WHITE CHOCOLATE PEPPERMINT BARK
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
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
GHIRARDELLI HOLIDAY BARK 4 WAYS: PEPPERMINT BARK
Melted dark chocolate mixed with peppermint chunks is drizzled with white chocolate and chilled on a baking sheet for a sweet holiday treat or gift! Click on the links in the footnotes for 3 variations.
Provided by Ghirardelli
Categories Trusted Brands: Recipes and Tips Ghirardelli®
Time 1h5m
Yield 12
Number Of Ingredients 3
Steps:
- Line a baking sheet with parchment paper. Set aside.
- Place 2 chopped chocolate bars in the top pan of a double boiler over hot but not boiling water. (You may also use a glass or metal mixing bowl on top of a saucepan half filled with water.) Allow the chocolate to melt, stirring occasionally. Remove from heat and let stand to cool for 15 minutes.
- Stir remaining 1 bar of chopped chocolate into the melted chocolate. Stir until melted and smooth.
- Stir in 3/4 cup peppermint chunks. Pour mixture onto the prepared baking sheet. Spread about 1/4 inch thick. Sprinkle with the remaining peppermint chunks.
- In a small microwave-safe bowl, microwave the white chocolate on medium power (50 percent) in 30 second intervals, stirring between intervals until melted.
- Remove and stir. If chocolate is not melted, return it to the microwave and repeat the heating step, stirring every 30 seconds to avoid scorching.
- Spoon white chocolate mixture into a large self-sealing plastic bag. Snip off one corner; drizzle chocolate over bark.
- Chill for 30 minutes or until firm. Use parchment to lift candy; break into pieces. Store between sheets of waxed paper in an airtight container at room temperature up to 3 days or in the refrigerator up to 2 weeks.
Nutrition Facts : Calories 296.9 calories, Carbohydrate 32.3 g, Cholesterol 9 mg, Fat 18.4 g, Protein 3.1 g, SaturatedFat 13 g, Sodium 34.9 mg, Sugar 13.5 g
CHOCOLATE PEPPERMINT BARK - CHRISTMAS
Christmas candy - Two kinds of chocolate with peppermint chips. Yummy! So pretty, and great for gift giving. I have used chocolate bark (dark and white) with good results and it was less expensive, and hardens up beautifully
Provided by Jb Tyler
Categories Candy
Time 20m
Yield 1 1/2 pounds, 20-30 serving(s)
Number Of Ingredients 3
Steps:
- Line a 9x12 pan with parchment paper.
- Melt the dark chocolate (use the method you prefer, either double boiler, or microwave - cook 30 seconds in a heat-proof bowl, stir and repeat until you have a smooth consistency.
- Pour the melted dark chocolate on the parchment paper, spread the chocolate out until it is about 1/3" thick. You can do this by hitting the pan on the countertop repeatedly, or maybe you could use a spatula to spread the chocolate.
- Melt the white chocolate, using the steps above. After the chocolate is smooth, pour it on top of the dark chocolate - trying to make the layers the same thickness. (it's best to do this step while the white chocolate is still very soft -- I've had them separate when I broke them into pieces, I think the layers "stick" together better if the white chocolate has not hardened).
- Unwrap the starlite mints, or peppermints of your choice and put them into a heavy duty ziplock bag. Using a hammer or meat tenderizer - crush the mints then, while the white chocolate is still melted sprinkle on top.
- Let the chocolates harden in the refrigerator for 2 hours, then break the candy into pieces. This needs to be stored in the refrgerator if you live in a warm/humid climate.
HOLIDAY PEPPERMINT BARK
Make and share this Holiday Peppermint Bark recipe from Food.com.
Provided by StrangeAsAngels
Categories Candy
Time 11m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Line baking sheet with waxed paper.
- Microwave morsels on medium high for 1 minute or until smooth.
- Place peppermint candies in a plastic bag and smash.
- While holding strainer over melted morsels pour crushed candies into strainer.
- Stir mixture.
- Spread mixture to desired thickness on baking sheet.
- Let stand for 1 hour or until firm.
- Break into pieces.
Nutrition Facts : Calories 288.2, Fat 13.7, SaturatedFat 8.3, Cholesterol 6, Sodium 44.3, Carbohydrate 39.9, Sugar 34.6, Protein 2.5
WHITE CHRISTMAS PEPPERMINT BARK
An easy one for the holiday cookie tray! Who would ever think that just 2 ingredients could be so, so good?! Simple simon, but one of my favorites! (photo from bing images)
Provided by Kelly Williams @WildfloursCottageKitchen
Categories Candies
Number Of Ingredients 2
Steps:
- In medium or large microwave save bowl, melt candies in medium-high heat til melted, stirring occaisionally. I use 80% heat, but not high as candy can scorch!)While melt, place candy canes or mints into large ziplock baggy and crush with a hammer on a cutting board. Crush to small pieces. Pour melted chocolate onto cookie sheet lined with parchment paper. Sprinkle with crushed candy. Lightly press and large pieces into the chocolate just a tiny bit so when it hardens, they don't fall off. Place in fridge to harden. Break into whatever sized pieces you like.
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