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
CHOCOLATE PEPPERMINT BARK
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
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 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
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!
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
CHOCOLATE PEPPERMINT BARK - CHRISTMAS
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
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.
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.
TRIPLE CHOCOLATE PEPPERMINT BARK
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
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.
DOUBLE CHOCOLATE CAKE WITH PEPPERMINT-CHOCOLATE FROSTING
Made without eggs or butter, this pretty layer cake uses a combination of applesauce and baking powder to leaven the layers, and mayo for luxurious richness.
Provided by Katherine Sacks
Categories Christmas Dessert Cake Bake Chocolate Mint Mayonnaise Dairy Free
Yield Makes 1 (9") double-layer cake
Number Of Ingredients 24
Steps:
- For the cake:
- Position a rack in center of oven; preheat to 350°F. Lightly coat cake pans with nonstick spray. Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray.
- Whisk applesauce and 1 tsp. baking powder in a small bowl. Mix chocolate and cocoa powder in a medium bowl. Pour 1 3/4 cups boiling water over and whisk until chocolate is melted. Sift flour, baking soda, salt, and remaining 1/4 tsp. baking powder into another medium bowl.
- Using an electric mixer on medium speed, beat mayonnaise, granulated sugar, and brown sugar in a large bowl (or use a stand mixer fitted with the paddle attachment) until well blended, about 3 minutes. Add half of applesauce mixture and beat to blend. Add remaining applesauce mixture, then beat in vanilla. Add dry ingredients in 3 additions, alternating with chocolate mixture in 2 additions, beginning and ending with dry ingredients, beating to blend after each addition and occasionally scraping down sides of bowl. Divide batter among prepared pans; smooth top.
- Bake cakes, rotating pans halfway through, until center is set and a tester inserted into the center comes out clean, 40-45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool.
- For the frosting:
- Heat chocolate, coconut oil, vanilla, and salt in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Whisk in peppermint extract and 1/4 cup water. Chill, stirring every 5 minutes, until frosting thickens, about 25 minutes. If frosting gets too thick, gently reheat over pot of simmering water.
- For the chocolate petals:
- Heat chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth.
- Dip clean, dry pastry brush into melted chocolate. Brush a stripe of chocolate about 3" long and 1/8" thick on a parchment-lined baking sheet. Chill. Repeat process on second parchment-lined baking sheet. Swap trays and go over original brush strokes, repeating and chilling in between coatings and gently reheating chocolate if needed, until stems are 1/4" thick.
- When stems are thick enough, sprinkle one end with crushed candy canes. Chill until set, about 10 minutes.
- For assembly:
- Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake layer, domed side down, on platter. Spread 1 1/2 cups frosting evenly over top. Place remaining cake layer, domed side down, over frosting.
- Spread top and sides of cake with remaining 2 cups frosting, swirling top decoratively. Press chocolate stems into frosting on sides of cake. Serve at room temperature.
- Do Ahead
- Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Frosting can be made 5 days ahead; chill, or freeze up to 1 month. Gently reheat over pot of simmering water or in short bursts in the microwave, stirring in between bursts. Chocolate stems can be made 3 days ahead; keep chilled.
More about "chocolate and peppermint christmas bark recipes"
25 HOLIDAY CHOCOLATE BARK RECIPES | MYRECIPES
From myrecipes.com
A ROUNDUP OF 15 CHRISTMAS CHOCOLATE BARK RECIPES
From thedecoratedcookie.com
BEST PEPPERMINT BARK RECIPE - HOW TO MAKE PEPPERMINT …
From delish.com
EASY HOMEMADE DARK CHOCOLATE PEPPERMINT BARK DON T SWEAT …
From howardrecipes.pages.dev
OUR BEST PEPPERMINT BARK RECIPES | MYRECIPES
From myrecipes.com
EASY PEPPERMINT BARK RECIPE - JENNA KATE AT HOME FOOD
From food.jennakateathome.com
OUR 25 BEST CHRISTMAS BARK RECIPES I TASTE OF HOME
From tasteofhome.com
PEPPERMINT MOCHA BARK - A KITCHEN ADDICTION
From a-kitchen-addiction.com
3 VEGAN HOLIDAY RECIPES | TCHO CHOCOLATE
From tcho.com
KETO PEPPERMINT BARK | FOODTALK
From foodtalkdaily.com
PEPPERMINT BARK CUPS (GLUTEN FREE) - CALLA'S CLEAN EATS
From callascleaneats.com
4 INGREDIENT BOOZY PEPPERMINT BARK FOR CHRISTMAS SNACK
From foodtalkdaily.com
CHRISTMAS PEPPERMINT BARK — THE BEST DESSERT RECIPE EVER!
From stayathomemum.com.au
TOP 47 JOANNA GAINES PEPPERMINT BARK RECIPE RECIPES
From jus.motoretta.ca
25 EASY CHRISTMAS BARK RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
PEPPERMINT BARK RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
DARK CHOCOLATE PEPPERMINT BARK | RECIPES - HERSHEYLAND
From hersheyland.com
15 HOLIDAY CHOCOLATE COVERED STRAWBERRIES - SELECTED RECIPES
From selectedrecipe.com
25+ CHRISTMAS BARK RECIPES - EASY CHOCOLATE BARKS - DELISH
From delish.com
PEPPERMINT RUMCHATA RECIPES - ARG GOURMET
From arggourmet.com
CHOCOLATE SWIRL PEPPERMINT BARK - BAKING WITH MOM
From bakingwithmom.com
THE MOST POPULAR CHRISTMAS CANDY IN EVERY STATE | TASTE OF HOME
From preprod.tasteofhome.com
CHOCOLATE BARK RECIPES
From allrecipes.com
CHOCOLATE PEPPERMINT BARK - 3 INGREDIENT CHRISTMAS BARK! - THE …
From thefirstyearblog.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