Triple Layer Peppermint Bark Recipes

LAYERED PEPPERMINT BARK

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.

TRIPLE LAYER PEPPERMINT BARK

Steps:

• Gather the ingredients.
• Put a gallon zipper bag inside a second zipper bag. Remove the plastic wrap from the peppermint candy and put the candy inside the gallon size zipper bags.
• Zip up both bags and then crush the peppermint candies with a meat tenderizer or a hammer (it should equal 1/2 cup crushed).
• Melt 1 bag of white chocolate chips in a bowl over boiling water stirring until smooth (the water should not touch the bowl). When it is smooth, turn off the heat. Stir in 1/4 cup of crushed peppermint.
• Pour the melted white chocolate chip and peppermint mixture over a small cookie sheet lined with parchment paper and smooth out towards the edges. Refrigerate for 20 minutes.
• Melt the bag of semi-sweet chocolate chips in a bowl over boiling water stirring until smooth (again, the water should not touch the bowl). When the chocolate is smooth, turn off the heat. Stir in 1/4 tsp peppermint oil into the semi-sweet chocolate.
• Pour the semi-sweet chocolate over the white chocolate layer. Smooth out over the white layer by smoothing out towards the edges and not back and forth. Refrigerate for another 20 minutes.
• Melt the last bag of white chocolate chips in a glass bowl over boiling water stirring until smooth (the water should not touch the bowl).
• Pour the melted white chocolate over the semi-sweet chocolate layer. Smooth out the white layer by smoothing it out towards the edges and not back and forth.
• Sprinkle the remaining crushed peppermint candy over the white chocolate. Refrigerator for another 20 minutes.
• Take the refrigerated bark out and let it sit on the counter for 10 minutes to cut the chill. This will make it easier to cut without the layers coming apart.
• Next, cut the bark into pieces.
• Each type of chocolate for this peppermint bark can be melted in the microwave. To microwave, put the chocolate or white chips in a glass bowl. Cook for 30-second intervals. Stir in between intervals so it cooks evenly. When the chocolate is smooth, it's ready. At this point, follow the directions above.

SALLY'S THREE-LAYER PEPPERMINT BARK

Steps:

• Turn a large baking sheet upside down and cover securely with foil. Mark out a 12x9-inch rectangle. Stir white chocolate in a metal bowl over barely simmering water (do NOT allow bowl to touch water) until chocolate is melted and smooth. Pour 2/3 cup onto foil and spread to fill the 9x12" rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.
• Stir bittersweet chocolate, cream, and extract over low heat until just melted and smooth; cool. Pour over white chocolate and spread to edges. Refrigerate until very firm, about 25 minutes.
• Rewarm remaining white chocolate but don't get too hot. Quickly pour over bittersweet chocolate and spread to edges. Sprinkle with remaining peppermint pieces. Chill until firm. Lift foil off cookie sheet and trim edges of candy. Cut crosswise into strips, then slide strips off foil and onto cutting surface. Cut into triangles or any shape you desire.

LAYERED PEPPERMINT CRUNCH BARK

Steps:

• Turn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-inch rectangle on foil. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.
• Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.
• Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.
• Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 15 minutes at room temperature before serving.

TRIPLE CHOCOLATE PEPPERMINT BARK

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.