Classic Peppermint Bark Recipes

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PEPPERMINT BARK



Peppermint Bark image

Peppermint bark is a Christmas classic. Who can resist dark chocolate, white chocolate, and crisp bites of minty candy canes?

Provided by Elizabeth LaBau

Categories     Dessert     Candy

Time 1h10m

Number Of Ingredients 3

8 peppermint candy canes
12 ounces dark chocolate (chopped, or chocolate chips)
12 ounces white chocolate (chopped, or white chocolate chips)

Steps:

  • Gather the ingredients.
  • Unwrap the candy canes and place them in a food processor. Pulse on/off several times for 5 to 10 seconds each, until the canes have been crushed into small pieces.
  • Alternately, place the candy canes in a large zip-close bag and seal tightly. Use a rolling pin to roll/smash the candy canes until they are the size you desire.
  • Prepare a cookie sheet by covering it with smooth aluminum foil.
  • Melt or temper the dark chocolate.
  • Pour the chocolate onto the prepared cookie sheet and use an offset spatula or knife to spread it to an even thickness, a little more than 1/8-inch thick. The chocolate does not have to reach all sides of the sheet, as it will be broken up later anyhow.
  • Place the tray in the refrigerator to firm up while you prepare the white chocolate.
  • While the dark chocolate hardens, melt or temper the white chocolate.
  • Stir in most of the candy cane bits, reserving about a quarter of the mixture to put on top.
  • Remove the tray from the refrigerator and spread the white chocolate in an even layer over the dark chocolate.
  • While the white chocolate is still wet, sprinkle the remaining candy cane pieces over the entire surface evenly. Press down very lightly to ensure they stick.
  • Place the tray back in the refrigerator to firm up for 30 minutes.
  • Once the peppermint bark is completely set, break into small, uneven pieces by hand. Serve immediately or bring to your annual Christmas cookie swap and enjoy.

Nutrition Facts : Calories 209 kcal, Carbohydrate 27 g, Cholesterol 5 mg, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, Sodium 22 mg, Sugar 22 g, Fat 11 g, ServingSize 1 1/2 lbs (20 servings), UnsaturatedFat 0 g

CLASSIC PEPPERMINT BARK



Classic Peppermint Bark image

Who can resist velvety chocolate-bittersweet, milk, or white-topped with nuts, candy, or dried fruit? Try our other bark variations, or experiment with your own favorite flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h15m

Yield Makes one 9-by-12 1/2-inch sheet or six 2-1/2-by-5-inch bars

Number Of Ingredients 2

1 pound milk chocolate
32 peppermint ball candies (about 4 ounces), halved

Steps:

  • Coat a 9-by-12 1/2-inch rimmed baking sheet or 6 small loaf pans (2 1/2 by 5 inches) with cooking spray, and line with parchment, leaving an overhang on long sides. Pour melted chocolate into baking sheet or divide among pans (3 tablespoons each), and spread in an even layer. Sprinkle toppings over chocolate. Refrigerate until firm, at least 1 hour. Peel off parchment, and break bark into pieces.

ALMOST-FAMOUS PEPPERMINT BARK



Almost-Famous Peppermint Bark image

Execs at Williams-Sonoma were just trying to build up their food-gifts selection when they started selling peppermint bark in 1999. Little did they know that they'd created a monster: The candy quickly gained a cult following. Fans are known to stake out stores for months until the stuff hits shelves in the fall. (It tends to sell out before Christmas.) And food bloggers have been trying to knock off the recipe for years. Food Network Kitchens gave it a whirl and came up with this near-perfect copy.

Provided by Food Network Kitchen

Time 1h45m

Yield About 2 pounds of bark

Number Of Ingredients 4

12 ounces good-quality semisweet chocolate, chopped into 1/2-inch pieces
1 1/2 teaspoons peppermint extract
1 pound good-quality white chocolate, chopped into 1/2-inch pieces
3 candy canes or 12 round hard peppermint candies, crushed

Steps:

  • Line a 9-by-13-inch baking dish with aluminum foil, shiny-side up; smooth out any wrinkles. Heat 1 inch of water in a saucepan over low heat until steaming.
  • Put all but 3/4 cup of the semisweet chocolate in a heatproof bowl. Set the bowl over the saucepan of steaming water (do not let the bowl touch the water) and stir until one-third of the chocolate is melted. Remove the bowl from the saucepan; keep the steaming water over low heat. Gradually stir the reserved 3/4 cup semisweet chocolate into the bowl, a few pieces at a time, until all of the chocolate is melted. Return the bowl to the saucepan, 5 to 10 seconds at a time, to help melt the chocolate, if needed. Do not rush this step: It may take up to 10 minutes to melt the chocolate.
  • Wipe off any moisture from the bottom of the bowl. Stir 3/4 teaspoon peppermint extract into the chocolate, then quickly pour into the prepared baking dish and spread in an even layer. Firmly tap the dish against the counter to remove any air bubbles. Set aside at room temperature until almost set, about 10 minutes.
  • Meanwhile, put all but 1 cup of the white chocolate in a large heatproof bowl and repeat the melting process over the steaming water; dry off the bottom of the bowl. Stir in the remaining 3/4 teaspoon peppermint extract; pour over the semisweet chocolate and spread in an even layer. Sprinkle immediately with the crushed candy canes, gently pressing them into the white chocolate. Set aside at room temperature until firm, about 1 hour. Lift the bark out of the pan using the foil and break it into pieces. Store in an airtight container at room temperature for up to 2 weeks.

