White Dark Chocolate Mint Swirl Bark Recipes

WHITE CHOCOLATE BARK WITH PEPPERMINT STICK

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

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.

WHITE AND DARK CHOCOLATE DOGWOOD BARK

Steps:

• Preheat the oven to 325 degrees . Toast the pecans on a baking sheet in the preheated oven for 8 minutes. remove the nuts from the oven and set aside to cool at room temperature until needed.
• Heat 1-inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the white chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 4 minutes. Transfer the melted chocolate to a 1-quart bowl and set aside. Thoroughly wash and dry the top half of the double boiler.
• Heat 1 inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 6 minutes. Transfer the melted chocolate to a 4-quart bowl. Allow the chocolate to stand at room temperature for 5 minutes before proceeding. Add the pecans to the bowl of melted semisweet chocolate. Use a rubber spatula to fold in the pecans until combined. Pour the chocolate pecan mixture onto a nonstick baking sheet with sides and use a rubber spatula to spread evenly. drizzle the white chocolate, one tablespoon at a time, over the entire surface of the chocolate pecan mixture.
• Use a rubber spatula to spread and blend the white chocolate into the surface of the chocolate pecan mixture creating a marbleized effect (be careful not to overblend which would diminish the marbleized effect). Allow the mixture to cool at room temperature for 30 minutes. Cover the baking sheet with plastic wrap and refrigerate until the bark is hard, about 1 hour. Remove the baking sheet from the refrigerator and transfer the bark to a cutting board. Use a cook's knife to cut the bark into irregular pieces. Refrigerate in a tightly sealed plastic container until ready to use.

BAKER'S CHOCOLATE SWIRL-PEPPERMINT BARK

Steps:

• Microwave chocolates in separate medium microwaveable bowls on HIGH 1-1/2 min. or until almost melted, stirring after 1 min. Stir until chocolates are completely melted.
• Drop spoonfuls of chocolate mixtures alternately onto waxed paper-covered baking sheet; swirl gently with knife. Sprinkle with crushed candy.
• Refrigerate 1-1/2 hours or until firm. Break into pieces.

STAR-STUDDED MINT CHOCOLATE BARK

Steps:

• Line a baking sheet with waxed paper.
• Unwrap mints and place in a food processor; blend until mints are reduced to dust and small pieces.
• Melt 2 cups white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, 3 to 4 minutes. Add crushed peppermints and fold in until well mixed. Spread mixture evenly onto prepared baking sheet.
• Melt dark chocolate chips in the previously used microwave-safe bowl in 30-second intervals, stirring after each melted, 1 to 2 minutes. Spoon dollops of the melted dark chocolate onto the white chocolate mixture and spread evenly. Place remaining white chocolate chips on top at desired intervals. Sprinkle bark with red sugar.
• Refrigerate bark until completely solid, about 4 hours. Peel off waxed paper and break bark into pieces.

WINTER BARK

Steps:

• Place white chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally, until chocolate melts. Remove from heat.
• Melt bittersweet chocolate in a heatproof bowl set over a pot of simmering water, stirring occasionally. Stir in peanuts. Spread on a parchment-lined rimmed baking sheet, spreading peanuts in a single layer. Drop spoonfuls of white chocolate on top, and swirl chocolates with a skewer. Refrigerate until set, about 1 hour. Break bark into large pieces.

DARK CHOCOLATE PEPPERMINT BARK

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.