LAYERED PEPPERMINT BARK
I never liked peppermint bark until I tried this recipe. The soft ganache center contrasts perfectly with the crunchy peppermints.
Provided by carol
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h25m
Yield 32
Number Of Ingredients 5
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.
Nutrition Facts : Calories 203.5 calories, Carbohydrate 28.7 g, Cholesterol 7.9 mg, Fat 9.5 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 4.5 g, Sodium 22.7 mg, Sugar 22.9 g
ALMOST-FAMOUS PEPPERMINT BARK
Execs at Williams-Sonoma were just trying to build up their food-gifts selection when they started selling peppermint bark in 1999. Little did they know that they'd created a monster: The candy quickly gained a cult following. Fans are known to stake out stores for months until the stuff hits shelves in the fall. (It tends to sell out before Christmas.) And food bloggers have been trying to knock off the recipe for years. Food Network Kitchens gave it a whirl and came up with this near-perfect copy.
Provided by Food Network Kitchen
Time 1h45m
Yield About 2 pounds of bark
Number Of Ingredients 4
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.
LOADED PEPPERMINT BARK
Make this iconic holiday treat with triple the peppermint power: peppermint extract, mini peppermint patties and candy canes!
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield about 1 1/4 pounds bark
Number Of Ingredients 5
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 half of the bittersweet chocolate in a heatproof bowl. Set the bowl over the saucepan of steaming water (do not let the bowl touch the water) and heat, stirring, until most of the chocolate is melted. Remove the bowl from the saucepan; keep the steaming water over low heat. Gradually stir in the remaining bittersweet chocolate a few pieces at a time, until all of the chocolate is melted. Return the bowl to the saucepan if needed, 5 to 10 seconds at a time, to help melt the chocolate. 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 of the peppermint extract into the chocolate, then quickly pour into the prepared baking dish and spread in an even layer. Firmly tap the bottom of the dish against the counter to remove any air bubbles. Set aside.
- Meanwhile, put all 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 1/4 teaspoon peppermint extract.
- Dollop tablespoons of the white chocolate mixture over the bittersweet chocolate. Drag a toothpick in loops and swirls through the white and dark chocolate to create a marbling effect. Sprinkle immediately with the chopped peppermint patties and crushed candy canes, gently pressing them into the chocolate. Set aside at room temperature until firm, about 1 hour.
- Lift the bark out of the dish using the foil and break it into pieces. Store in an airtight container at room temperature for up to 2 weeks.
PEPPERMINT BARK COOKIES
The combination of white peppermint bark atop a chocolate cookie base equals the ultimate holiday treat. This big-batch recipe is ideal for cookie swaps, festive parties or even wrapping up as gifts. It is also easy enough for baking with the whole family. Instead of forming individual cookies, you break the giant sheet into pieces, just like you would with traditional bark.
Provided by Food Network Kitchen
Categories dessert
Time 3h25m
Yield 2 to 3 dozen cookies
Number Of Ingredients 12
Steps:
- For the chocolate cookies: Cut two 13-by-18 pieces of parchment. Whisk together the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl.
- Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until creamy, about 2 minutes. Reduce the mixer speed to low, then gradually add the flour mixture and beat until just incorporated, about 2 minutes more.
- Place a sheet of parchment on a work surface. Transfer the dough to the parchment and cover with another sheet of parchment. Use a rolling pin to flatten the dough into an even layer that reaches the edges of the parchment. Slide the parchment and dough onto a 13-by-18-inch rimmed baking sheet and freeze until firm, about 20 minutes.
- Meanwhile, position a rack in the center of the oven and preheat to 350 degrees F.
- Remove the top parchment from the dough and bake until firm and no longer shiny, 20 to 25 minutes. Transfer the baking sheet to a rack and cool completely.
- For the peppermint bark: Put all but 1 cup of the white chocolate in a large heatproof bowl set over a saucepan of barely simmering 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 saucepan over low heat. Gradually stir the reserved 1 cup white chocolate into the bowl, a few pieces at a time, until all of the chocolate is melted; return the bowl to the saucepan for 5 to 10 seconds at a time as needed. Do not rush this step: It may take up to 10 minutes to melt all the chocolate.
