Classic Peppermint Bark Recipes

PEPPERMINT BARK

Steps:

• Cover cookie sheet with waxed paper, aluminum foil or cooking parchment paper. Place candy coating in 8-cup microwavable measure or 2-quart microwavable casserole. Microwave uncovered on High 2 to 3 minutes, stirring every 30 seconds, until almost melted. Stir until smooth.
• Place peppermint candies in heavy plastic bag; crush with rolling pin or bottom of small heavy saucepan. Pour crushed candies into wire strainer. Shake strainer over melted coating until all of the tiniest candy pieces fall into the coating; reserve the larger candy pieces. Stir coating to mix evenly. Spread coating evenly on cookie sheet. Sprinkle evenly with remaining candy pieces. Let stand about 1 hour or until cool and hardened. Break into pieces. Chocolate-Peppermint Bark: Substitute chocolate-flavored candy coating for the vanilla candy coating. Drizzled Peppermint Bark: Heat 1/2 cup semisweet chocolate chips or white baking chips and 1 teaspoon shortening until melted. Drizzle over Peppermint Bark before letting stand 1 hour.

CLASSIC PEPPERMINT BARK

Steps:

• Coat a 9-by-12 1/2-inch rimmed baking sheet or 6 small loaf pans (2 1/2 by 5 inches) with cooking spray, and line with parchment, leaving an overhang on long sides. Pour melted chocolate into baking sheet or divide among pans (3 tablespoons each), and spread in an even layer. Sprinkle toppings over chocolate. Refrigerate until firm, at least 1 hour. Peel off parchment, and break bark into pieces.

PEPPERMINT BARK

Steps:

• Spread 1/3 of the peppermint candy over a 9x13-inch baking pan lined with wax paper.
• Melt the milk 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, just until melted. Pour the melted chocolate over peppermint candy in the prepared pan. Sprinkle another 1/3 of the candy on top of the milk chocolate. Refrigerate until the chocolate hardens, about 30 minutes.
• Melt 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. Stir in the oil-based peppermint flavoring. Pour the white chocolate over the milk chocolate, then spread the remaining 1/3 peppermint candy on top.
• Refrigerate until the white chocolate hardens, about 30 minutes. Cut or break into pieces to serve.

PEPPERMINT BARK

Steps:

• 1. Preheat oven to 250 degrees. Line a 9 x 13 pan with foil, let it hang over the sides. Spray foil with cooking spray.
• 2. Pour chocolate chips in an even layer on foil.
• 3. Place in oven 5 minutes.
• 4. Remove and smooth with a spatula. Place in refrigerator until firm (about 20 min.).
• 5. Melt white chocolate chips in a double boiler.
• 6. Stir in extract. Let cool a bit.
• 7. Pour over chocolate layer. Work quickly to spread.
• 8. Sprinkle with crushed candy. Gently press the candy into chocolate.
• 9. Chill until firm.
• 10. Lift foil, shake off excess candy. Cut into 2 inch wide strips. Chill in a covered container.