Green Mint Bark Recipes

GREEN MINT BARK

Steps:

• Line a baking sheet with foil; set aside. In a microwave, melt chips; stir until smooth. Spread into a 13-in. x 9-in. rectangle on prepared baking sheet. , In a microwave, melt candy coating; stir until smooth. Stir in extract. Spread over white layer; sprinkle with candy. , Chill for 10 minutes or until firm. Break into pieces. Store in an airtight container.

ALMOST-FAMOUS PEPPERMINT BARK

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.

MINT CHOCOLATE BARK

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.

GHIRARDELLI HOLIDAY BARK 4 WAYS: PEPPERMINT BARK

Steps:

• Line a baking sheet with parchment paper. Set aside.
• Place 2 chopped chocolate bars in the top pan of a double boiler over hot but not boiling water. (You may also use a glass or metal mixing bowl on top of a saucepan half filled with water.) Allow the chocolate to melt, stirring occasionally. Remove from heat and let stand to cool for 15 minutes.
• Stir remaining 1 bar of chopped chocolate into the melted chocolate. Stir until melted and smooth.
• Stir in 3/4 cup peppermint chunks. Pour mixture onto the prepared baking sheet. Spread about 1/4 inch thick. Sprinkle with the remaining peppermint chunks.
• In a small microwave-safe bowl, microwave the white chocolate on medium power (50 percent) in 30 second intervals, stirring between intervals until melted.
• Remove and stir. If chocolate is not melted, return it to the microwave and repeat the heating step, stirring every 30 seconds to avoid scorching.
• Spoon white chocolate mixture into a large self-sealing plastic bag. Snip off one corner; drizzle chocolate over bark.
• Chill for 30 minutes or until firm. Use parchment to lift candy; break into pieces. Store between sheets of waxed paper in an airtight container at room temperature up to 3 days or in the refrigerator up to 2 weeks.

PEPPERMINT BARK

Steps:

• Spread 1/3 of the peppermint candy over a 9x13-inch baking pan lined with wax paper.
• Melt the milk 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, just until melted. Pour the melted chocolate over peppermint candy in the prepared pan. Sprinkle another 1/3 of the candy on top of the milk chocolate. Refrigerate until the chocolate hardens, about 30 minutes.
• Melt 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. Stir in the oil-based peppermint flavoring. Pour the white chocolate over the milk chocolate, then spread the remaining 1/3 peppermint candy on top.
• Refrigerate until the white chocolate hardens, about 30 minutes. Cut or break into pieces to serve.