Bakers Chocolate Peppermint Bark Recipes
CHOCOLATE PEPPERMINT BARK
Chocolaty pepperminty goodness!
Provided by Stephie.Janel
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h21m
Yield 6
Number Of Ingredients 4
Steps:
- Line a baking sheet with waxed paper.
- Melt chocolate chips in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 3 to 5 minutes.
- Melt white chocolate chips in top of a separate double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 3 to 5 minutes. Stir in vegetable oil and peppermint extract.
- Pour chocolate onto lined baking sheet; spread with spatula. Drizzle white chocolate over chocolate; swirl with a fork.
- Refrigerate until bark is hardened, about 1 hour.
Nutrition Facts : Calories 222.8 calories, Carbohydrate 26.1 g, Cholesterol 3.2 mg, Fat 14.1 g, Fiber 1.7 g, Protein 2.2 g, SaturatedFat 8.2 g, Sodium 18.9 mg, Sugar 23.7 g
CHOCOLATE PEPPERMINT BARK
These treats are such a snap to make, I almost feel guilty serving them. But nobody seems to mind I didn't put in much effort-they just keep coming back for more. -Keslie Houser, Pasco, Washington
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 1 pound.
Number Of Ingredients 3
Steps:
- In a microwave, melt white chocolate at 70% power; stir until smooth. Stir in 1/3 cup crushed candies. Repeat with chocolate chips and an additional 1/3 cup candies. Alternately drop spoonfuls of chocolate and white chocolate mixtures onto a waxed paper-lined baking sheet., Using a metal spatula, cut through candy to swirl and spread to 1/4-in. thickness. Sprinkle with remaining crushed candies., Refrigerate until firm. Break into pieces. Store between layers of waxed paper in an airtight container.
Nutrition Facts :
BAKER'S CHOCOLATE-PEPPERMINT BARK
If you know how to melt chocolate, you can make this BAKER'S Chocolate-Peppermint Bark. (Yup. Our BAKER's Chocolate-Peppermint Bark recipe is that easy.)
Provided by My Food and Family
Categories Festive Recipes
Time 1h45m
Yield 10 servings, one piece each
Number Of Ingredients 2
Steps:
- Microwave chocolate in medium microwaveable bowl on HIGH 2 min.or until almost melted, stirring after 1 min. Stir until chocolate is completely melted.
- Spread half of the chocolate on waxed paper-covered baking sheet; sprinkle with crushed candies. Drizzle evenly with remaining chocolate.
- Refrigerate 1-1/2 hours or until firm. Break into 10 pieces. Store, placed between layers of waxed paper, in tightly covered container at room temperature, or in the refrigerator, up to 3 weeks.
Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g
BAKER'S CHOCOLATE SWIRL-PEPPERMINT BARK
It looks like it's from a candy shop, but this homemade chocolate-swirl peppermint bark only takes 15 minutes to prepare.
Provided by My Food and Family
Categories Recipes
Time 1h45m
Yield 10 servings
Number Of Ingredients 3
Steps:
- Microwave chocolates in separate medium microwaveable bowls on HIGH 1-1/2 min. or until almost melted, stirring after 1 min. Stir until chocolates are completely melted.
- Drop spoonfuls of chocolate mixtures alternately onto waxed paper-covered baking sheet; swirl gently with knife. Sprinkle with crushed candy.
- Refrigerate 1-1/2 hours or until firm. Break into pieces.
Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 5 mg, Sodium 20 mg, Carbohydrate 36 g, Fiber 1 g, Sugar 28 g, Protein 2 g
MILK CHOCOLATE PEPPERMINT BARK
This peppermint bark has a delicious milk chocolate layer on the bottom with white chocolate and bits of candy canes on top.
Provided by caityb19
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 2h
Yield 50
Number Of Ingredients 4
Steps:
- Line a 12x18 inch jelly roll pan with aluminum foil.
- Melt the milk chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the peppermint extract. Spread the chocolate evenly in the prepared pan; chill until set, about 30 minutes.
- Meanwhile, melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes. Stir in 1/4 cup of the crushed candy canes. Spread the white chocolate mixture evenly over the milk chocolate. Sprinkle the remaining candy cane pieces evenly over the white chocolate layer. Chill until set, about 1 hour. Break into small pieces to serve.
Nutrition Facts : Calories 167.2 calories, Carbohydrate 20.2 g, Cholesterol 7.4 mg, Fat 9.3 g, Protein 1.9 g, SaturatedFat 5.6 g, Sodium 38.8 mg, Sugar 17.7 g
DARK CHOCOLATE PEPPERMINT BARK
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
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.
PEPPERMINT BARK
You have two choices when it comes to peppermint bark: If you'd like your bark to be shiny and snappy at room temperature, you must temper the chocolate. The process isn't complicated, but you'll need an instant-read thermometer and a bit of patience. But you can also leave tempering to the professionals and make the bark without tempering: Simply microwave both chocolates until melted, assemble the bark as instructed then transfer it to the fridge to harden. You may encounter a bit of condensation and melting when you serve it, but it will still taste great. Be sure to use good-quality bar chocolate instead of chips for more reliable results and better flavor. Look for oil-based peppermint extract, as the water in alcohol-based extracts can cause the chocolate to seize.
Provided by Samantha Seneviratne
Categories snack, dessert
Time 5h
Yield About 1 1/2 pounds
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 7 grams, Carbohydrate 39 grams, Fat 19 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 22 milligrams, Sugar 35 grams
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