PEPPERMINT BARK
Milk chocolate and white chocolate make this a sweet treat for anyone. Great for the holidays and care packages.
Provided by grhmcrkr613
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h40m
Yield 24
Number Of Ingredients 4
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.
Nutrition Facts : Calories 329.7 calories, Carbohydrate 40.9 g, Cholesterol 12.9 mg, Fat 18.1 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 11 g, Sodium 45.3 mg, Sugar 37.2 g
PEPPERMINT BARK
This is one of the quickest and most delicious holiday candies you can make!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h18m
Yield 1
Number Of Ingredients 2
Steps:
- Cover cookie sheet with waxed paper, aluminum foil or cooking parchment paper. Place candy coating in 8-cup microwavable measure or 2-quart microwavable casserole. Microwave uncovered on High 2 to 3 minutes, stirring every 30 seconds, until almost melted. Stir until smooth.
- Place peppermint candies in heavy plastic bag; crush with rolling pin or bottom of small heavy saucepan. Pour crushed candies into wire strainer. Shake strainer over melted coating until all of the tiniest candy pieces fall into the coating; reserve the larger candy pieces. Stir coating to mix evenly. Spread coating evenly on cookie sheet. Sprinkle evenly with remaining candy pieces. Let stand about 1 hour or until cool and hardened. Break into pieces. Chocolate-Peppermint Bark: Substitute chocolate-flavored candy coating for the vanilla candy coating. Drizzled Peppermint Bark: Heat 1/2 cup semisweet chocolate chips or white baking chips and 1 teaspoon shortening until melted. Drizzle over Peppermint Bark before letting stand 1 hour.
Nutrition Facts : Calories 40, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Piece, Sodium 5 mg
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
TRIPLE CHOCOLATE PEPPERMINT BARK
This peppermint bark makes a great homemade Christmas gift. Two layers of chocolate are sprinkled with peppermint and more chocolate in this holiday candy.
Provided by Sarah Kieffer
Yield Makes 30 to 40 pieces
Number Of Ingredients 6
Steps:
- With a pencil and ruler, measure out and mark a 9 by 13-inch (23 by 33 cm) rectangle on a piece of parchment paper large enough to fit in a sheet pan. Flip the paper over (so the pencil marks are on the bottom), and then place the paper on a sheet pan.
- Place the bittersweet chocolate in a heatproof bowl and set it over a saucepan of barely simmering water (do not allow the bottom of the bowl to touch the water). Stir occasionally until the chocolate is melted and smooth. Remove the chocolate from the heat and pour it onto the rectangle on the parchment. Using an offset spatula, spread the chocolate to fill in the rectangle. Chill until set, about 15 minutes.
- While the chocolate is setting, in the same bowl you used to melt the bittersweet chocolate, combine the semisweet chocolate, cream, and peppermint extract. Warm it over the barely simmering water, stirring frequently, until the mixture is just melted and smooth. Remove the bowl from the heat and let the mixture cool until it is room temperature, about 15 minutes. Remove the sheet pan from the refrigerator and pour the semisweet chocolate mixture over the chilled chocolate rectangle. Using an offset spatula, spread the semisweet chocolate in an even layer, then chill until very cold and firm, about 1 hour.
- In a clean bowl, warm the white chocolate over barely simmering water until the chocolate is smooth. Working quickly, pour the white chocolate over the firm semisweet layer, using a clean offset spatula to spread it to cover. Sprinkle with the crushed candy canes. Chill in the refrigerator just until firm, about 20 minutes.
- Carefully transfer the parchment paper from the sheet pan to a large cutting board. Trim away any uneven edges of the bark so the sides are straight. Cut the bark into 2 by 9-inch (5 by 23 cm) wide strips, then cut the strips into squares or triangles.
- Let the bark stand at room temperature for 10 minutes before serving. Store in an airtight container, layering sheets of wax paper or parchment paper between the layers so the pieces don't stick to one another, in the refrigerator for up to 1 week.
PEPPERMINT BARK TRIFLE
Steps:
- In a bowl, beat cream cheese, sugar, milk and extract until smooth. Fold in whipped cream; set aside., Place a third of the cake in a 3- or 4-qt. trifle dish or serving bowl. Top with a third of each of the cream cheese mixture, crushed peppermint and peppermint bark. Repeat layers twice; garnish with additional bark. Cover and refrigerate at least 4 hours.
Nutrition Facts : Calories 426 calories, Fat 35g fat (22g saturated fat), Cholesterol 106mg cholesterol, Sodium 279mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 0 fiber), Protein 5g protein.
PEPPERMINT WHITE MOCHA TRIFLE
Layers of chocolate cake, crushed cookies and peppermint come together with white mocha ganache and milk chocolate-peppermint ganache in this beautiful holiday trifle that's super easy to assemble. Inspired by a popular seasonal coffee drink, this showstopping dessert is sure to impress at your next celebration.
Provided by Zac Young
Categories dessert
Time 6h
Yield 12 servings
Number Of Ingredients 12
Steps:
- For the chocolate cake: Prepare and bake the cake according to the package directions for a 9-by-13-inch pan. When completely cool, invert the cake onto a large cutting board. Using a sharp serrated knife, cut the cake into 1-inch cubes. Set aside for assembling.
