White Chocolate Peppermint Bark Recipes

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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

WHITE CHOCOLATE PEPPERMINT BARK



White Chocolate Peppermint Bark image

This is the chocolate bark that you see around cookie trays at Christmas time... at least you hope to! It's easy to make, but since there are only four ingredients make sure you get the best quality ingredients possible.

Provided by Meredith

Categories     Desserts/Sweets

Time 1h30m

Number Of Ingredients 4

6 ounces high quality semi-sweet chocolate (at least 60% cocoa, chopped)
6 ounces high quality white chocolate (chopped)
¼ teaspoon peppermint extract
20 to 30 peppermint swirl hard candies or candy canes

Steps:

  • Melt three quarters of the chopped semi-sweet chocolate in a double boiler or the microwave, stirring until smooth. When the chocolate has melted completely, remove the chocolate from the heat, add the remaining chopped semi-sweet chocolate and stir again until melted and smooth.
  • Pour the chocolate onto a baking sheet lined with parchment paper, or better yet, use a silicone baking sheet. Tip the baking sheet to spread the chocolate out evenly, creating a smooth surface. Transfer the baking sheet to the refrigerator and let the bark set up.
  • Melt three quarters of the chopped white chocolate in a clean double boiler or the microwave, stirring until smooth. When the white chocolate has melted completely, remove it from the heat, add the remaining chopped white chocolate and stir again until melted and smooth. Add the peppermint extract and stir to combine well.
  • Place the candies in a sealable bag and crack them into pieces by banging them with a rolling pin or meat tenderizer. Stir the candies into the white chocolate.
  • Pour the melted white chocolate on top of the dark chocolate on the baking sheet and spread it out to create a smooth surface.
  • Transfer the baking sheet to the refrigerator and let the bark set up. When firm, break the bark into pieces and store in an airtight container. Serve within a day or two.

Nutrition Facts : ServingSize -31 g, Calories 249 kcal, Carbohydrate 39 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 4 mg, Sodium 14 mg, Fiber 1 g, Sugar 31 g

WHITE CHOCOLATE PEPPERMINT BARK



White Chocolate Peppermint Bark image

Even fans of non-white chocolate enjoyed! Stored in the refrigerator, the bark will keep for a week.

Provided by Pamela Rose

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 47m

Yield 20

Number Of Ingredients 3

2 (11 ounce) packages white chocolate chips (such as Ghirardelli®)
12 peppermint candy canes, broken into pieces
¼ teaspoon peppermint oil

Steps:

  • Line an 11x17-inch baking sheet with parchment paper.
  • Melt white chocolate chips in a microwave-safe glass bowl on 50% power for 3 minutes. Stir well until bowl is no longer warm. Heat for 3 minutes more; stir. Heat for 1 minute more and stir; repeat as necessary until chocolate is completely smooth.
  • Stir candy canes and peppermint oil into the melted chocolate until well combined. Spread onto the prepared baking sheet. Smooth with a spatula. Refrigerate until set, 30 minutes to overnight. Break into pieces and store in an airtight container.

Nutrition Facts : Calories 240 calories, Carbohydrate 33.8 g, Cholesterol 6.5 mg, Fat 10.9 g, Protein 2.2 g, SaturatedFat 6.5 g, Sodium 39 mg, Sugar 27.9 g

WHITE CHOCOLATE BARK WITH PEPPERMINT STICK



White Chocolate Bark with Peppermint Stick image

Provided by Food Network

Categories     dessert

Time 37m

Yield 20 to 30 servings

Number Of Ingredients 3

8 ounces white chocolate, chopped
4 red-and-white peppermint sticks or candy canes, 6 inches long (recommended: King Leo Sticks or Red Bird)
2 drops peppermint oil or extract

Steps:

  • Melt the chocolate. Place the peppermint sticks in a heavy, locked plastic bag and crush them fine by whacking and then rolling them with a rolling pin. They should have about the same consistency as crushed ice. When the chocolate is melted, stir in the peppermint oil. Stir in all but 2 tablespoons of the crushed peppermint pieces and spread the mixture out on the cookie sheet, about 1/4-inch thick. It will not fill the pan completely. Sprinkle the reserved peppermint stick over the top. Let set at room temperature until hardened, about 2 hours. (Or, refrigerate for 30 minutes to harden more quickly.) Use your hands to break into pieces. Store in an airtight container for up to 2 weeks.

WHITE CHOCOLATE PEPPERMINT BARK



White Chocolate Peppermint Bark image

A very pretty holiday candy that is very easy to prepare, but with lovely results. Adapted from Family Fun magazine. Serving size will vary greatly depending upon how many pieces you break the candy into.

