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.
TRIPLE-CHOCOLATE PEPPERMINT TREATS
Santa is sure to stop by your house if you leave these minty chocolate cookies waiting for him. They're quick and easy for the whole family to make together. -Teresa Ralston, New Albany, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 6-1/2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. Cream together butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In a separate bowl, whisk flour, cocoa, salt and baking soda; gradually beat into creamed mixture. Stir in semisweet and bittersweet chocolate chips. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake until set, 8-10 minutes. Cool 2 minutes before removing to wire racks to cool completely. , For frosting, melt white baking chips in a microwave; stir until smooth. In another bowl, beat cream cheese and confectioners' sugar until smooth. Beat in melted chips. Add enough milk to reach desired consistency. Frost cookies; sprinkle with peppermint candies.
Nutrition Facts : Calories 99 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 72mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
TRIPLE LAYER CHOCOLATE PEPPERMINT BARS
This recipe was printed in a recent issue of the Cooking Club of America magazine. Note- Pulse 24 chocolate wafer cookies in food processor or place in plastic bag and crush with a rolling pin to make cookie crumbs. Also noted, crush peppermint candies with flat side of meat mallet; shake crushed candy in fine strainer to remove fine candy powder. Prep time is a guesstimate. Posting for safe keeping.
Provided by Kerena
Categories Bar Cookie
Time 43m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Line 8" square baking pan with foil; spray foil with cooking spray.
- To make crust - Heat chocolate mint chips and butter in medium saucepan over medium low heat until melted, stirring constantly. Remove from heat; stir in cookie crumbs. Press into bottom of pan.
- Bake 6-8 minutes or until fragrant. Cool competely on wire rack.
- To make filling - Heat 1/2 c chocolate mint chips and 1 T butter in small saucepan over medium low heat until melted, stirring constantly. Remove from heat; cool to room termperature.
- Beat remaining 1/4 c butter and cream cheese in large bowl at medium speed until smooth. Beat in 2 T cream and peppermint extract and vanilla. Reduce speed to low; beat in cooled chocolate mixture. Slowly beat in powdered sugar. Stir in remaining 1/4 c chocolate mint chips. Spread over crust; smooth top. Refrigerate 15 minutes or until set.
- To make topping - Meanwhile, place chopped chocolate in medium bowl. Bring cream to a boil in small saucepan over medium heat; pour over chocolate. Let stand 1 minute; stir until smooth. Cool at room temperature 3-5 minutes or until slightly thickened but still pourable. Spread over filling; sprinkle with peppermint candies. Refrigerate 1 hour our until set. Store in refrigerator.
Nutrition Facts : Calories 151.8, Fat 8.9, SaturatedFat 5.2, Cholesterol 15.7, Sodium 35, Carbohydrate 19.4, Fiber 0.9, Sugar 13.1, Protein 1.3
3-INGREDIENT DARK CHOCOLATE PEPPERMINT BARK
Make this impressive but easy bark for a holiday gathering, gift-giving, or festive snacking.
Provided by Molly Baz
Yield Serves 10-12 people
Number Of Ingredients 3
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
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.
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.
MILK CHOCOLATE PEPPERMINT BARK
This peppermint bark has a delicious milk chocolate layer on the bottom with white chocolate and bits of candy canes on top.
Provided by caityb19
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 2h
Yield 50
Number Of Ingredients 4
Steps:
- Line a 12x18 inch jelly roll pan with aluminum foil.
- Melt the milk chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the peppermint extract. Spread the chocolate evenly in the prepared pan; chill until set, about 30 minutes.
- Meanwhile, melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes. Stir in 1/4 cup of the crushed candy canes. Spread the white chocolate mixture evenly over the milk chocolate. Sprinkle the remaining candy cane pieces evenly over the white chocolate layer. Chill until set, about 1 hour. Break into small pieces to serve.
Nutrition Facts : Calories 167.2 calories, Carbohydrate 20.2 g, Cholesterol 7.4 mg, Fat 9.3 g, Protein 1.9 g, SaturatedFat 5.6 g, Sodium 38.8 mg, Sugar 17.7 g
CHOCOLATE PEPPERMINT BARK
Chocolaty pepperminty goodness!
Provided by Stephie.Janel
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h21m
Yield 6
Number Of Ingredients 4
Steps:
- Line a baking sheet with waxed paper.
- Melt chocolate chips in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 3 to 5 minutes.
- Melt white chocolate chips in top of a separate double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 3 to 5 minutes. Stir in vegetable oil and peppermint extract.
- Pour chocolate onto lined baking sheet; spread with spatula. Drizzle white chocolate over chocolate; swirl with a fork.
- Refrigerate until bark is hardened, about 1 hour.
Nutrition Facts : Calories 222.8 calories, Carbohydrate 26.1 g, Cholesterol 3.2 mg, Fat 14.1 g, Fiber 1.7 g, Protein 2.2 g, SaturatedFat 8.2 g, Sodium 18.9 mg, Sugar 23.7 g
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