Double Peppermint Bark Recipes
PEPPERMINT BARK RECIPE BY TASTY
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
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
LAYERED PEPPERMINT BARK
I never liked peppermint bark until I tried this recipe. The soft ganache center contrasts perfectly with the crunchy peppermints.
Provided by carol
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h25m
Yield 32
Number Of Ingredients 5
Steps:
- Line a 9x12 inch baking pan with aluminum foil or parchment paper.
- Melt half of the white chocolate 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. Spread the white chocolate into the prepared pan. Sprinkle 1/4 of the crushed peppermints evenly over white chocolate. Chill until firm, about 15 minutes.
- Meanwhile, melt the dark chocolate, heavy cream, and peppermint extract together in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Quickly pour the chocolate layer over the chilled white chocolate layer; spread evenly. Chill until firm, about 20 minutes.
- Meanwhile, melt the remaining white chocolate in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Spread quickly over the chilled bark. Sprinkle with the remaining peppermint pieces; chill until firm, about 20 minutes. Cut or break into small pieces to serve.
Nutrition Facts : Calories 203.5 calories, Carbohydrate 28.7 g, Cholesterol 7.9 mg, Fat 9.5 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 4.5 g, Sodium 22.7 mg, Sugar 22.9 g
MUDDY BUDDIES® DOUBLE ALMOND PEPPERMINT BARK
What's in a double almond bark? Almond bark, almond extract and an "e" for easy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 20
Number Of Ingredients 6
Steps:
- In 2-quart saucepan, melt almond bark over medium heat. Add marshmallows and butter. Heat until melted and smooth, stirring occasionally (mixture will be thick). Stir in cranberries, almond extract and snack mix. Mixture will be stiff.
- Using rolling pin, roll mixture between 2 sheets of waxed paper 1/2 to 3/4 inch thick (mixture will be warm); remove top sheet of waxed paper. Slide bottom sheet and bark onto cookie sheet, if desired. Refrigerate 30 to 45 minutes or until set. Cut into pieces.
Nutrition Facts : Calories 230, Carbohydrate 27 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 21 g, TransFat 0 g
DOUBLE PEPPERMINT BARK
Make and share this Double Peppermint Bark recipe from Food.com.
Provided by mersaydees
Categories Candy
Time 25m
Yield 32 pieces
Number Of Ingredients 4
Steps:
- Place chips in large microwavable bowl and microwave on HIGH setting 1 ½ to 2 minutes or until almost melted.
- Add peppermint extract and stir until mixture is smooth.
- Line a large baking sheet with foil. Spread mixture on prepared baking sheet to 1/4-inch thickness.
- Add food color, drop by drop, over mixture. Using a wooden skewer, swirl color through bark.
- Sprinkle with crushed candies, pressing lightly into bark using spatula.
- Place in refrigerator and chill 10 minutes or until set.
- To serve, break into individual irregular pieces.
- Store in covered container at cool room temperature.
Nutrition Facts : Calories 57.7, Fat 3.4, SaturatedFat 2.1, Cholesterol 1.5, Sodium 9.6, Carbohydrate 6.3, Sugar 6.3, Protein 0.6
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