-lined 15x10x1-inch baking pan.
- Bake 15 minutes or until toothpick inserted into center comes out almost clean. Cool in pan on wire rack.
- Meanwhile, for the Filling, beat confectioners' sugar, melted butter, cream, peppermint extract and Berry color in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly over cooled brownie. Refrigerate 30 minutes.
- For the Glaze, microwave chocolate and remaining 1/2 cup (1 stick) butter in large microwaveable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Spread over top of chilled brownie. Sprinkle with crushed peppermint candies, if desired. Cut into bars.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 36 g, Cholesterol 20.2 mg, Fat 12.2 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 6.8 g, Sodium 114.8 mg, Sugar 30.3 g
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