MORGAN'S AMAZING PEPPERMINT BARK
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
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 makes for a delicious and refreshing sweet treat. If you don't have a double boiler, use a metal bowl set over a pot of simmering water to make this recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 1/4 pounds or one 11-by-17-inch sheet
Number Of Ingredients 3
Steps:
- Line an 11-by-17-inch baking sheet with parchment, and set aside.
- In the top of a double boiler, melt white chocolate, stirring constantly.
- With a chef's knife or meat tenderizer, cut or pound candy canes into 1/4-inch pieces.
- Stir pieces of candy canes and peppermint oil into the melted chocolate. Remove from heat, and pour the mixture onto the prepared baking sheet; spread evenly. Chill until firm, 25 to 30 minutes. Break into pieces, and serve. Store in an airtight container in the refrigerator for up to one week.
MCCORMICK'S PEPPERMINT BARK
I found this on the box of McCormick's Pure Peppermint Extract and decided to try it. I'm usually not a fan of Peppermint Bark because the balance of chocolate and peppermint always seems uneven. That being said, this recipe has a great balance to it and even looks great once finished. My boyfriend loved it so much he pleaded with me not to serve it at our dinner party so he could save it all for himself! ;) My only concern with this recipe is that the bark can get stuck if there are too many wrinkles in the foil. I wonder if this could be fixed with wax paper? Let me know what works for you!
Provided by EmJoMay
Categories Candy
Time 30m
Yield 32 pieces
Number Of Ingredients 4
Steps:
- Line large baking sheet with foil. In saucepan, melt baking pieces.
- Place unwrapped peppermint candies in a ziploc (you may need to reinforce it with another ziploc) and hammer the pieces until thoroughly crushed.
- When the chocolate is nearly melted, remove from heat; mix in Extract. Gently stir until smooth.
- Spread chocolate mixture on baking sheet, smoothing with metal spatula to 1/4 inch thick.
- Add food color, drop by drop, over melted baking pieces. Using a wooden skewer, swirl color through.
- Sprinkle with crushed candies, press in with spatula.
- Chill until set, about 10 minutes.
- Break into pieces. Store, covered. Refrigerate up to 5 days.
Nutrition Facts : Calories 48.1, Fat 2.8, SaturatedFat 1.7, Cholesterol 1.2, Sodium 8, Carbohydrate 5.3, Sugar 5.2, Protein 0.5
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
PEPPERMINT BARK FROM MCCORMICK®
Smooth white chocolate and refreshing peppermint combine in a candy-striped confection that looks and tastes like the holidays.
Provided by McCormick Spice
Categories McCormick®
Time 20m
Yield 12
Number Of Ingredients 4
Steps:
- Microwave white chocolate chips in large microwaveable bowl on HIGH until almost melted, about 1 1/2 minutes, stirring after every 20 seconds. Remove bowl from microwave and stir until chocolate is completely melted and mixture is smooth. Stir in peppermint extract.
- Spread on large foil-lined baking sheet to 1/4-inch thickness. Add food color, drop by drop, over mixture. Using a wooden skewer, swirl color through chocolate. Sprinkle with crushed candies, pressing lightly into chocolate with spatula.
- Refrigerate about 10 minutes or until firm. Break into irregular pieces to serve. Store in covered container at cool room temperature or in refrigerator up to 5 days.
Nutrition Facts : Calories 199.8 calories, Carbohydrate 25.8 g, Cholesterol 6 mg, Fat 10 g, Protein 2 g, SaturatedFat 6 g, Sodium 34 mg, Sugar 22.3 g
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.
EASY PEPPERMINT BARK
This minty treat is a holiday hit -- break it into pieces and pack it into tins for sweet gifting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Yield Makes three dozen 3-inch pieces
Number Of Ingredients 4
Steps:
- Spray a 10-by-15-inch rimmed baking sheet with cooking spray; line with a piece of waxed paper. Place candy in a doubled resealable plastic bag (one inside the other); seal, and wrap in a kitchen towel (to prevent candy from piercing the bag). Use a rolling pin or skillet to crush candy into tiny pieces. Pass through a large sieve to separate crushed candy from fine powder.
- Place white chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 4 to 6 minutes. Remove from heat; stir in rice cereal.
- Transfer mixture to prepared baking sheet; with a spatula, spread to edges of pan. Sprinkle with crushed candy. Cover entire surface with a piece of waxed paper (to prevent hands from sticking), and press candy gently into chocolate mixture. Chill until firm, 20 to 30 minutes (but no longer, as candy will begin to soften).
- Peel off waxed paper. Break bark into 3-inch pieces. Bark can be stored in an airtight container at room temperature up to 1 week.
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