PEPPERMINT BARK
This is a copycat of the William Sonoma Bark that costs $22 a lb. I have never tried their version, but when my mom told me she liked it, I went on a search to find the recipe. Make sure to buy white chocolate chips that contain cocoa butter to get a smooth melt- otherwise, you will end up with clumpy chocolate. Use good quality chocolate chips (belgian, semi-sweet, or bittersweet) for the best results.This recipe is so simple and delicious my only hope is that I'm able to save a piece for my mom. Recipe by Rita Nader Heikenfeld.
Provided by cookiedog
Categories Candy
Time 25m
Yield 2 pounds
Number Of Ingredients 4
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.
Nutrition Facts : Calories 2043.1, Fat 123.9, SaturatedFat 74.3, Cholesterol 47.7, Sodium 223.1, Carbohydrate 243.3, Fiber 10.5, Sugar 226.8, Protein 20.5
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
PEPPERMINT BARK COOKIES
The combination of white peppermint bark atop a chocolate cookie base equals the ultimate holiday treat. This big-batch recipe is ideal for cookie swaps, festive parties or even wrapping up as gifts. It is also easy enough for baking with the whole family. Instead of forming individual cookies, you break the giant sheet into pieces, just like you would with traditional bark.
Provided by Food Network Kitchen
Categories dessert
Time 3h25m
Yield 2 to 3 dozen cookies
Number Of Ingredients 12
Steps:
- For the chocolate cookies: Cut two 13-by-18 pieces of parchment. Whisk together the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl.
- Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until creamy, about 2 minutes. Reduce the mixer speed to low, then gradually add the flour mixture and beat until just incorporated, about 2 minutes more.
- Place a sheet of parchment on a work surface. Transfer the dough to the parchment and cover with another sheet of parchment. Use a rolling pin to flatten the dough into an even layer that reaches the edges of the parchment. Slide the parchment and dough onto a 13-by-18-inch rimmed baking sheet and freeze until firm, about 20 minutes.
- Meanwhile, position a rack in the center of the oven and preheat to 350 degrees F.
- Remove the top parchment from the dough and bake until firm and no longer shiny, 20 to 25 minutes. Transfer the baking sheet to a rack and cool completely.
- For the peppermint bark: Put all but 1 cup of the white chocolate in a large heatproof bowl set over a saucepan of barely simmering 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 saucepan over low heat. Gradually stir the reserved 1 cup white chocolate into the bowl, a few pieces at a time, until all of the chocolate is melted; return the bowl to the saucepan for 5 to 10 seconds at a time as needed. Do not rush this step: It may take up to 10 minutes to melt all the chocolate.
- Wipe off any moisture from the bottom of the bowl. Stir the peppermint extract into the chocolate, then quickly pour over the cooled cookie base and spread in an even layer with a rubber spatula or small offset spatula.
- Sprinkle immediately with the peppermint candies, gently pressing the pieces into the white chocolate. Set aside at room temperature until firm, about 2 hours.
- Lift the bark cookie out of the baking sheet using the parchment and break it into pieces.
ALMOST-FAMOUS PEPPERMINT BARK
Execs at Williams-Sonoma were just trying to build up their food-gifts selection when they started selling peppermint bark in 1999. Little did they know that they'd created a monster: The candy quickly gained a cult following. Fans are known to stake out stores for months until the stuff hits shelves in the fall. (It tends to sell out before Christmas.) And food bloggers have been trying to knock off the recipe for years. Food Network Kitchens gave it a whirl and came up with this near-perfect copy.
Provided by Food Network Kitchen
Time 1h45m
Yield About 2 pounds of bark
Number Of Ingredients 4
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.
LOADED PEPPERMINT BARK
Make this iconic holiday treat with triple the peppermint power: peppermint extract, mini peppermint patties and candy canes!
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield about 1 1/4 pounds bark
Number Of Ingredients 5
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 half of the bittersweet chocolate in a heatproof bowl. Set the bowl over the saucepan of steaming water (do not let the bowl touch the water) and heat, stirring, until most of the chocolate is melted. Remove the bowl from the saucepan; keep the steaming water over low heat. Gradually stir in the remaining bittersweet chocolate a few pieces at a time, until all of the chocolate is melted. Return the bowl to the saucepan if needed, 5 to 10 seconds at a time, to help melt the chocolate. 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 of the peppermint extract into the chocolate, then quickly pour into the prepared baking dish and spread in an even layer. Firmly tap the bottom of the dish against the counter to remove any air bubbles. Set aside.
- Meanwhile, put all 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 1/4 teaspoon peppermint extract.
- Dollop tablespoons of the white chocolate mixture over the bittersweet chocolate. Drag a toothpick in loops and swirls through the white and dark chocolate to create a marbling effect. Sprinkle immediately with the chopped peppermint patties and crushed candy canes, gently pressing them into the chocolate. Set aside at room temperature until firm, about 1 hour.
