Peppermint Bark And Dark Chocolate Almond Kisses Recipes

EASIEST 3 INGREDIENT PEPPERMINT BARK

Steps:

• Line a large baking sheet with wax paper or a silpat baking mat.
• In a microwave-safe bowl melt almond bark (you may need to chop it in half to get it to fit in a bowl) at half power for 2 minutes. Return to microwave for 20 seconds at a time, stirring after each until smooth.
• Pour onto prepared pan and use a rubber spatula or a spoon to spread into an even 1/4-inch thick layer. Chill in the fridge for 10 minutes or in the freezer 5 minutes.
• While chocolate is chilling, melt candy cane kisses or bars in a microwave-safe bowl at half power for 2 minutes. Return to microwave for 20 seconds at a time, stirring after each until smooth.
• Pour over chilled chocolate layer using a spatula or spoon to spread evenly. Immediately sprinkle crushed candy canes on top. Chill in the fridge for 10 minutes or in the freezer 5 minutes.
• Use a butter knife to break bark into pieces and serve or store up to 3 weeks.

PEPPERMINT BARK

Steps:

• Line a 9x13-inch baking pan with parchment paper.
• In a small pan, melt milk chocolate chips over low heat until smooth. Stir in vanilla extract. You can also melt it in a microwaveable safe bowl.
• Pour melted milk chocolate into prepared pan. Gently shake and tilt the pan until you have a single sheet of chocolate. Set aside.
• Melt vanilla almond bark the same way as you did the milk chocolate. Stir in peppermint extract then pour evenly on top of milk chocolate layer.
• Spread gently with a spatula, making sure not to disturb the bottom layer of milk chocolate.
• Crush peppermints or candy canes until you have ¼ cup crushed and sprinkle over white chocolate. Follow with sprinkles.
• Let sit for 1 hour then lift out parchment paper from the baking dish.
• Break or cut into uneven shapes then enjoy! Store in a covered container.

3-INGREDIENT DARK CHOCOLATE PEPPERMINT BARK

Steps:

• Line a baking sheet with parchment. Bring a double boiler or a heatproof bowl set over a small pot of water to a low simmer. Place chocolate in bowl and gently stir until completely melted. Remove from heat and stir in peppermint extract.
• Pour chocolate mixture onto prepared baking sheet and spread evenly with a spatula or wooden spoon. Immediately sprinkle with crushed candy canes and press lightly to adhere.
• Freeze until hardened, about 5 minutes. Break into pieces and serve.
• Do Ahead
• Bark can be made up to 7 days ahead. Wrap tightly and keep chilled.

DARK CHOCOLATE PEPPERMINT BARK

Steps:

• Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt baking chips until 2/3 are melted. Remove from heat; stir in peppermint oil until smooth. Spread into prepared pan. Melt dark chocolate chips in another bowl. Drizzle over top of white layer; cut through mixtures with a knife to swirl. Sprinkle with peppermint candies (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.