- Wipe off any moisture from the bottom of the bowl. Stir the peppermint extract into the chocolate, then quickly pour over the cooled cookie base and spread in an even layer with a rubber spatula or small offset spatula.
- Sprinkle immediately with the peppermint candies, gently pressing the pieces into the white chocolate. Set aside at room temperature until firm, about 2 hours.
- Lift the bark cookie out of the baking sheet using the parchment and break it into pieces.
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.
TRIPLE LAYER PEPPERMINT BARK
Peppermint bark is a holiday favorite. It's popular at Christmas parties and often given out as gifts to family and friends. But, it can be expensive to purchase or make at home. We've simplified the process and came up with a triple layer peppermint bark you're going to love. Two layers of creamy white chocolate have a peppermint crunch and the smooth chocolate layer is filled with minty flavor. Just make sure to use high-quality chips. They melt very smoothly. Impressive, delicious, and affordable, serve this as part of Christmas dessert or package for a hostess gift.
Provided by Kitchen Crew @JustaPinch
Categories Candies
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Put a gallon zipper bag inside a second zipper bag. Remove the plastic wrap from the peppermint candy and put the candy inside the gallon size zipper bags.
- Zip up both bags and then crush the peppermint candies with a meat tenderizer or a hammer (it should equal 1/2 cup crushed).
- Melt 1 bag of white chocolate chips in a bowl over boiling water stirring until smooth (the water should not touch the bowl). When it is smooth, turn off the heat. Stir in 1/4 cup of crushed peppermint.
- Pour the melted white chocolate chip and peppermint mixture over a small cookie sheet lined with parchment paper and smooth out towards the edges. Refrigerate for 20 minutes.
- Melt the bag of semi-sweet chocolate chips in a bowl over boiling water stirring until smooth (again, the water should not touch the bowl). When the chocolate is smooth, turn off the heat. Stir in 1/4 tsp peppermint oil into the semi-sweet chocolate.
- Pour the semi-sweet chocolate over the white chocolate layer. Smooth out over the white layer by smoothing out towards the edges and not back and forth. Refrigerate for another 20 minutes.
- Melt the last bag of white chocolate chips in a glass bowl over boiling water stirring until smooth (the water should not touch the bowl).
- Pour the melted white chocolate over the semi-sweet chocolate layer. Smooth out the white layer by smoothing it out towards the edges and not back and forth.
- Sprinkle the remaining crushed peppermint candy over the white chocolate. Refrigerator for another 20 minutes.
- Take the refrigerated bark out and let it sit on the counter for 10 minutes to cut the chill. This will make it easier to cut without the layers coming apart.
- Next, cut the bark into pieces.
- Each type of chocolate for this peppermint bark can be melted in the microwave. To microwave, put the chocolate or white chips in a glass bowl. Cook for 30-second intervals. Stir in between intervals so it cooks evenly. When the chocolate is smooth, it's ready. At this point, follow the directions above.
SALLY'S THREE-LAYER PEPPERMINT BARK
I received this very pretty treat from my neighbor at Christmas. Even though Christmas is past, I'm posting it anyway so it will be here for next Christmas! I had to hound Sally for this recipe, poor thing. I'm sure she must have ducked out of sight every time she saw me first! Three layers makes these different from the usual bark and the taste is delicious. Sally emphasizes that GOOD quality white chocolate is essential. She uses the kind found in box like baking chocolate although it is a bit hard to find. You can use the round peppermints or candy canes in this recipe; do not crush too fine.
Provided by Lorraine of AZ
Categories < 4 Hours
Time 2h
Yield 48 pieces (about)
Number Of Ingredients 5
Steps:
- Turn a large baking sheet upside down and cover securely with foil. Mark out a 12x9-inch rectangle. Stir white chocolate in a metal bowl over barely simmering water (do NOT allow bowl to touch water) until chocolate is melted and smooth. Pour 2/3 cup onto foil and spread to fill the 9x12" rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.
- Stir bittersweet chocolate, cream, and extract over low heat until just melted and smooth; cool. Pour over white chocolate and spread to edges. Refrigerate until very firm, about 25 minutes.
- Rewarm remaining white chocolate but don't get too hot. Quickly pour over bittersweet chocolate and spread to edges. Sprinkle with remaining peppermint pieces. Chill until firm. Lift foil off cookie sheet and trim edges of candy. Cut crosswise into strips, then slide strips off foil and onto cutting surface. Cut into triangles or any shape you desire.