- For the chocolate bark: Line a baking sheet with parchment paper. Place the chopped white chocolate and milk chocolate in separate small microwave-safe bowls. Microwave on high in 30-second intervals, stirring well between each, until both are completely smooth, about 1 minute. Dollop both chocolates in the center of the prepared baking sheet, then swirl together with a skewer or small offset spatula (the bark should be about 1/4 inch thick). Sprinkle with crushed peppermint candies. Transfer to the refrigerator to harden, about 15 minutes. Break the bark into large pieces or cut into tree shapes with a cookie cutter. Store in the refrigerator until ready to assemble.
- For the whipped white chocolate-mocha ganache: Heat the heavy cream and instant espresso powder in a small saucepan over medium heat until just simmering, about 2 minutes. Put the chopped white chocolate in a medium heatproof bowl, then pour the hot cream over. Let sit for about 5 minutes, then stir with a rubber spatula until melted and smooth. Transfer to the refrigerator until cool to the touch but not set, 15 to 20 minutes (it will thicken but not become completely solid). Once cool, whip with an electric mixer on medium-high speed until lightened in texture and color (it will hold soft peaks), about 2 minutes. (Do not overmix. The ganache will become grainy or break if too much air is incorporated.) Transfer to a piping bag fitted with a large star tip.
- For the milk chocolate-peppermint ganache: Heat the heavy cream in a small saucepan over medium heat until just simmering, about 2 minutes. Put the chopped milk chocolate and peppermint extract in a medium bowl, then pour the hot cream over. Let sit for about 5 minutes, then stir with a rubber spatula until smooth. Set aside at room temperature until thickened and pipeable, about 30 minutes. Transfer to a large piping bag and snip off the end.
- To assemble the trifle, layer about 1/4 of the cake cubes in the bottom of a trifle dish. Pipe a thin layer of peppermint ganache around the perimeter of the dish, and another squiggle in the center. Pipe small dollops of the white chocolate ganache around the perimeter, then sprinkle all over with about 1/4 of the crushed cookies and 1/4 of the crushed peppermint candies. Repeat until there are 4 layers total, topping the trifle with rosettes of the remaining white chocolate ganache. Sprinkle the remaining cookies and peppermint candy on top, then insert the chocolate bark.
- Refrigerate for at least 1 hour and up to 4 hours. Use a long-handled serving spoon to scoop.
TRIPLE-CHOCOLATE PEPPERMINT TRIFLE
Our trifle is made with milk-chocolate pudding and white-chocolate mousse, balanced by chocolate liqueur-soaked cake. Crumbled candy -- inside and on top -- adds crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 10 to 12
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees. Make the cake: Coat a 9-inch round cake pan with cooking spray. Line bottom with parchment paper; coat with cooking spray.
- Bring milk and butter almost to a boil in a small saucepan. Remove from heat, and set aside. Whisk flour, cocoa, baking powder, and salt in a bowl. Put eggs into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale and fluffy. Gradually add sugar, beating until pale and thick, about 5 minutes. Add vanilla. Reduce speed to low. Add hot milk mixture in a slow, steady stream. Add flour mixture, and beat until just combined.
- Pour batter into pan. Bake until center springs back when lightly touched, 25 to 30 minutes. Let cool in pan on a wire rack 20 minutes. Turn out onto rack. Remove parchment; let cool completely. Halve cake horizontally.
- Make the syrup: Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in liqueur.
- Make the mousse: Prepare an ice-water bath; set aside. Bring 1 cup cream just to a boil in a small saucepan. Place white chocolate in a food processor; with machine running, pour in hot cream in a slow, steady stream, and process until smooth. Transfer to a medium bowl set in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.
- Beat remaining 1 1/2 cups cream to nearly stiff peaks. Fold into chocolate mixture, then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm, 4 to 6 hours.
- Make the pudding: Put chocolate into a large bowl; set aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in a bowl. Pour in hot cream in a slow, steady stream, whisking.
- Pour mixture back into pan. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine sieve over chocolate; whisk until smooth. Set bowl in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes. Place plastic wrap directly on surface; refrigerate until set, about 3 hours.
- To assemble: Spread one-third of the mousse into bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with a cake layer, and brush with half the syrup.Top with half the pudding, then another third of mousse. Place remaining cake layer on top; brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap, and refrigerate 12 hours.
- Beat cream and sugar until soft peaks form. Top trifle with the whipped cream, and sprinkle with candies.
DARK CHOCOLATE PEPPERMINT BARK
Classic dark chocolate peppermint bark gets a new look by swirling dark and white chocolate together. You can also layer them if you wish. Be sure to use real peppermint oil (not extract) so your chocolate won't seize into a big clump. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/2 pounds.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 142 calories, Fat 8g fat (5g saturated fat), Cholesterol 5mg cholesterol, Sodium 22mg sodium, Carbohydrate 16g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
More about "peppermint bark trifle recipes"
BEST PEPPERMINT BARK TRIFLE RECIPE - HOW TO MAKE …
From delish.com
4.3/5 (3)Total Time 2 hrs 20 mins
- Slowly whisk in milk and cream. Turn on heat and bring to a boil over medium-high heat, whisking constantly.
