3 Ingredient Dark Chocolate Peppermint Bark Recipes

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5-INGREDIENT PEPPERMINT BARK



5-Ingredient Peppermint Bark image

This layered peppermint bark is a delectable blend of semisweet chocolate, white chocolate, and peppermint. Semisweet, milk chocolate, or dark chocolate can be used.

Provided by Andrea

Categories     Desserts     Candy Recipes     Mints

Time 2h30m

Yield 20

Number Of Ingredients 5

8 ounces high-quality semisweet chocolate, broken into pieces
2 teaspoons canola oil, divided
½ teaspoon peppermint extract, divided
8 ounces high-quality white chocolate, broken into pieces
25 peppermint candies, crushed

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.

Nutrition Facts : Calories 190.4 calories, Carbohydrate 30.3 g, Cholesterol 2.4 mg, Fat 7.7 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 4.2 g, Sodium 17.2 mg, Sugar 23.3 g

3-INGREDIENT DARK CHOCOLATE PEPPERMINT BARK



3-Ingredient Dark Chocolate Peppermint Bark image

Make this impressive but easy bark for a holiday gathering, gift-giving, or festive snacking.

Provided by Molly Baz

Yield Serves 10-12 people

Number Of Ingredients 3

12 ounces high-quality dark chocolate, coarsely chopped
1/2 teaspoon peppermint extract
5 candy canes, coarsely crushed

Steps:

  • Line a baking sheet with parchment. Bring a double boiler or a heatproof bowl set over a small pot of water to a low simmer. Place chocolate in bowl and gently stir until completely melted. Remove from heat and stir in peppermint extract.
  • Pour chocolate mixture onto prepared baking sheet and spread evenly with a spatula or wooden spoon. Immediately sprinkle with crushed candy canes and press lightly to adhere.
  • Freeze until hardened, about 5 minutes. Break into pieces and serve.
  • Do Ahead
  • Bark can be made up to 7 days ahead. Wrap tightly and keep chilled.

DARK CHOCOLATE PEPPERMINT BARK



Dark Chocolate Peppermint Bark image

Classic dark chocolate peppermint bark gets a new look by swirling dark and white chocolate together. You can also layer them if you wish. Be sure to use real peppermint oil (not extract) so your chocolate won't seize into a big clump. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1-1/2 pounds.

Number Of Ingredients 4

2 packages (10 to 12 ounces each) white baking chips
1/2 teaspoon peppermint oil
1/4 cup dark chocolate chips
2 tablespoons crushed peppermint candies

Steps:

  • Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt baking chips until 2/3 are melted. Remove from heat; stir in peppermint oil until smooth. Spread into prepared pan. Melt dark chocolate chips in another bowl. Drizzle over top of white layer; cut through mixtures with a knife to swirl. Sprinkle with peppermint candies (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.

Nutrition Facts : Calories 142 calories, Fat 8g fat (5g saturated fat), Cholesterol 5mg cholesterol, Sodium 22mg sodium, Carbohydrate 16g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.

TRIPLE CHOCOLATE PEPPERMINT BARK



Triple Chocolate Peppermint Bark image

This peppermint bark makes a great homemade Christmas gift. Two layers of chocolate are sprinkled with peppermint and more chocolate in this holiday candy.

Provided by Sarah Kieffer

Yield Makes 30 to 40 pieces

Number Of Ingredients 6

8 oz (226 g) bittersweet chocolate, 60 to 70 percent, finely chopped
8 oz (226 g) semisweet chocolate, finely chopped
⅓ cup (80 g) heavy cream
¾ teaspoon peppermint extract
8 oz (226 g) good white chocolate, finely chopped
3 candy canes, crushed (or a handful of peppermint candies, crushed)

Steps:

  • With a pencil and ruler, measure out and mark a 9 by 13-inch (23 by 33 cm) rectangle on a piece of parchment paper large enough to fit in a sheet pan. Flip the paper over (so the pencil marks are on the bottom), and then place the paper on a sheet pan.
  • Place the bittersweet chocolate in a heatproof bowl and set it over a saucepan of barely simmering water (do not allow the bottom of the bowl to touch the water). Stir occasionally until the chocolate is melted and smooth. Remove the chocolate from the heat and pour it onto the rectangle on the parchment. Using an offset spatula, spread the chocolate to fill in the rectangle. Chill until set, about 15 minutes.
  • While the chocolate is setting, in the same bowl you used to melt the bittersweet chocolate, combine the semisweet chocolate, cream, and peppermint extract. Warm it over the barely simmering water, stirring frequently, until the mixture is just melted and smooth. Remove the bowl from the heat and let the mixture cool until it is room temperature, about 15 minutes. Remove the sheet pan from the refrigerator and pour the semisweet chocolate mixture over the chilled chocolate rectangle. Using an offset spatula, spread the semisweet chocolate in an even layer, then chill until very cold and firm, about 1 hour.
  • In a clean bowl, warm the white chocolate over barely simmering water until the chocolate is smooth. Working quickly, pour the white chocolate over the firm semisweet layer, using a clean offset spatula to spread it to cover. Sprinkle with the crushed candy canes. Chill in the refrigerator just until firm, about 20 minutes.
  • Carefully transfer the parchment paper from the sheet pan to a large cutting board. Trim away any uneven edges of the bark so the sides are straight. Cut the bark into 2 by 9-inch (5 by 23 cm) wide strips, then cut the strips into squares or triangles.
  • Let the bark stand at room temperature for 10 minutes before serving. Store in an airtight container, layering sheets of wax paper or parchment paper between the layers so the pieces don't stick to one another, in the refrigerator for up to 1 week.

CHOCOLATE PEPPERMINT BARK - CHRISTMAS



Chocolate Peppermint Bark - Christmas image

Christmas candy - Two kinds of chocolate with peppermint chips. Yummy! So pretty, and great for gift giving. I have used chocolate bark (dark and white) with good results and it was less expensive, and hardens up beautifully

Provided by Jb Tyler

Categories     Candy

Time 20m

Yield 1 1/2 pounds, 20-30 serving(s)

Number Of Ingredients 3

12 ounces quality white chocolate (like Ghirardelli)
12 ounces quality dark chocolate (like Ghirardelli)
1/2 cup crushed peppermint candy (I use starlite)

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.

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