- Lift the bark out of the dish using the foil and break it into pieces. Store in an airtight container at room temperature for up to 2 weeks.
PEPPERMINT BARK BROWNIES
I always look forward to making peppermint bark during the winter holidays. Here I combine its flavors with a simple bittersweet brownie recipe. The brownies come together quickly and are the perfect base for the sweetness of the white chocolate and crushed peppermint candies.
Provided by Dan Langan
Categories dessert
Time 3h10m
Yield 16 brownies
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F. Spray an 8-inch square pan with baking spray, line with parchment and then lightly spray the parchment.
- Melt the butter in a microwave-safe bowl and set aside. Whisk together the sugar, cocoa, flour, baking powder and salt together in a medium bowl until well combined. Stir in the melted butter, eggs, yolk, vanilla and water. Stir in the mini chocolate chips if using. Stir the batter vigorously until smooth and shiny, about 30 seconds. Pour the batter into the prepared pan and smooth the top.
- Bake until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it, 42 to 44 minutes. Cool to room temperature, then refrigerate for 2 hours in the pan before cutting. Invert the pan onto a cutting board, peel off the parchment and cut the brownies into 16 squares.
- Combine the white chocolate chips and oil in a small microwave-safe bowl and microwave for 20-second intervals, stirring well between intervals, until melted and smooth. This should take 40 to 60 seconds. Dip the bottom surface of each brownie into the melted chocolate, let any excess drip back into the bowl, and turn the brownie so the chocolate is upright. Place on a parchment-lined baking sheet and immediately sprinkle with crushed candy canes. Repeat with the remaining brownies. Store at room temperature, covered, for up to 4 days.
PEPPERMINT BARK CHEESECAKE
Nothing says 'the holidays are here' quite like peppermint! The garnish of peppermint bark is beautiful! Two recipes actually: peppermint bark (which should be made at least two days ahead) AND cheesecake. Timing does not include leaving cheesecake in oven after shutting off oven nor the chilling overnight. Estimating that 13 round candies is a third cup? Peppermint extract is very strong so if reducing cheesecake recipe as I usually do -have made several times- 1/4 teaspoon peppermint extract for 4 servings is a tad too much and that is what site math will do.
Provided by WiGal
Categories Cheesecake
Time 1h34m
Yield 14 serving(s)
Number Of Ingredients 18
Steps:
- Bark: Butter baking sheet (to secure parchment) line baking sheet with parchment paper, smoothing out any wrinkles. Microwave dark chocolate with 1 teaspoon vegetable oil for 1 and a half minutes, stir, add peppermint extract. Spoon mixture onto prepared baking sheet, spreading as THINLY as possible. Cool in refrigerator, while doing next melting step. You do not want the dark chocolate to get too hard or the two chocolate layers will not bond. Microwave white chocolate with 1 teaspoon vegetable oil for 1 and a half minutes, add peppermint extract. Spread white chocolate over dark chocolate. Before white chocolate cools press in peppermint candies. Refrigerate two hours. Dump out onto towel. Store in air tight container up to one week.
- Crust: preheat oven to 350 degrees. Prepare 10 inch springform pan for water bath by putting tin foil on outside of pan. In a medium bowl, combine cookies and melted butter. Press mixture into bottom and 1 inch up sides of a 10 inch spring form pan.
- Filling: Boil some water for water bath. Chop Peppermint Bark. In a large bowl, beat cream cheese and sugar at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Stir in peppermint extract, vanilla extract, sour cream and 3/4 of the Peppermint Bark. Reserve the other fourth of bark for garnish. Spoon batter into cooled crust. Put spring form pan into rimmed baking dish, add boiling water to outside of springform pan. Lol! But you never know.
- Bake about one hour, edges should be firm. Turn oven off, and leave cheesecake in oven with door closed for 1 hour. Remove from oven, and cool completely on a wire rack. Cover and chill overnight before serving. Garnish with whipped cream and Peppermint Bark, if desired.
- Note if you reduce size, reduce the baking time. If reduced to 4 servings, try 20 to 30 minutes.
Nutrition Facts : Calories 621.3, Fat 48.2, SaturatedFat 26.8, Cholesterol 173.9, Sodium 356.8, Carbohydrate 44, Fiber 3, Sugar 35.4, Protein 10.8
PEPPERMINT CANDY CANE BARK
Every Christmas my friends and family look forward to this in the cookie tins I make for all of them. They get very upset when I do not make this. It is so easy to make. However, you will want to give them away as soon as possible because they are very addicting.
Provided by angelcakes
Categories Candy
Time 20m
Yield 1 cookie sheet, 6 serving(s)
Number Of Ingredients 3
Steps:
- Melt white chocolate either in a double boiler or in a bowl over a pot of boiling water.
