Christmas Bark Recipes

Steps:

• Line a small rimmed baking sheet with parchment paper. Set aside.
• Place 2 inches of water in each of 2 medium saucepans. Bring to a boil over high heat, then immediately reduce the heat so the water stays at a very gentle simmer.
• Place the white chocolate chips in a large heatproof bowl and the dark chocolate chips in another large heatproof bowl. Place the bowls over the simmering water in the pans. Stir the pots occasionally with rubber spatulas until smooth, being sure to use a separate spatula for each to keep the chocolates separate.
• Pour the melted white chocolate into the prepared baking sheet. Spread the chocolate evenly with an offset spatula or the same rubber spatula. Place in the freezer to firm up, about 5 minutes.
• Stir the peppermint extract into the dark chocolate. Remove the chilled white chocolate from the freezer and pour the dark chocolate on top. Spread the dark chocolate evenly on the baking sheet, then sprinkle with the pretzels, rice cereal and crushed candy. Press the toppings gently into the dark chocolate so they'll stay in place when the chocolate hardens. Place back in the freezer until the chocolate is firm to the touch, 5 to 7 minutes.
• Cut the bark into 24 pieces, or break it into shards with your hands for a more rustic look. Store in an airtight container in a cool dry place, or refrigerate.

Steps:

• Melt almond bark or white chocolate chips in microwave or use a double boiler on stove top.
• Stir in remaining ingredients and mix well.
• Line a cookie sheet with wax paper. Quickly place by teaspoonfuls onto waxed paper. Allow to set up and harden. (I sometimes refrigerate them for a few minutes.).

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.