Please Be My Valentine Peppermint Chocolate Bark Food

VALENTINE BARK

Steps:

• Pre-heat oven to 150 degrees.
• Place parchment paper on a cookie sheet (preferably with sides).
• Sprinkle morsels onto parchment paper.
• Place in oven until morsels melt (about 5 or so minutes-I don't really time it-I just check on the morsels).
• Spread morsels evenly over the parchment paper with a spatula.
• Sprinkle with cinnamon heart candies.
• Allow to cool (for quick cool I place the pan in the freezer for about 5 minutes).
• Break apart and divide into baggies if giving for gifts.
• Makes about 10 snack size baggie servings.

CHOCOLATE PEPPERMINT BARK - CHRISTMAS

Steps:

• Line a 9x12 pan with parchment paper.
• Melt the dark chocolate (use the method you prefer, either double boiler, or microwave - cook 30 seconds in a heat-proof bowl, stir and repeat until you have a smooth consistency.
• Pour the melted dark chocolate on the parchment paper, spread the chocolate out until it is about 1/3" thick. You can do this by hitting the pan on the countertop repeatedly, or maybe you could use a spatula to spread the chocolate.
• Melt the white chocolate, using the steps above. After the chocolate is smooth, pour it on top of the dark chocolate - trying to make the layers the same thickness. (it's best to do this step while the white chocolate is still very soft -- I've had them separate when I broke them into pieces, I think the layers "stick" together better if the white chocolate has not hardened).
• Unwrap the starlite mints, or peppermints of your choice and put them into a heavy duty ziplock bag. Using a hammer or meat tenderizer - crush the mints then, while the white chocolate is still melted sprinkle on top.
• Let the chocolates harden in the refrigerator for 2 hours, then break the candy into pieces. This needs to be stored in the refrgerator if you live in a warm/humid climate.

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.

CHOCOLATE PEPPERMINT BARK COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until combined.
• Combine butter, brown sugar, and white sugar in a large bowl and beat with an electric mixer until light and fluffy. Add eggs, vanilla, and peppermint extract and mix until thoroughly combined. Mix in half of the dry ingredients until just combined. Mix in remaining dry ingredients until just combined. Fold in peppermint bark pieces, pecans, and crushed candy cane pieces.
• Place 1 tablespoon-sized balls of dough 1 1/2 inches apart on the prepared baking sheets.
• Bake in the preheated oven until tops of cookies just begin to set, 10 to 15 minutes. Allow cookies to cool for at least 5 minutes on the baking sheets before removing to a wire rack to cool completely.

CHOCOLATE PEPPERMINT BARK

Steps:

• Melt semi-sweet/dark chocolate in a double boiler or in a bowl over a pan of hot water.
• Line a 9"x13" dish with aluminum foil.
• Pour into dish and spread evenly. Chill.
• Melt white chocolate.
• Cruch candy canes in a plastic bag.
• Pour white chocolate on top of semi-sweet/dark chocolate and spread evenly.
• Sprinkle crushed candy cane pieces over white chocolate.
• Refrigerate until set.
• When chocolate is hardened, break into pieces.

PLEASE BE MY VALENTINE: PEPPERMINT CHOCOLATE BARK

Steps:

• 1. Line a baking sheet with aluminum foil (I use the non-stick kind), and pour the DARK chocolate onto the sheet. Use an offset spatula or knife to spread it to a thin layer, a little more than 1/8" thick. The chocolate doesn't have to fill up the entire baking sheet; it will be broken up later anyway.
• 2. Place the baking sheet in the refrigerator to set the dark chocolate -while you prepare the candy canes and the white chocolate layer.
• 3. NEXT, CRUSH THE CANDY CANES INTO SMALL PIECES. Place the unwrapped candy canes in a plastic bag and seal the top. Use a heavy rolling pin to crush and roll them until they're in very small pieces. Crush the candy right before you're ready to use them because they get sticky if left at room temperature very long. You can also use your food processor to crush them.
• 4. Pour the crushed candy canes into a bowl and set aside while you make the White Chocolate layer.
• 5. FOR THE WHITE CHOCOLATE LAYER: Melt the white chocolate in the microwave, and stir until it is smooth and entirely melted. Pour about three-quarters of the candy cane pieces into the melted white chocolate, and stir until they're evenly mixed.
• 6. Remove the baking sheet with the dark chocolate from the refrigerator and spread the chunky white chocolate in an even layer over the dark chocolate. Don't worry if you don't cover it precisely to every edge.
• 7. ADD REMAINING PEPPERMINT CANDY PIECES: While the white chocolate is still wet, sprinkle the rest of the candy cane pieces over the entire surface. Press down very slightly to ensure they stick. Place the baking sheet back in the refrigerator to set the chocolate (For approximately 30 minutes).
• 8. Once the chocolate is completely set, break it into small pieces (You may want to cut it first then finish breaking it by hand -the choice is yours.).
• 9. Serve it on a pretty plate, or place it in an air-tight container, til ready to eat. Also, you can put it in a zip-lock plastic bag and give as a gift. This peppermint bark is a "sweet" way to celebrate your Valentine.
• 10. ** NOTE: It is preferable to melt your chocolate on a low (50%) power setting, to avoid scorching or burning it. If your microwave does not have this option, heat the chocolate in shorter intervals and stir between each interval. If your microwave does not have a turntable that rotates, manually turn the bowl each time you stop and stir the chocolate. An estimate of the length of time it takes to melt the chocolate is about 1 minute for 1 ounce of chocolate, 3 minutes for 8 ounces of chocolate, 3.5 minutes for 1 pound of chocolate, and 4 minutes for 2 pounds. Operate the microwave in 30 second-1 minute increments, stirring in between and rotating the bowl if necessary. Finish heating when most, but not all, of the chocolate is melted. Stir the chocolate continuously until it is smooth, shiny, and completely melted. ALSO -you can melt the chocolate in a double -boiler, or in a bowl placed over a saucepan with simmering water. IMPORTANT: Don't get water in the bowl of chocolate -water makes it seize and won't work well!