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
LAYERED PEPPERMINT CRUNCH BARK
This is a recipe to be made every year during the holidays!
Provided by RecipeGirl.com (adapted from Bon Appetit)
Categories Dessert
Number Of Ingredients 5
Steps:
- Turn a large baking sheet bottom side up. Cover securely with foil. Mark a 12x9-inch rectangle on the foil. Stir the white chocolate in metal bowl set over saucepan of barely simmering water (do not allow the bottom of the bowl to touch the water) until the chocolate is melted and smooth and a candy thermometer registers 110°F (the chocolate will feel warm to the touch). Remove the pan from over the water. Pour 2/3 cup of the melted white chocolate onto the marked rectangle on the foil. Using an icing spatula, spread the chocolate to fill the rectangle. Sprinkle with 1/4 cup crushed candy canes. Chill until set, about 15 minutes.
- In a medium saucepan, stir the bittersweet chocolate, cream and peppermint extract over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour the bittersweet chocolate mixture over the white chocolate rectangle. Using an icing spatula, spread the bittersweet chocolate in an even layer. Refrigerate until very cold and firm, about 25 minutes.
- Re-warm the remaining white chocolate in a bowl set over barely simmering water to 110°F. Working quickly, pour the white chocolate over the firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with the remaining crushed candy canes. Chill just until firm, about 20 minutes. If you let the bark go much longer than this- it will be very hard to cut neatly.
- Lift the foil with the bark onto a work surface; trim the edges. Cut the bark crosswise into 2-inch wide strips. Using a metal spatula, slide the bark off the foil and onto the work surface. Cut each strip crosswise into squares. You can also cut the squares diagonally into triangles.
Nutrition Facts : ServingSize 1 piece, Calories 134 kcal, Carbohydrate 16 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 6 mg, Sodium 14 mg, Fiber 1 g, Sugar 14 g
LAYERED PEPPERMINT CRUNCH BARK
Provided by boozedamsel
Time 2h
Yield 36
Number Of Ingredients 5
Steps:
- Turn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-inch rectangle on foil. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110 degrees F (chocolate will feel warm to touch). Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes. Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes. Rewarm remaining white chocolate in bowl set over barely simmering water to 110F. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes. Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 15 minutes at room temperature before serving.
Nutrition Facts :
LAYERED PEPPERMINT CRUNCH BARK
Categories Candy Chocolate Christmas Kid-Friendly Mint Chill Edible Gift Bon Appétit Small Plates
Yield Makes 36 pieces
Number Of Ingredients 5
Steps:
- Turn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-inch rectangle on foil. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.
- Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.
- Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.
- Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 15 minutes at room temperature before serving.
PEPPERMINT CRUNCH BARK
Make and share this Peppermint Crunch Bark recipe from Food.com.
Provided by Diana Adcock
Categories Candy
Time 1h30m
Yield 36 pieces
Number Of Ingredients 5
Steps:
- Turn a large baking sheet bottom side up, cover with foil and mark out a 12x9 inch rectangle on foil.
- Stir white chocolate in a double broiler or a metal bowl set over saucepan of barely simmering water until chocolate is melted and smooth and candy thermometer registers 110 degrees.
- Remove from over water.
- Pour 2/3 cup onto rectangle on foil.
- Using a icing spatula, spread chocolate to fill rectangle.
- Sprinkle with 1/4 cup crushed peppermints.
- Chill until set, around 15 minutes.
- Stir bittersweet chocolate, cream and peppermint extract in a heavy medium saucepan over medium low heat until just melted.
- Cool to barely lukewarm.
- Pour bittersweet chocolate onto cooled white chocolate and spread with the icing spatula.
- Chill for 25 minutes.
- Rewarm remaining white chocolate and working quickly pour white chocolate over firm bittersweet chocolate.
- Spread and sprinkle with remaining crushed mints.
- Chill for another 25 minutes.
- Carefully lift foil off of pan.
- Cut bark crosswise into 2 inch wide strips.
- Now remove foil on bottom.
- Cut each strip into 3 sections, and cut those crosswise.
- Wrap and refrigerate or serve.
SALLY'S THREE-LAYER PEPPERMINT BARK
I received this very pretty treat from my neighbor at Christmas. Even though Christmas is past, I'm posting it anyway so it will be here for next Christmas! I had to hound Sally for this recipe, poor thing. I'm sure she must have ducked out of sight every time she saw me first! Three layers makes these different from the usual bark and the taste is delicious. Sally emphasizes that GOOD quality white chocolate is essential. She uses the kind found in box like baking chocolate although it is a bit hard to find. You can use the round peppermints or candy canes in this recipe; do not crush too fine.
Provided by Lorraine of AZ
Categories < 4 Hours
Time 2h
Yield 48 pieces (about)
Number Of Ingredients 5
Steps:
- Turn a large baking sheet upside down and cover securely with foil. Mark out a 12x9-inch rectangle. Stir white chocolate in a metal bowl over barely simmering water (do NOT allow bowl to touch water) until chocolate is melted and smooth. Pour 2/3 cup onto foil and spread to fill the 9x12" rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.
- Stir bittersweet chocolate, cream, and extract over low heat until just melted and smooth; cool. Pour over white chocolate and spread to edges. Refrigerate until very firm, about 25 minutes.
- Rewarm remaining white chocolate but don't get too hot. Quickly pour over bittersweet chocolate and spread to edges. Sprinkle with remaining peppermint pieces. Chill until firm. Lift foil off cookie sheet and trim edges of candy. Cut crosswise into strips, then slide strips off foil and onto cutting surface. Cut into triangles or any shape you desire.
Nutrition Facts : Calories 74.8, Fat 3.9, SaturatedFat 2.4, Cholesterol 4, Sodium 11.2, Carbohydrate 9.5, Sugar 8.2, Protein 0.6
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