Chocolate Dipped Peppermint Bark Recipes

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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.

MINT CHOCOLATE BARK

Mint Chocolate Bark image

After sampling peppermint bark from an upscale store, I thought, "I can make that!" Using four ingredients, I came up with a simple version that won over my friends and family. -Patti Maurer, Wise, Virginia

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 1-1/2 pounds (24 servings).

Number Of Ingredients 4

Ingredients

1 teaspoon plus 3 tablespoons shortening, divided
1 package (10 ounces) Andes creme de menthe baking chips
2 cups white baking chips
1/2 cup crushed peppermint candies

Steps:

Line a 13x9-in. pan with foil; grease foil with 1 teaspoon shortening., In a microwave, melt Andes baking chips and 1 tablespoon shortening; stir until smooth. Pour into prepared pan. Refrigerate 10 minutes or until set., In top of a double boiler or a metal bowl over barely simmering water, melt baking chips with remaining shortening; stir until smooth. Spread over chocolate layer; sprinkle with crushed candies. Cool. Refrigerate 2 hours or until firm., Break into small pieces. Store in an airtight container.

Nutrition Facts : Calories 161 calories, Fat 10g fat (7g saturated fat), Cholesterol 3mg cholesterol, Sodium 19mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.

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