- Stir in crushed candy cane and peppermint flavoring into melted white chocolate.
- Line a 11x17" baking pan with wax paper.
- Pour and spread chocolate mixture onto wax paper.
- Chill until firm and break into pieces.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 816.5, Fat 48.5, SaturatedFat 29.3, Cholesterol 31.7, Sodium 136.1, Carbohydrate 89.6, Fiber 0.3, Sugar 89.2, Protein 8.9
PEPPERMINT BARK TRIFLE
Steps:
- In a bowl, beat cream cheese, sugar, milk and extract until smooth. Fold in whipped cream; set aside., Place a third of the cake in a 3- or 4-qt. trifle dish or serving bowl. Top with a third of each of the cream cheese mixture, crushed peppermint and peppermint bark. Repeat layers twice; garnish with additional bark. Cover and refrigerate at least 4 hours.
Nutrition Facts : Calories 426 calories, Fat 35g fat (22g saturated fat), Cholesterol 106mg cholesterol, Sodium 279mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 0 fiber), Protein 5g protein.
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
Peppermint bark makes for a delicious and refreshing sweet treat. If you don't have a double boiler, use a metal bowl set over a pot of simmering water to make this recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 1/4 pounds or one 11-by-17-inch sheet
Number Of Ingredients 3
Steps:
- Line an 11-by-17-inch baking sheet with parchment, and set aside.
- In the top of a double boiler, melt white chocolate, stirring constantly.
- With a chef's knife or meat tenderizer, cut or pound candy canes into 1/4-inch pieces.
- Stir pieces of candy canes and peppermint oil into the melted chocolate. Remove from heat, and pour the mixture onto the prepared baking sheet; spread evenly. Chill until firm, 25 to 30 minutes. Break into pieces, and serve. Store in an airtight container in the refrigerator for up to one week.
PEPPERMINT BARK
I've always loved the Peppermint Bark that was available at Christmas, but hated the high cost. This is a quick & easy version and no it doesn't use expensive high quality chocolate, but I've never had any complaints either. The CK Products candy melts can be found at cake decorating and candy supply stores. I've found the CK Products brand to have the best taste of all on the market. They are located in Fort Wayne, IN if you need to contact them to find a dealer in your area. The cook and preparation time does not include letting candy harden. Last, but not least, store this candy by itself. The peppermint flavor will contaminate any other foods if stored together.
Provided by Luby Luby Luby
Categories Candy
Time 40m
Yield 24 Pieces
Number Of Ingredients 6
Steps:
- Unwrap the candy canes and place in a freezer Zip-Loc bag then place it in another Zip-Loc bag.
- Using a hammer gently break up the candy canes into small pieces.
- Line an 11x17 baking sheet with aluminum foil.
- In a microwave safe bowl melt the dark wafers on low or defrost for 2 minutes then stir.
- Continue to melt on low in one minute increments stirring well until completely melted.
- Add 1/4 tsp + 1/8 tsp peppermint oil to melted chocolate stirring well.
- Pour onto foil lined baking sheet.
- Let sit for approximately 15 minutes.
- Do not refrigerate and do not let harden more than 15 minutes.
- While dark chocolate is hardening melt white wafers in the same manner as the dark chocolate.
- Add 1/2 tsp peppermint oil to melted wafers and crushed candy cane, stirring to mix well.
- Carefully pour over chocolate layer in pan distributing evenly.
- Very gently spread white layer evenly over chocolate layer.
- Let harden overnight or at least 4 hours then invert upside down to remove foil.
- Break into irregular pieces, not too small.
- If you try to break them into very small pieces the white tends to seperate from the dark.
Nutrition Facts :
HOLIDAY PEPPERMINT BARK
Even if you don't bake, you'll have a great homemade gift to give when you make this chocolate Holiday Peppermint Bark.
Provided by My Food and Family
Categories Recipes
Time 4h20m
Yield 18 servings
Number Of Ingredients 4
Steps:
- Cover large baking sheet with foil. Spread semi-sweet chocolate in a thin layer onto pan. Refrigerate 10 min.
- Spread white chocolate in a thin layer over semi-sweet chocolate. Sprinkle with remaining ingredients. Refrigerate 4 hours or until firm.
- Break into pieces or cut with cookie cutters to make Holiday OREO Bark Christmas Trees (see Tip). Store in tightly covered container.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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.
More about "peppermint bark recipes"
PEPPERMINT BARK RECIPE - ANNA PAINTER | FOOD & WINE
From foodandwine.com
Servings 1Total Time 30 minsCategory Chocolate Bark
- Lightly coat an 8-inch square baking pan with nonstick spray. Line the pan with parchment paper leaving a 2-inch overhang on 2 sides.
