Peppermint Crunch Rocky Road Bark Recipes

PEPPERMINT CRUNCH ROCKY ROAD BARK

Steps:

• Prepare a baking tray by lining with baking or parchment paper. Roughly chop your mint chocolates and your chocolate mint biscuits. Crush your candy canes using a mortar and pestle or if you don't have one, a sandwich bag and a rolling pin.
• Add the milk and dark chocolate pieces to a heatproof bowl. Put a medium saucepan on a medium-low heat with about 2 inches of water in the bottom. Pop the bowl with the chocolate on top, ensuring the bottom of the bowl will not touch the water below. Let the steam slowly melt the chocolate, stirring occasionally. Once the chocolate is almost melted, its ok if there are still a few lumps there, remove from the heat gently stir until smooth. Stir through the peppermint extract.
• Working quickly, add MOST of your chocolate mint biscuits and the mint chocolate pieces (leaving a few behind to decorate the top) and all the marshmallows. Once everything is completely coated, pour the mixture out onto your prepared baking tray and smooth it out using a spatula until it forms one lumpy layer. Sprinkle over your leftover mint chocolate and chocolate mint biscuits and sprinkle over the crushed candy canes.
• Pop into the fridge to set for at least 1-2 hours or until firm. Then break the bark up into mismatched pieces, using a knife. Store in the refrigerated until ready to eat or serve.

PEPPERMINT CRUNCH BARK

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.

3-INGREDIENT PEPPERMINT ROCKY ROAD CANDIES

Steps:

• Line 2 rimmed baking sheets with parchment or wax paper. Heat chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth.
• Fold marshmallows and 1/2 cup candies into chocolate until evenly combined. Drop heaping tablespoonfuls of chocolate mixture onto prepared baking sheets; sprinkle with remaining 1/4 cup candies. Chill until set, about 30 minutes. Serve at room temperature.
• Do Ahead
• Candies can be made 5 days ahead; transfer to an airtight container and chill.