3 Ingredient Dark Chocolate Peppermint Bark Recipes
3-INGREDIENT DARK CHOCOLATE PEPPERMINT BARK
Make this impressive but easy bark for a holiday gathering, gift-giving, or festive snacking.
Provided by Molly Baz
Yield Serves 10-12 people
Number Of Ingredients 3
Steps:
- Line a baking sheet with parchment. Bring a double boiler or a heatproof bowl set over a small pot of water to a low simmer. Place chocolate in bowl and gently stir until completely melted. Remove from heat and stir in peppermint extract.
- Pour chocolate mixture onto prepared baking sheet and spread evenly with a spatula or wooden spoon. Immediately sprinkle with crushed candy canes and press lightly to adhere.
- Freeze until hardened, about 5 minutes. Break into pieces and serve.
- Do Ahead
- Bark can be made up to 7 days ahead. Wrap tightly and keep chilled.
CHOCOLATE PEPPERMINT BARK - CHRISTMAS
Christmas candy - Two kinds of chocolate with peppermint chips. Yummy! So pretty, and great for gift giving. I have used chocolate bark (dark and white) with good results and it was less expensive, and hardens up beautifully
Provided by Jb Tyler
Categories Candy
Time 20m
Yield 1 1/2 pounds, 20-30 serving(s)
Number Of Ingredients 3
Steps:
- Line a 9x12 pan with parchment paper.
- Melt the dark chocolate (use the method you prefer, either double boiler, or microwave - cook 30 seconds in a heat-proof bowl, stir and repeat until you have a smooth consistency.
- Pour the melted dark chocolate on the parchment paper, spread the chocolate out until it is about 1/3" thick. You can do this by hitting the pan on the countertop repeatedly, or maybe you could use a spatula to spread the chocolate.
- Melt the white chocolate, using the steps above. After the chocolate is smooth, pour it on top of the dark chocolate - trying to make the layers the same thickness. (it's best to do this step while the white chocolate is still very soft -- I've had them separate when I broke them into pieces, I think the layers "stick" together better if the white chocolate has not hardened).
- Unwrap the starlite mints, or peppermints of your choice and put them into a heavy duty ziplock bag. Using a hammer or meat tenderizer - crush the mints then, while the white chocolate is still melted sprinkle on top.
- Let the chocolates harden in the refrigerator for 2 hours, then break the candy into pieces. This needs to be stored in the refrgerator if you live in a warm/humid climate.
DARK CHOCOLATE PEPPERMINT BARK
Classic dark chocolate peppermint bark gets a new look by swirling dark and white chocolate together. You can also layer them if you wish. Be sure to use real peppermint oil (not extract) so your chocolate won't seize into a big clump. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/2 pounds.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 142 calories, Fat 8g fat (5g saturated fat), Cholesterol 5mg cholesterol, Sodium 22mg sodium, Carbohydrate 16g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE PEPPERMINT BARK
Make and share this Chocolate Peppermint Bark recipe from Food.com.
Provided by .sam.
Categories Dessert
Time 35m
Yield 15-20 serving(s)
Number Of Ingredients 4
Steps:
- Melt semi-sweet/dark chocolate in a double boiler or in a bowl over a pan of hot water.
- Line a 9"x13" dish with aluminum foil.
- Pour into dish and spread evenly. Chill.
- Melt white chocolate.
- Cruch candy canes in a plastic bag.
- Pour white chocolate on top of semi-sweet/dark chocolate and spread evenly.
- Sprinkle crushed candy cane pieces over white chocolate.
- Refrigerate until set.
- When chocolate is hardened, break into pieces.
Nutrition Facts : Calories 236, Fat 19.1, SaturatedFat 11.7, Cholesterol 3.2, Sodium 25.9, Carbohydrate 20.2, Fiber 3.8, Sugar 13.6, Protein 4.3
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