- In a medium microwave-safe bowl, combine 6 ounces of the bittersweet chocolate with 1 teaspoon of the coconut oil. Microwave at 75-percent power in 30 second bursts, stirring in between bursts, until the chocolate is melted, about 2 minutes total. Stir in the remaining 2 ounces of bittersweet chocolate and the 1 teaspoon of peppermint extract until the chocolate is melted and the mixture is smooth.
- In a second microwave-safe bowl, combine 6 ounces of the white chocolate with 1 teaspoon of the coconut oil. Microwave at 75-percent power in 30 second bursts, stirring in between bursts, until the chocolate is melted, about 2 minutes total. Stir in the remaining 2 ounces of white chocolate and the remaining 1 teaspoon of peppermint extract until the chocolate is melted and the mixture is smooth. Add a few drops of red food coloring, if desired, and stir a few times until the white chocolate is streaked with red.
- Scrape the warm bittersweet chocolate into the prepared pan and quickly smooth into an even layer with a rubber spatula. Pour in the white chocolate and use a small knife to swirl the two chocolates until just combined. Sprinkle the peppermint candies over the bark and refrigerate until firm, about 15 minutes. Use the parchment overhang to lift the bark out of the pan. Break the bark into irregular pieces and serve.
GHIRARDELLI PEPPERMINT BARK CHOCOLATE 20.99 OZ, 598.5 G ...
From amazon.ca
Reviews 1.2K
THE BEST PEPPERMINT BARK RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 63Calories 209 per servingCategory Dessert, Candy
GHIRARDELLI PEPPERMINT BARK DARK CHOCOLATE BAR, 3.5 OZ., 4 ...
From amazon.ca
Reviews 1.2K
PEPPERMINT BARK RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
CHOCOLATE PEPPERMINT BARK - PROFUSION CURRY
From profusioncurry.com
PEPPERMINT BARK (TIPS FOR MAKING IT PERFECT!) - THE FOOD ...
From thefoodcharlatan.com
BEST PEPPERMINT BARK RECIPE - HOW TO MAKE PEPPERMINT BARK
From delish.com
PEPPERMINT BARK CANDY RECIPE | FOOD
From food.amerikanki.com
NATIONAL PEPPERMINT BARK DAY - DECEMBER 1, 2022 - NATIONAL ...
From nationaltoday.com
ALMOST-FAMOUS PEPPERMINT BARK – FOOD NETWORK KITCHEN
From foodnetwork.com
PEPPERMINT BARK | QUICK AND EASY RECIPE AND GIFT IDEA
From food.ninahendrick.com
4 INGREDIENT PEPPERMINT BARK RECIPE - THE ART OF FOOD AND WINE
From theartoffoodandwine.com
PEPPERMINT BARK RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
STARBUCKS® SALTED PEPPERMINT BARK - FOOD NEWS
From foodnewsnews.com
BEST SHORTCUT PEPPERMINT BARK RECIPES | THE PIONEER WOMAN ...
From foodnetwork.ca
HEALTHY PEPPERMINT BARK - ALLIE CARTE DISHES
From alliecarte.com
PEPPERMINT BARK PAVLOVA | WILLIAMS SONOMA
From williams-sonoma.ca
PEPPERMINT BARK PROTEIN BAR NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
PEPPERMINT BARK – COMPLETE COMFORT FOODS
From completecomfortfoods.com
{4-INGREDIENT} EASY PEPPERMINT BARK - EATING BIRD FOOD
From eatingbirdfood.com
PEPPERMINT BARK CANDY • FOOD FOLKS AND FUN
From foodfolksandfun.net
PEPPERMINT BARK - MY FOOD AND FAMILY
From myfoodandfamily.com
PEPPERMINT BARK CUPCAKES WITH PEPPERMINT BUTTERCREAM
From food.ninahendrick.com
PEPPERMINT CANDY CANE BARK - CANADIAN LIVING
From canadianliving.com
37 BEST LEFTOVER PEPPERMINT BARK IDEAS | PEPPERMINT BARK ...
From pinterest.com
TWO-TONE PEPPERMINT BARK - CANADIAN LIVING
From canadianliving.com
KETO PEPPERMINT BARK [EASY & SUGAR FREE] - KETOCONNECT
From ketoconnect.net
PEPPERMINT BARK RECIPE - FOOD.COM | RECIPE | PEPPERMINT ...
From pinterest.com
BEST KETO PEPPERMINT BARK RECIPE
From healthiestfoodrecipes.com
PEPPERMINT BARK - FOODS AND DIET
From foodsanddiet.com
CHRISTMAS BARK 6 WAYS
From today.com
PEPPERMINT BARK - KIDS WITH FOOD ALLERGIES
From kidswithfoodallergies.org
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #5-ingredients-or-less #desserts #easy #finger-food #holiday-event #kid-friendly #candy #chocolate #dietary #gifts #copycat #christmas #novelty #presentation #3-steps-or-less
You'll also love