PEPPERMINT BARK TRUFFLES - OLD HOUSE TO NEW HOME
From oldhousetonewhome.net
Cuisine AmericanEstimated Reading Time 5 minsCategory Dessert
- Combine the sweetened condensed milk and white chocolate peppermint chips in a large bowl. Microwave for 1 minute. Stir the mixture together. If the chocolate hasn’t fully melted, microwave it for another 30 seconds.
- Scoop the mixture into 1” balls. I recommend using a 1 tablespoon cookie scoop to ensure all of the truffles are the same size.
- Note: Have a glass of warm water nearby and dip your cookie scoop into it before scooping each ball. It will make them easier to scoop and release the truffles easier.
PEPPERMINT TRIFLE RECIPE - COOKING WITH PAULA DEEN
From pauladeenmagazine.com
Estimated Reading Time 50 secs
CHRISTMAS DESSERT RECIPES | ROUND UP | THE BEST BLOG …
From thebestblogrecipes.com
PEPPERMINT BROWNIE TRIFLE - INSIDE BRUCREW LIFE
From insidebrucrewlife.com
CHOCOLATE PEPPERMINT TRIFLE - AMANDA'S COOKIN'
From amandascookin.com
VEGAN PEPPERMINT BARK - LOVING IT VEGAN
From lovingitvegan.com
BEST PEPPERMINT BARK RECIPE - HOW TO MAKE PEPPERMINT …
From delish.com
PEPPERMINT BARK RECIPE & VIDEO - JOYOFBAKING.COM
From joyofbaking.com
PEPPERMINT BARK RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
PEPPERMINT CHEESECAKE BROWNIE TRIFLE - ALL INFORMATION ABOUT …
From therecipes.info
PIN ON HOLIDAY - CHRISTMAS - PINTEREST
From pinterest.com
PEPPERMINT BARK (TIPS FOR MAKING IT PERFECT!) - THE FOOD CHARLATAN
From thefoodcharlatan.com
PERFECT PEPPERMINT BARK - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
PEPPERMINT BROWNIE TRIFLE {SIMPLE + DELICIOUS} | LIL' LUNA
From lilluna.com
PEPPERMINT BARK TRIFLE RECIPE: HOW TO MAKE IT | TASTE OF …
AMAZING CHOCOLATE PEPPERMINT TRIFLE - ONECREATIVEMOMMY.COM
From onecreativemommy.com
PEPPERMINT BARK (ONLY 3 INGREDIENTS!) | EASY HOMEMADE RECIPE
From herwholesomekitchen.com
PEPPERMINT BARK TRIFLE RECIPE: HOW TO MAKE IT - MASTERCOOK
From mastercook.com
PEPPERMINT BARK TRUFFLES | NO-BAKE HOLIDAY DESSERT
From awortheyread.com
PEPPERMINT BARK TRIFLE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
TRIPLE CHOCOLATE PEPPERMINT BARK | MIDWEST LIVING
From midwestliving.com
PEPPERMINT BARK TRIFLES BY WILLIAMSSONOMA | QUICK & EASY RECIPE
From thefeedfeed.com
EASY PEPPERMINT BARK BROWNIES - MOM LOVES BAKING
From momlovesbaking.com
EASY PEPPERMINT BARK RECIPE (CHRISTMAS CANDY) [VIDEO] - DINNER, …
From dinnerthendessert.com
PEPPERMINT BARK TRIFLE IS A WINTER WONDERLAND | RECIPE
From pinterest.ca
PEPPERMINT BARK TRUFFLES - KETCHUP WITH LINDA
From ketchupwithlinda.com
EASIEST 3 INGREDIENT PEPPERMINT BARK - CREME DE LA CRUMB
From lecremedelacrumb.com
PEPPERMINT BARK RECIPE - JOYFOODSUNSHINE
From joyfoodsunshine.com
BEST PEPPERMINT BARK TRIFLE RECIPE - HOW TO MAKE PEPPERMINT …
From blogbyvv.com
CHRISTMAS PEPPERMINT BARK RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
30 PEPPERMINT DESSERTS TO TRY - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
PEPPERMINT BARK TRIFLE IS A WINTER WONDERLAND | RECIPE | TRIFLE, …
From pinterest.com
PEPPERMINT CHEESECAKE BROWNIE TRIFLE RECIPE | CHOCOLATE TRIFLE …
From lifeloveandsugar.com
PEPPERMINT BARK TRIFLE RECIPE: HOW TO MAKE IT
PEPPERMINT BARK TRUFFLES RECIPE | TODAY'S CREATIVE IDEAS
From todayscreativeideas.com
PEPPERMINT BROWNIE TRIFLE – ADD SALT & SERVE
From addsaltandserve.com
BROWNIE PEPPERMINT TRIFLE - THERESCIPES.INFO
From therecipes.info
CHOCOLATE PEPPERMINT TRIFLE (EASY TO MAKE!) - KITCHEN GIDGET
From kitchengidget.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love