Peppermint Bark Recipe 445 Recipes

ALMOST-FAMOUS 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 all but 3/4 cup of the semisweet chocolate in a heatproof bowl. Set the bowl over the saucepan of steaming water (do not let the bowl touch the water) and stir until one-third of the chocolate is melted. Remove the bowl from the saucepan; keep the steaming water over low heat. Gradually stir the reserved 3/4 cup semisweet chocolate into the bowl, a few pieces at a time, until all of the chocolate is melted. Return the bowl to the saucepan, 5 to 10 seconds at a time, to help melt the chocolate, if needed. 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 peppermint extract into the chocolate, then quickly pour into the prepared baking dish and spread in an even layer. Firmly tap the dish against the counter to remove any air bubbles. Set aside at room temperature until almost set, about 10 minutes.
• Meanwhile, put all but 1 cup 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 3/4 teaspoon peppermint extract; pour over the semisweet chocolate and spread in an even layer. Sprinkle immediately with the crushed candy canes, gently pressing them into the white chocolate. Set aside at room temperature until firm, about 1 hour. Lift the bark out of the pan using the foil and break it into pieces. Store in an airtight container at room temperature for up to 2 weeks.

PEPPERMINT BARK

Steps:

• Gather the ingredients.
• Unwrap the candy canes and place them in a food processor. Pulse on/off several times for 5 to 10 seconds each, until the canes have been crushed into small pieces.
• Alternately, place the candy canes in a large zip-close bag and seal tightly. Use a rolling pin to roll/smash the candy canes until they are the size you desire.
• Prepare a cookie sheet by covering it with smooth aluminum foil.
• Melt or temper the dark chocolate.
• Pour the chocolate onto the prepared cookie sheet and use an offset spatula or knife to spread it to an even thickness, a little more than 1/8-inch thick. The chocolate does not have to reach all sides of the sheet, as it will be broken up later anyhow.
• Place the tray in the refrigerator to firm up while you prepare the white chocolate.
• While the dark chocolate hardens, melt or temper the white chocolate.
• Stir in most of the candy cane bits, reserving about a quarter of the mixture to put on top.
• Remove the tray from the refrigerator and spread the white chocolate in an even layer over the dark chocolate.
• While the white chocolate is still wet, sprinkle the remaining candy cane pieces over the entire surface evenly. Press down very lightly to ensure they stick.
• Place the tray back in the refrigerator to firm up for 30 minutes.
• Once the peppermint bark is completely set, break into small, uneven pieces by hand. Serve immediately or bring to your annual Christmas cookie swap and enjoy.

PEPPERMINT BARK

Steps:

• Line a rimmed baking sheet with parchment paper and set aside. Set 12 ounces/340 grams semisweet chocolate in a microwave-safe bowl and microwave it in 5- to 25-second bursts, stirring occasionally, until it is melted and the temperature registers between 114 degrees and 118 degrees on an instant-read thermometer. Chocolate burns easily in the microwave, so go slowly. Try fewer seconds as the temperature starts getting close so that you don't overshoot the mark. (If you're a few degrees over, just keeping stirring the chocolate until it cools to the proper temperature.)
• Remove the bowl from the microwave and gradually stir in the remaining 4 ounces/115 grams semisweet chocolate until the temperature has come down to 88 to 89 degrees. (After a bit of practice you can actually see and feel the chocolate fall into temper. It takes on a slightly looser quality and becomes shinier. Be patient, this can take up to 10 to 12 minutes with some chocolate.) Now quickly pour the chocolate out onto the prepared pan and spread it into an even layer. Let the chocolate stand at room temperature until the layer has set, about 1 hour. (You can also refrigerate until set, about 30 minutes.)
• Now set 6 ounces/170 grams white chocolate in a microwave-safe bowl and microwave it in 5- to 25-second bursts, stirring occasionally, until it is melted and the temperature registers between 105 degrees and 110 degrees on an instant-read thermometer.
• Remove the bowl from the microwave and gradually stir in the remaining 2 ounces/55 grams white chocolate until the temperature has come down to about 85 degrees. Quickly stir in the peppermint extract. Drizzle the white chocolate mixture evenly over the semisweet chocolate. Immediately sprinkle with the candy cane.
• Let stand at room temperature until completely set, about 4 hours. To serve, break into pieces. Refrigerate leftover pieces as necessary.

PEPPERMINT BARK RECIPE BY TASTY

Steps:

• Place the mini candy canes in a zip top bag and use a rolling pin to crush them into small chunks. Transfer to a medium bowl.
• In a separate medium bowl, stir the peppermint extract into the melted chocolate chips. Pour onto a parchment paper-lined baking sheet and spread evenly with a spatula. Freeze for 5 minutes.
• Take the pan out of the freezer and pour the melted white chocolate over the chocolate, spreading evenly with a spatula.
• Sprinkle the crushed mini candy canes over the white chocolate.
• Freeze for at least 1 hour.
• Remove the bark from the freezer and break into pieces.
• Enjoy!

PEPPERMINT BARK

Steps:

• Preheat oven to 250. Line a 9x13 pan with foil, letting it hang over the sides. Spray foil. Pour the chocolate chips in an even layer on the foil. Place in oven for 5 minutes or until almost melted. Remove from oven, smooth with an offset spatula or knife. Place in refrigerator until cold and firm, about 20 minutes.
• Melt white chocolate chips in a double boiler or in a metal bowl over simmering water (don't let bottom of bowl touch water), until chocolate is almost melted. If you are daring, you can use your microwave. Remove bowl from water and stir until completely melted, stirring in extract. Let cool a little bit so it doesn't melt the chocolate layer when you pour it on top. Pour this over chocolate layer, and, working quickly, spread to cover. Sprinkle with crushed candy (I pressed the candy in just a bit).
• Chill until both layers are firm. Lift foil out of pan and shake off excess candy. Trim edges. Cut into 2" wide strips. Peel bark from foil and cut each strip as desired. Chill in covered container. Makes about 2 pounds.

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.