MORGAN'S AMAZING PEPPERMINT BARK



Morgan's Amazing Peppermint Bark image

Oh man, if you leave this out to snack on, you will eat it in less than 30 minutes!

Provided by Foodlover

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 1h16m

Yield 15

Number Of Ingredients 2

1 (6 ounce) package white chocolate, chopped
3 peppermint candy canes

Steps:

  • Line a baking sheet with waxed paper.
  • Place white chocolate in a microwave-safe bowl; heat in the microwave until melted, 60 to 90 seconds. Stir until smooth.
  • Place one gallon-sized resealable bag inside a second gallon-sized bag, creating a double-layered bag. Place candy canes inside the inner bag and seal. Crush the candy canes inside bag with a rolling pin. Stir crushed candy canes into melted white chocolate.
  • Pour white chocolate mixture onto the prepared baking sheet. Chill in refrigerator until hardened, 1 hour.

Nutrition Facts : Calories 83.3 calories, Carbohydrate 12.2 g, Cholesterol 2.4 mg, Fat 3.6 g, Protein 0.7 g, SaturatedFat 2.2 g, Sodium 12.4 mg, Sugar 10.2 g

PEPPERMINT BARK



Peppermint Bark image

This is one of the quickest and most delicious holiday candies you can make!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h18m

Yield 1

Number Of Ingredients 2

1 package (16 ounces) vanilla-flavored candy coating (almond bark), broken into pieces
24 hard peppermint candies

Steps:

  • Cover cookie sheet with waxed paper, aluminum foil or cooking parchment paper. Place candy coating in 8-cup microwavable measure or 2-quart microwavable casserole. Microwave uncovered on High 2 to 3 minutes, stirring every 30 seconds, until almost melted. Stir until smooth.
  • Place peppermint candies in heavy plastic bag; crush with rolling pin or bottom of small heavy saucepan. Pour crushed candies into wire strainer. Shake strainer over melted coating until all of the tiniest candy pieces fall into the coating; reserve the larger candy pieces. Stir coating to mix evenly. Spread coating evenly on cookie sheet. Sprinkle evenly with remaining candy pieces. Let stand about 1 hour or until cool and hardened. Break into pieces. Chocolate-Peppermint Bark: Substitute chocolate-flavored candy coating for the vanilla candy coating. Drizzled Peppermint Bark: Heat 1/2 cup semisweet chocolate chips or white baking chips and 1 teaspoon shortening until melted. Drizzle over Peppermint Bark before letting stand 1 hour.

Nutrition Facts : Calories 40, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Piece, Sodium 5 mg

PEPPERMINT BARK RECIPE BY TASTY



Peppermint Bark Recipe by Tasty image

Here's what you need: mini candy canes, chocolate chips, peppermint extract, white chocolate chip

Provided by Katie Aubin

Categories     Desserts

Yield 15 servings

Number Of Ingredients 4

25 mini candy canes
4 cups chocolate chips
½ teaspoon peppermint extract
3 cups white chocolate chip

Steps:

  • Place the mini candy canes in a zip top bag and use a rolling pin to crush them into small chunks. Transfer to a medium bowl.
  • In a separate medium bowl, stir the peppermint extract into the melted chocolate chips. Pour onto a parchment paper-lined baking sheet and spread evenly with a spatula. Freeze for 5 minutes.
  • Take the pan out of the freezer and pour the melted white chocolate over the chocolate, spreading evenly with a spatula.
  • Sprinkle the crushed mini candy canes over the white chocolate.
  • Freeze for at least 1 hour.
  • Remove the bark from the freezer and break into pieces.
  • Enjoy!

Nutrition Facts : Calories 531 calories, Carbohydrate 74 grams, Fat 28 grams, Fiber 2 grams, Protein 5 grams, Sugar 57 grams

PEPPERMINT BARK



Peppermint Bark image

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

1 pound/455 grams good-quality semisweet chocolate (not chips), chopped
8 ounces/225 grams good-quality white chocolate (not chips), chopped
1/2 to 3/4 teaspoon oil-based peppermint extract, such as Simply Organic brand
1/2 cup/75 grams crushed candy canes

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

5-INGREDIENT PEPPERMINT BARK



5-Ingredient Peppermint Bark image

This layered peppermint bark is a delectable blend of semisweet chocolate, white chocolate, and peppermint. Semisweet, milk chocolate, or dark chocolate can be used.

Provided by Andrea

Categories     Desserts     Candy Recipes     Mints

Time 2h30m

Yield 20

Number Of Ingredients 5

8 ounces high-quality semisweet chocolate, broken into pieces
2 teaspoons canola oil, divided
½ teaspoon peppermint extract, divided
8 ounces high-quality white chocolate, broken into pieces
25 peppermint candies, crushed

Steps:

  • Lightly grease a 9x9 inch pan and line with waxed paper, smoothing out wrinkles; set aside.
  • Place the semisweet chocolate and 1 teaspoon of the canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract.
  • Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour.
  • Place the white chocolate and the remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract.
  • Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. Sprinkle the remaining crushed candy over the top and gently press in. Refrigerate until completely hardened. Remove from pan; break into small pieces to serve.

Nutrition Facts : Calories 190.4 calories, Carbohydrate 30.3 g, Cholesterol 2.4 mg, Fat 7.7 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 4.2 g, Sodium 17.2 mg, Sugar 23.3 g

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