WHITE CHOCOLATE PEPPERMINT BARK
Even fans of non-white chocolate enjoyed! Stored in the refrigerator, the bark will keep for a week.
Provided by Pamela Rose
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 47m
Yield 20
Number Of Ingredients 3
Steps:
- Line an 11x17-inch baking sheet with parchment paper.
- Melt white chocolate chips in a microwave-safe glass bowl on 50% power for 3 minutes. Stir well until bowl is no longer warm. Heat for 3 minutes more; stir. Heat for 1 minute more and stir; repeat as necessary until chocolate is completely smooth.
- Stir candy canes and peppermint oil into the melted chocolate until well combined. Spread onto the prepared baking sheet. Smooth with a spatula. Refrigerate until set, 30 minutes to overnight. Break into pieces and store in an airtight container.
Nutrition Facts : Calories 240 calories, Carbohydrate 33.8 g, Cholesterol 6.5 mg, Fat 10.9 g, Protein 2.2 g, SaturatedFat 6.5 g, Sodium 39 mg, Sugar 27.9 g
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
WHITE CHOCOLATE BARK WITH PEPPERMINT STICK
Provided by Food Network
Categories dessert
Time 37m
Yield 20 to 30 servings
Number Of Ingredients 3
Steps:
- Melt the chocolate. Place the peppermint sticks in a heavy, locked plastic bag and crush them fine by whacking and then rolling them with a rolling pin. They should have about the same consistency as crushed ice. When the chocolate is melted, stir in the peppermint oil. Stir in all but 2 tablespoons of the crushed peppermint pieces and spread the mixture out on the cookie sheet, about 1/4-inch thick. It will not fill the pan completely. Sprinkle the reserved peppermint stick over the top. Let set at room temperature until hardened, about 2 hours. (Or, refrigerate for 30 minutes to harden more quickly.) Use your hands to break into pieces. Store in an airtight container for up to 2 weeks.
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.
BAKER'S WHITE CHOCOLATE-PEPPERMINT BARK
You don't need to be a master candymaker (or even own a candy thermometer) to make this super-easy BAKER'S White Chocolate-Peppermint Bark.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Microwave chocolate in microwavable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted.
- Stir in crushed candy and extract.
- Spread into thin layer on waxed paper-covered baking sheet; sprinkle with coconut.
- Refrigerate 30 min. or until firm. Break into small pieces.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 5 mg, Sodium 35 mg, Carbohydrate 32 g, Fiber 0 g, Sugar 27 g, Protein 2 g
BAKER'S CHOCOLATE-PEPPERMINT BARK
This simple chocolate and peppermint candy makes a delightful addition to your holiday dessert tray.
Provided by Allrecipes Member
Categories Chocolate Candy
Time 1h45m
Yield 10
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 wax 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 in tightly covered container at room temperature.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 42.9 g, Cholesterol 0 mg, Fat 11 g, Fiber 2.4 g, Protein 2.4 g, SaturatedFat 6.1 g, Sodium 9.6 mg, Sugar 32.1 g
BAKER'S ONE BOWL CRANBERRY BARK
Try BAKERS ONE BOWL Cranberry Bark. Peppermint bark is usually in the holiday spotlight, but this festive white-chocolatey cranberry bark will be certain to steal the dessert table show.
Provided by My Food and Family
Categories Chocolate Recipes
Time 1h20m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Stir cranberries and nuts into chocolate; spread onto waxed paper-covered baking sheet.
- Refrigerate 1 hour or until firm. Break into pieces.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 4.2524 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 1 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
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 :
HOLIDAY PEPPERMINT BARK
Even if you don't bake, you'll have a great homemade gift to give when you make this chocolate Holiday Peppermint Bark.
Provided by My Food and Family
Categories Recipes
Time 4h20m
Yield 18 servings
Number Of Ingredients 4
Steps:
- Cover large baking sheet with foil. Spread semi-sweet chocolate in a thin layer onto pan. Refrigerate 10 min.
- Spread white chocolate in a thin layer over semi-sweet chocolate. Sprinkle with remaining ingredients. Refrigerate 4 hours or until firm.
- Break into pieces or cut with cookie cutters to make Holiday OREO Bark Christmas Trees (see Tip). Store in tightly covered container.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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Ratings 3Category DessertsCuisine AmericanTotal Time 10 mins
- Line an 8x8 baking dish or a small cookie sheet with parchment paper, pressing to ensure it is smooth.
- In a bowl, melt the dark or semi-sweet chocolate chips for a minute. Remove and stir together with a spoon. The chips should melt after a few stirs but if not, microwave in 15 second increments until melted.
- Pour into the bottom of the baking dish or on cookie sheet and spread to cover. Place in your fridge for 5-7 minutes to set temporarily. You don't want to set longer than this else the layers of chocolate may separate once hardened completely.
- Melt the white chocolate for 1 minute in the microwave. Remove and stir vigorously - the white chocolate should be melted and creamy. If not, microwave for another 15 seconds then stir again. White chocolate can seize up very easily so work carefully with it. Stir in the peppermint extract. Allow to cool for 1 minute.
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