Triple Chocolate Peppermint Bark Recipes

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TRIPLE CHOCOLATE PEPPERMINT BARK



Triple Chocolate Peppermint Bark image

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

8 oz (226 g) bittersweet chocolate, 60 to 70 percent, finely chopped
8 oz (226 g) semisweet chocolate, finely chopped
⅓ cup (80 g) heavy cream
¾ teaspoon peppermint extract
8 oz (226 g) good white chocolate, finely chopped
3 candy canes, crushed (or a handful of peppermint candies, crushed)

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



Triple-Chocolate Peppermint Treats image

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

1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 cup semisweet chocolate chips
1/2 cup 60% cacao bittersweet chocolate baking chips
WHITE CHOCOLATE FROSTING:
1/2 cup white baking chips
4 ounces cream cheese, softened
3 cups confectioners' sugar
2 to 3 tablespoons 2% milk
1/3 to 1/2 cup crushed peppermint candies

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



Triple Layer Chocolate Peppermint Bars image

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

1/2 cup mint chocolate chips
1/4 cup unsalted butter, cut up
1 1/4 cups chocolate cookie crumbs
3/4 cup mint chocolate chips, divided
1 tablespoon unsalted butter, plus 1/4 c softend and divided
2 ounces cream cheese, softened
2 tablespoons heavy whipping cream or 2 tablespoons half-and-half
3/8 teaspoon peppermint extract
1/4 teaspoon vanilla
3 cups powdered sugar
4 ounces semisweet chocolate, chopped
1/3 cup heavy whipping cream
2 tablespoons peppermint candies, crushed

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



3-Ingredient Dark Chocolate Peppermint Bark image

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

12 ounces high-quality dark chocolate, coarsely chopped
1/2 teaspoon peppermint extract
5 candy canes, coarsely crushed

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



Dark Chocolate Peppermint Bark image

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

2 packages (10 to 12 ounces each) white baking chips
1/2 teaspoon peppermint oil
1/4 cup dark chocolate chips
2 tablespoons crushed peppermint candies

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



Triple-Chocolate Peppermint Trifle image

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

Vegetable oil cooking spray
1/2 cup whole milk
2 tablespoons unsalted butter
3/4 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature
3/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
1/4 cup granulated sugar
1/3 cup chocolate-flavored liqueur, such as Godiva
2 1/2 cups heavy cream
12 ounces white chocolate, finely chopped
1/2 cup coarsely chopped peppermint candies or candy canes
8 ounces milk chocolate, finely chopped
2 cups heavy cream
3 large egg yolks, room temperature
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
1/4 cup coarsely chopped peppermint candies or candy canes

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



Milk Chocolate Peppermint Bark image

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

2 (12 ounce) packages milk chocolate chips
2 (12 ounce) packages white chocolate chips
2 teaspoons peppermint extract
8 peppermint candy canes, crushed, divided

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



Chocolate Peppermint Bark image

Chocolaty pepperminty goodness!

Provided by Stephie.Janel

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 1h21m

Yield 6

Number Of Ingredients 4

1 cup chocolate chips
½ cup white chocolate chips
½ teaspoon vegetable oil
½ teaspoon peppermint extract

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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From taketwotapas.com


TRIPLE CHOCOLATE BARK RECIPE ON FOOD52 | RECIPE | PEPPERMINT BARK ...
Dec 20, 2013 - Adapted from Orangette's famous peppermint bark. Dec 20, 2013 - Adapted from Orangette's famous peppermint bark. Dec 20, 2013 - Adapted from Orangette's famous peppermint bark. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with …
From pinterest.com


TRIPLE CHOCOLATE PEPPERMINT SANDWICH COOKIES | GHIRARDELLI
In a medium saucepan over medium heat, bring cream to a boil. Pour hot cream over Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and let stand for 3-5 minutes. Add in peppermint extract and whisk until smooth. Cover bowl and place ganache in refrigerator. Stir every so often until thick, for about 1 hour.
From ghirardelli.com


TRIPLE CHOCOLATE PEPPERMINT BARK COOKIES (WITH OPTIONAL …
Melt the chopped white chocolate in the microwave for 10 seconds at a time or in a pot over very low heat on the stove while stirring constantly. Dip a spoon into melted white chocolate and drizzle over one side (half) of cooled cookie. Place onto a parchment or silicone baking mat-lined baking sheet. Sprinkle crushed candy canes on top of white chocolate and let dry until hardened.
From torteandeat.com


DELICIOUS HOMEMADE PEPPERMINT BARK - EASY RECIPE CHEF
2019-12-01 Pour the remaining white chocolate over the set dark chocolate and top with the crushed candy canes. Place into the fridge for at least 15 minutes to completely set. Remove the peppermint bark from the tin by pulling up the foil. Cut into small squares. This will last in the fridge for at least 2 weeks.
From easyrecipechef.com


TRIPLE CHOCOLATE COOKIES N' CREAM PEPPERMINT BARK - BAKING BITES
2009-12-08 Triple Chocolate Cookies n’ Cream Peppermint Bark 8-oz dark chocolate, chopped 8-oz milk chocolate, chopped 8-oz white chocolate, chopped 2 cups crushed peppermint Oreo-type cookies or 1 cup crushed peppermint candies. Very lightly grease an 8×8-inch square baking pan with cooking spray. In a medium-sized, microwave safe bowl, …
From bakingbites.com


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