PEPPERMINT BARK RECIPE BY TASTY
Here's what you need: mini candy canes, chocolate chips, peppermint extract, white chocolate chip
Provided by Katie Aubin
Categories Desserts
Yield 15 servings
Number Of Ingredients 4
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!
Nutrition Facts : Calories 531 calories, Carbohydrate 74 grams, Fat 28 grams, Fiber 2 grams, Protein 5 grams, Sugar 57 grams
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.
Nutrition Facts : Calories 209 kcal, Carbohydrate 27 g, Cholesterol 5 mg, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, Sodium 22 mg, Sugar 22 g, Fat 11 g, ServingSize 1 1/2 lbs (20 servings), UnsaturatedFat 0 g
MILK CHOCOLATE PEPPERMINT BARK
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
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
PEPPERMINT BARK
Milk chocolate and white chocolate make this a sweet treat for anyone. Great for the holidays and care packages.
Provided by grhmcrkr613
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h40m
Yield 24
Number Of Ingredients 4
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.
Nutrition Facts : Calories 329.7 calories, Carbohydrate 40.9 g, Cholesterol 12.9 mg, Fat 18.1 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 11 g, Sodium 45.3 mg, Sugar 37.2 g
CANDY CANE BARK
This Christmas treat was published in the local paper 3 Xmas's ago along with other white chocolate recipes and for the next few days, you couldn't find white chocolate anywhere! These are incredibly easy and very tasty; looks great wrapped in cellophane and given as a little gift.
Provided by Lennie
Categories Candy
Time 1h2m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Break candy canes into 2 or 3 pieces and place in a plastic bag and close top; smash with kitchen mallet to take out your frustrations and pulverize the candy.
- In a small bowl, melt chocolate in microwave oven with Medium-Low power, checking every 30 seconds or so; white chocolate burns easily even in the microwave so better safe than sorry.
- Cover a cookie sheet with wax paper.
- Stir candy cane crumbs into melted white chocolate and stir well to combine.
- Pour chocolate mixture onto wax paper, spreading thin with a spatula.
- Stash cookie sheet in fridge about an hour or until it hardens.
- Hold wax paper by one corner and start peeling it back, breaking off pieces of the bark; store pieces in airtight container in fridge.
- Keeps well.
Nutrition Facts : Calories 152.7, Fat 9.1, SaturatedFat 5.5, Cholesterol 4, Sodium 25.5, Carbohydrate 16.8, Sugar 16.7, Protein 1.7
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