Provided by HeatherFeather

Categories     Candy

Time 30m

Yield 15-20 pieces

Number Of Ingredients 4

12 ounces quality white chocolate (such as Ghirardelli)
1/3 cup crushed candy cane, plus an extra
2 tablespoons crushed candy canes
2 tablespoons semi-sweet chocolate chips, melted

Steps:

  • Line a 9x13" baking pan with aluminum foil.
  • Break up the white chocolate into small pieces and melt in either a double boiler set over simmering water, or in the microwave according to the package directions.
  • Do not let the chocolate burn!
  • Remove from heat and stir in the 1/3 cup of crushed candy canes.
  • Immediately pour this mixture into the prepared pan and spread spoon with a rubber spatula, leaving a 1/2" border around the edge of the pan.
  • Don't worry if it doesn't look perfectly shaped, but try to get it as evenly flattened as possible.
  • Melt semisweet chocolate pieces.
  • Drizzle the melted semisweet chocolate all over the surface of the white chocolate.
  • Sprinkle with the remaining 2 tablespoons of crushed candy canes.
  • Set in the fridge until it firms up- this only takes a short time (about 15 minutes or so).
  • Cut or break the bark into serving pieces.
  • Jagged edges are ok.
  • These will look nice wrapped in plastic tin and tied with pink& white curling ribbon to give as holiday treats.

WHITE CHOCOLATE PEPPERMINT POPCORN BARK



White Chocolate Peppermint Popcorn Bark image

Found this today on www.popcorn.org. It looks like a winner to try at Christmas this year. I put used the cooking time as the cooling time.

Provided by enestvmel

Categories     Lunch/Snacks

Time 20m

Yield 5 cups, 5 serving(s)

Number Of Ingredients 3

5 cups popcorn, popped
12 ounces white chocolate, chopped or 12 ounces white candy coating
1 cup peppermint candy, crushed

Steps:

  • Cover a baking pan with foil or wax paper; set aside.
  • Place popcorn in a large bowl; set aside.
  • Melt chocolate in a double boiler over barely simmering water, stirring until smooth OR melt according to package directions.
  • Stir in crushed peppermints after chocolate is melted.
  • Pour chocolate mixture over popcorn mixture and stir to coat.
  • Spread onto prepared pan; allow to cool completely.
  • When chocolate is cooled and set, break into chunks for serving.
  • Store in an air-tight container at room temperature.

Nutrition Facts : Calories 366.8, Fat 21.8, SaturatedFat 13.2, Cholesterol 9.5, Sodium 61.2, Carbohydrate 40.3, Sugar 40.2, Protein 4

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.

WHITE CHOCOLATE PEPPERMINT CRUNCH



White Chocolate Peppermint Crunch image

This is my favorite confection to make at Christmas. Not only is it easy, it's delicious as well. I like to fill small bags with the crunchy candy to place in gift baskets.-Nancy Shelton, Boaz, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 1-1/2 pounds.

Number Of Ingredients 4

1 pound white candy coating, coarsely chopped
1 tablespoon butter
1 tablespoon canola oil
1 cup chopped peppermint candies or candy canes

Steps:

  • Line a baking sheet with parchment or waxed paper. In a microwave, melt candy coating; stir until smooth. Stir in butter and oil until blended. Stir in candies. Spread to desired thickness on prepared pan., Refrigerate until firm. Break into pieces. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 125 calories, Fat 6g fat (5g saturated fat), Cholesterol 1mg cholesterol, Sodium 5mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.

BAKER'S WHITE CHOCOLATE-PEPPERMINT BARK



BAKER'S White Chocolate-Peppermint Bark image

You don't need to be a master candymaker (or even own a candy thermometer) to make this super-easy BAKER'S White Chocolate-Peppermint Bark.

Provided by My Food and Family

Categories     Recipes

Time 45m

Yield 12 servings

Number Of Ingredients 4

3 pkg. (4 oz. each) BAKER'S White Chocolate
1 cup crushed hard peppermint candy
1 drop peppermint extract
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

  • Microwave chocolate in microwavable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted.
  • Stir in crushed candy and extract.
  • Spread into thin layer on waxed paper-covered baking sheet; sprinkle with coconut.
  • Refrigerate 30 min. or until firm. Break into small pieces.

Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 5 mg, Sodium 35 mg, Carbohydrate 32 g, Fiber 0 g, Sugar 27 g, Protein 2 g

PEPPERMINT BARK



Peppermint Bark image

Peppermint bark makes for a delicious and refreshing sweet treat. If you don't have a double boiler, use a metal bowl set over a pot of simmering water to make this recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 1/4 pounds or one 11-by-17-inch sheet

Number Of Ingredients 3

2 pounds white chocolate, chopped into 1/2-inch pieces
12 large candy canes
1/2 teaspoon peppermint oil

Steps:

  • Line an 11-by-17-inch baking sheet with parchment, and set aside.
  • In the top of a double boiler, melt white chocolate, stirring constantly.
  • With a chef's knife or meat tenderizer, cut or pound candy canes into 1/4-inch pieces.
  • Stir pieces of candy canes and peppermint oil into the melted chocolate. Remove from heat, and pour the mixture onto the prepared baking sheet; spread evenly. Chill until firm, 25 to 30 minutes. Break into pieces, and serve. Store in an airtight container in the refrigerator for up to one week.

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