Please Be My Valentine Peppermint Chocolate Bark Recipes

VALENTINE'S DOUBLE CHOCOLATE BARK

Valentine's Double Chocolate Bark image

Provided by Giada De Laurentiis

Time 1h

Yield 6 servings

Number Of Ingredients 3

Ingredients

4 ounces white chocolate, chopped
8 ounces bittersweet chocolate, chopped
Sprinkles, sanding sugar, candy hearts and coated chocolates, for toppings

Steps:

Bring a small pan with 1 inch of water to a boil over medium-low heat. Place the white chocolate in a small bowl and place over the simmering water. When it is almost halfway melted, remove the bowl from the heat to a towel. Continue to stir with a rubber spatula until completely melted. Set aside. Repeat with the bittersweet chocolate.
Pour the bittersweet chocolate onto a parchment-lined rimmed baking sheet and spread to 1/4-inch thick. Use a rubber spatula to drizzle the white chocolate over the bittersweet in zigzags and decorative patterns. Run the tip of a skewer through the chocolate in different directions to make swirls. Sprinkle with the toppings as desired. Refrigerate for about 30 minutes, then break into pieces.

PEPPERMINT AND PECAN CHOCOLATE BARK

Peppermint and Pecan Chocolate Bark image

These rich and chocolaty treats are great for holiday gift-giving -- if you can bring yourself to part with them. From Bon Appetit.

Provided by Bev I Am

Categories Candy

Time 10m

Yield 2 pounds

Number Of Ingredients 3

Ingredients

20 ounces mint chocolate, chopped (such as Ghirardelli)
1 (7 1/2 ounce) package red-and-white-striped hard peppermint candies, chopped (about 1 generous cup)
1 cup pecans, toasted,chopped

Steps:

Preheat oven to 250°F.
Line 17x11-inch rimmed baking sheet with parchment paper.
Sprinkle chopped chocolate evenly on parchment-lined sheet.
Place in oven just until chocolate is softened, about 5 minutes.
Remove from oven.
Using rubber spatula or back of spoon, spread chocolate evenly on sheet to edges.
Immediately sprinkle peppermint candies and pecans over chocolate.
Refrigerate until chocolate is firm, about 2 hours.
Cut chocolate bark into irregular bite-size pieces.
(Can be made 2 weeks ahead. Store between sheets of foil in airtight containers in refrigerator.) Makes about 2 pounds.

CHOCOLATE PEPPERMINT BARK - CHRISTMAS

Chocolate Peppermint Bark - Christmas image

Christmas candy - Two kinds of chocolate with peppermint chips. Yummy! So pretty, and great for gift giving. I have used chocolate bark (dark and white) with good results and it was less expensive, and hardens up beautifully

Provided by Jb Tyler

Categories Candy

Time 20m

Yield 1 1/2 pounds, 20-30 serving(s)

Number Of Ingredients 3

Ingredients

12 ounces quality white chocolate (like Ghirardelli)
12 ounces quality dark chocolate (like Ghirardelli)
1/2 cup crushed peppermint candy (I use starlite)

Steps:

Line a 9x12 pan with parchment paper.
Melt the dark chocolate (use the method you prefer, either double boiler, or microwave - cook 30 seconds in a heat-proof bowl, stir and repeat until you have a smooth consistency.
Pour the melted dark chocolate on the parchment paper, spread the chocolate out until it is about 1/3" thick. You can do this by hitting the pan on the countertop repeatedly, or maybe you could use a spatula to spread the chocolate.
Melt the white chocolate, using the steps above. After the chocolate is smooth, pour it on top of the dark chocolate - trying to make the layers the same thickness. (it's best to do this step while the white chocolate is still very soft -- I've had them separate when I broke them into pieces, I think the layers "stick" together better if the white chocolate has not hardened).
Unwrap the starlite mints, or peppermints of your choice and put them into a heavy duty ziplock bag. Using a hammer or meat tenderizer - crush the mints then, while the white chocolate is still melted sprinkle on top.
Let the chocolates harden in the refrigerator for 2 hours, then break the candy into pieces. This needs to be stored in the refrgerator if you live in a warm/humid climate.

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