Chocolate Peppermint Bark Christmas Recipes

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CHOCOLATE PEPPERMINT BARK



Chocolate Peppermint Bark image

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

6 ounces white baking chocolate, chopped
1 cup crushed peppermint or spearmint candies, divided
1 cup semisweet chocolate chips

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 :

CHOCOLATE PEPPERMINT BARK



Chocolate Peppermint Bark image

The hardest part about this recipe is melting the chocolates. Easy right?! Feel free to melt using your preferred method, whether in a bowl over a small pot of boiling water or by the microwave. Here's a link showing both methods. Either way make sure not to overheat the chocolate or it will seize up. Stir well while melting or in between microwave sessions. Take your time and and don't rush the heating to melt the chocolate and it will come out amazing!Makes about 1.5 lbs of bark

Provided by Diane

Categories     Dessert

Time 1h

Number Of Ingredients 4

2 cups (12 ounces or 340g) chocolate chips ( or chopped chunks)
2 cups (12 ounces or 340g) white chocolate chips ( or chopped chunks)
1/2 cup (120ml) crushed peppermint candy ( or candy canes (about 4 candy canes worth))
1 teaspoon (5ml) peppermint extract ( (optional))

Steps:

  • Line baking sheet with parchment paper or wax paper. Tip: to keep the paper from moving on the baking sheet, dot a bit of the melted chocolate in each corner of the baking sheet to secure the paper.
  • Place the chocolate chips in a large microwave safe bowl. Microwave the chocolate chips on High in increments of about 20 seconds, stirring well in between microwave sessions. Keep stirring until all the chocolate chips are melted and smooth. Don't overheat the chocolate.
  • Pour and then spread the melted chocolate evenly over the parchment paper. Chill the chocolate layer in the fridge for about 20-30 minutes, or until the chocolate is firm.
  • Place the white chocolate and optional peppermint extract in a large microwave safe bowl. Repeat the same melting procedure for the white chocolate (again make sure to stir well in-between microwave sessions and being careful not to overheat the white chocolate). When white chocolate is melted, pour and gently spread it over the chocolate mixture and then immediately sprinkle the crushed candy canes on top. Gently press the peppermint candy into the white chocolate.
  • Return the pan to the fridge and chill for another 30 minutes, or until the bark is completely solid.
  • Gently loosen the peppermint bark from the parchment and allow the bark to come to room temperature. Break the barck into large pieces. Allowing the bark to come to room temperature before breaking ensures that the layers to bond together better so that when you break the bark, the two layers don't separate.enjoy!

Nutrition Facts : Calories 201 kcal, Carbohydrate 24 g, Protein 2 g, Fat 11 g, SaturatedFat 8 g, Cholesterol 4 mg, Sodium 34 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving

CHOCOLATE AND PEPPERMINT CHRISTMAS BARK



Chocolate and Peppermint Christmas Bark image

Chocolate and peppermint Christmas bark is the perfect treat this holiday season to enjoy with your family and friends.

Provided by Sam | Ahead of Thyme

Categories     Dessert

Time 1h5m

Yield 10

Number Of Ingredients 4

12 ounces high quality dark chocolate
12 ounces high quality white chocolate
1/3 cup crushed peppermint candy
1/3 cup green and red smarties or m&m's

Steps:

  • Line a large baking tray with parchment paper.
  • Melt the dark chocolate until smooth. Pour onto the parchment paper and spread out using a spatula, until it is about 1/3 " thick. Place in the fridge for 10 minutes to slightly harden.
  • Melt the white chocolate and pour on top of the dark chocolate. Carefully spread out the white chocolate with a spatula, covering the dark chocolate.
  • Sprinkle crushed peppermints and smarties/m&m's on top of the white chocolate while it is still melted.
  • Place the pan in the refrigerator for 2 hours (or 45 mins in the freezer) until the chocolate hardens.
  • Break the chocolate apart into pieces and enjoy!

CHOCOLATE PEPPERMINT BARK



Chocolate Peppermint Bark image

Chocolaty pepperminty goodness!

Provided by Stephie.Janel

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 1h21m

Yield 6

Number Of Ingredients 4

1 cup chocolate chips
½ cup white chocolate chips
½ teaspoon vegetable oil
½ teaspoon peppermint extract

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

MILK CHOCOLATE PEPPERMINT BARK



Milk Chocolate Peppermint Bark image

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

2 (12 ounce) packages milk chocolate chips
2 (12 ounce) packages white chocolate chips
2 teaspoons peppermint extract
8 peppermint candy canes, crushed, divided

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

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.

CHOCOLATE PEPPERMINT BARK



Chocolate Peppermint Bark image

Chocolate Peppermint Bark is a traditional Christmas dessert that's made using 3 ingredients! Christmas Bark takes 10 minutes to prep and is one of our favorite no bake Christmas treats to include in cookie tins!

Provided by Beth

Categories     Dessert

Time 10m

Number Of Ingredients 3

1 box chocolate graham crackers, 14.4 oz
24 oz vanilla almond bark
6 candy canes (crushed)

Steps:

  • Crush the candy canes. 2 methods: blend in food processor or blender. Or place the unwrapped candy canes into a ziplock bag, zip it closed, cover the bag with the towel (to help contain any flying pieces) and whack the candy canes with the rolling pin.
  • Cover a 10 x 15 inch baking sheet (or any size) with parchment paper or a silicone baking mat. Line the baking sheet with a single layer of chocolate graham crackers. I used 14 whole graham crackers and 6 quarter pieces to fill my pan.
  • Chop the almond bark into smaller pieces for quicker melting. Place the chocolate in a glass bowl and microwave for 3 minutes on 50% power, stirring and then continuing to microwave on 50% power until mostly melted. Stir the chocolate until fully melted.
  • Pour the chocolate over the graham crackers, spread into an even layer. If the graham crackers slide around while spreading the chocolate, gently push them back together. Sprinkle crushed candy canes on top.
  • Allow the bark to set. At room temperature, the bark will take 2-3 hours to set. To speed up the process, you can put the bark in the fridge and it will set within an hour.
  • Once the bark is set and hard, you can break the bark into pieces with your hands or you can use a sharp knife to cut the bark into pieces.

Nutrition Facts : Calories 198 kcal, Carbohydrate 29 g, Protein 1 g, Fat 8 g, SaturatedFat 7 g, Sodium 96 mg, Fiber 1 g, Sugar 21 g, UnsaturatedFat 2 g, ServingSize 1 serving

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.

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.

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.

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From buildyourbite.com


PEPPERMINT BARK BROWNIES - THE ENDLESS MEAL®
2021-12-04 First, melt the butter and chocolate with oil in the microwave. Then the sugar, peppermint, and eggs get whisked into the melted chocolate before mixing in the dry ingredients. Now pour the brownie batter into a baking dish and bake it for about 25 minutes. Melt white chocolate and shortenening in the microwave then pour it right over the ...
From theendlessmeal.com


PEPPERMINT BARK: EASY NO-BAKE CHRISTMAS RECIPE - SHELF COOKING
PEPPERMINT BARK RECIPE SUBSTITUTIONS. The good thing about a 5-ingredient recipe is that it's usually pretty affordable to make! But, we're all about using what you have to make this bark, rather than running out to the store. Hello, #shelfcooking! So, here are a few substitutes to try: Chocolate – It's totally fine to experiment and mix-and ...
From shelfcooking.com


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