Sleepy Hollow Peppermint Bark Recipes

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.

HOLIDAY PEPPERMINT BARK

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.

SLEEPY HOLLOW PEPPERMINT BARK

Steps:

• Heat oven to 310 degrees. Space out 15-20 unwrapped candies on two parchment lined baking sheets. (Keeping two baking sheets in the oven at a time ensures you constantly have something to work with and saves your rom just sitting there twiddling your thumbs.) Allow to melt just a bit (5-7 minutes) and pull out first sheet. You're going to be stretching and twisting the candies around one another to eventually shape a tree. If you're frustrated with how they're sticking or if anything breaks, simply heat with a Brûlée torch or handheld lighter for a moment and reapply. If you accidentally burn it (which I did several times), just toss it. Definitely use the torch at the base of your candy cane trunk before applying to stand-you want as sound a structure as you can get!
• Once you have your peppermint skeleton, now's the fun part of painting on the chocolate. Melt down chocolate in a double boiler until its just in a liquid state (110 degrees on candy thermomter is ideal for chocolate). GENTLY paint chocolate onto your skeleton, doing several coats and re-heating chocolate as needed. When desired affect is achieved, hand-paint several spare peppermint candies with black stripes and adhere using any extra chocolate.
• Using fine paint brushes, paint your tree with edible paints making highlights and low lights where they seem appropriate. Clean any mess from base using a warm clean cloth. Melt down white chocolate and pour into base to create clean smooth effect.

WHITE CHOCOLATE PEPPERMINT BARK

Steps:

• Line a 9x13" baking pan with aluminum foil.
• Break up the white chocolate into small pieces and melt in either a double boiler set over simmering water, or in the microwave according to the package directions.
• Do not let the chocolate burn!
• Remove from heat and stir in the 1/3 cup of crushed candy canes.
• Immediately pour this mixture into the prepared pan and spread spoon with a rubber spatula, leaving a 1/2" border around the edge of the pan.
• Don't worry if it doesn't look perfectly shaped, but try to get it as evenly flattened as possible.
• Melt semisweet chocolate pieces.
• Drizzle the melted semisweet chocolate all over the surface of the white chocolate.
• Sprinkle with the remaining 2 tablespoons of crushed candy canes.
• Set in the fridge until it firms up- this only takes a short time (about 15 minutes or so).
• Cut or break the bark into serving pieces.
• Jagged edges are ok.
• These will look nice wrapped in plastic tin and tied with pink& white curling ribbon to give as holiday treats.

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.