Triple Layer Peppermint Bark Recipes

PEPPERMINT BARK TRIFLE

Steps:

• In a bowl, beat cream cheese, sugar, milk and extract until smooth. Fold in whipped cream; set aside., Place a third of the cake in a 3- or 4-qt. trifle dish or serving bowl. Top with a third of each of the cream cheese mixture, crushed peppermint and peppermint bark. Repeat layers twice; garnish with additional bark. Cover and refrigerate at least 4 hours.

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.

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.

LOADED PEPPERMINT BARK

Steps:

• Line a 9-by-13-inch baking dish with aluminum foil, shiny-side up; smooth out any wrinkles.
• Heat 1 inch of water in a saucepan over low heat until steaming. Put half of the bittersweet chocolate in a heatproof bowl. Set the bowl over the saucepan of steaming water (do not let the bowl touch the water) and heat, stirring, until most of the chocolate is melted. Remove the bowl from the saucepan; keep the steaming water over low heat. Gradually stir in the remaining bittersweet chocolate a few pieces at a time, until all of the chocolate is melted. Return the bowl to the saucepan if needed, 5 to 10 seconds at a time, to help melt the chocolate. Do not rush this step: It may take up to 10 minutes to melt the chocolate.
• Wipe off any moisture from the bottom of the bowl. Stir 3/4 teaspoon of the peppermint extract into the chocolate, then quickly pour into the prepared baking dish and spread in an even layer. Firmly tap the bottom of the dish against the counter to remove any air bubbles. Set aside.
• Meanwhile, put all of the white chocolate in a large heatproof bowl and repeat the melting process over the steaming water; dry off the bottom of the bowl. Stir in the remaining 1/4 teaspoon peppermint extract.
• Dollop tablespoons of the white chocolate mixture over the bittersweet chocolate. Drag a toothpick in loops and swirls through the white and dark chocolate to create a marbling effect. Sprinkle immediately with the chopped peppermint patties and crushed candy canes, gently pressing them into the chocolate. Set aside at room temperature until firm, about 1 hour.
• Lift the bark out of the dish using the foil and break it into pieces. Store in an airtight container at room temperature for up to 2 weeks.

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.

TRIPLE LAYER CHOCOLATE PEPPERMINT BARS

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.

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.

5-INGREDIENT PEPPERMINT BARK

Steps:

• Lightly grease a 9x9 inch pan and line with waxed paper, smoothing out wrinkles; set aside.
• Place the semisweet chocolate and 1 teaspoon of the canola oil 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. When the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract.
• Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour.
• Place the white chocolate and the remaining 1 teaspoon canola oil 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. When the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract.
• Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. Sprinkle the remaining crushed candy over the top and gently press in. Refrigerate until completely hardened. Remove from pan; break into small pieces to serve.