Nutrition Facts : Calories 74.8, Fat 3.9, SaturatedFat 2.4, Cholesterol 4, Sodium 11.2, Carbohydrate 9.5, Sugar 8.2, Protein 0.6
More about "triple layer peppermint bark food"
PEPPERMINT BARK RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (45)Calories 276 per servingCategory Dessert
- Place the semisweet chocolate chips in a medium bowl and microwave for 30 second increments until melted. Stir until smooth.
- Spread the chocolate into a roughly 9″x 13″ rectangle on a piece of parchment paper. Place the chocolate in the fridge for 15 minutes to set.
- Place the white chocolate chips in a medium bowl and microwave for 30 second increments until melted. Add the peppermint extract and stir until smooth.
- Spread the white chocolate over the semisweet chocolate layer. Top with candy canes. Let harden in the fridge for about 20 minutes, then break into pieces and serve.
PEPPERMINT BARK RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (13)Category Candy
- Line the bottom and sides of a 9-inch or 8-inch square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles. Set aside.
- You can temper the chocolate or melt the chocolate without tempering. That is up to you. I melt the chocolate for this bark recipe. If tempering the chocolate, make sure the layers are never refrigerated. Allow them to set at room temperature. There are two ways you can melt the chocolate. You can use a double boiler over just barely simmering water or you can use the microwave. The double boiler is easier, but the microwave is a little more convenient for most people, so my directions are for a microwave. If you have a double boiler, you probably know how to use it! So, the KEY to melting chocolate in the microwave is to do it in small bursts and stir frequently. Chocolate overheats so fast, so easily. Melt 1/2 teaspoon of oil with 6 ounces of the white chocolate in a small heatproof bowl. Melt in 15 second increments, stirring vigorously with a rubber spatula or spoon after each increment, until completely melted and smooth. Make sure you scrape down the sides of the bowl to avoid sc
- Place the semi-sweet chocolate and 1/2 teaspoon of oil into a small heatproof bowl (or the double boiler) and microwave/stir in the same manner you did in step 2. Once melted, stir in remaining 1/4 teaspoon peppermint extract. Pour all of the semi-sweet chocolate over the white chocolate layer. Spread into a smooth layer. Place the baking pan back in the refrigerator for 10-15 minutes or the freezer for about 8 minutes; or until almost completely set.
- Place the remaining white chocolate and 1/2 teaspoon oil in a small heatproof bowl and microwave/stir in the same manner you did in step 2. Pour over the bark layers and spread into a smooth layer. (This layer will not have peppermint extract.) Sprinkle with crushed candy canes– to crush, I usually do it in a food processor or stick the candy canes in a sealed ziplock bag and roll with a rolling pin until crushed.
PEPPERMINT BARK (TIPS FOR MAKING IT PERFECT!) - THE FOOD …
From thefoodcharlatan.com
HOW TO MAKE CLASSIC PEPPERMINT BARK - FOOD52
From food52.com
{4-INGREDIENT} EASY PEPPERMINT BARK - EATING BIRD FOOD
From eatingbirdfood.com
TRIPLE CHOCOLATE BARK RECIPE ON FOOD52
From food52.com
BEST PEPPERMINT BARK TRIFLE RECIPE - HOW TO MAKE PEPPERMINT
From delish.com
TRIPLE-CHOCOLATE CAKE WITH PEPPERMINT GANACHE - BETTER HOMES …
From bhg.com
BEST PEPPERMINT BARK RECIPE - HOW TO MAKE PEPPERMINT BARK
From delish.com
TRIPLE-CHOCOLATE PEPPERMINT TART - BAKE FROM SCRATCH
From bakefromscratch.com
PEPPERMINT BARS RECIPE - FOOD.COM
From food.com
7 LAYER PEPPERMINT BARS - SUPERHEROES AND SPATULAS
From superheroesandspatulas.com
PEPPERMINT BARK - CHEERFUL COOK
From cheerfulcook.com
TRIPLE LAYER PEPPERMINT BROWNIES - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
TRIPLE CHOCOLATE PEPPERMINT BARK | MIDWEST LIVING
From midwestliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love