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.
MCCORMICK'S PEPPERMINT BARK
I found this on the box of McCormick's Pure Peppermint Extract and decided to try it. I'm usually not a fan of Peppermint Bark because the balance of chocolate and peppermint always seems uneven. That being said, this recipe has a great balance to it and even looks great once finished. My boyfriend loved it so much he pleaded with me not to serve it at our dinner party so he could save it all for himself! ;) My only concern with this recipe is that the bark can get stuck if there are too many wrinkles in the foil. I wonder if this could be fixed with wax paper? Let me know what works for you!
Provided by EmJoMay
Categories Candy
Time 30m
Yield 32 pieces
Number Of Ingredients 4
Steps:
- Line large baking sheet with foil. In saucepan, melt baking pieces.
- Place unwrapped peppermint candies in a ziploc (you may need to reinforce it with another ziploc) and hammer the pieces until thoroughly crushed.
- When the chocolate is nearly melted, remove from heat; mix in Extract. Gently stir until smooth.
- Spread chocolate mixture on baking sheet, smoothing with metal spatula to 1/4 inch thick.
- Add food color, drop by drop, over melted baking pieces. Using a wooden skewer, swirl color through.
- Sprinkle with crushed candies, press in with spatula.
- Chill until set, about 10 minutes.
- Break into pieces. Store, covered. Refrigerate up to 5 days.
Nutrition Facts : Calories 48.1, Fat 2.8, SaturatedFat 1.7, Cholesterol 1.2, Sodium 8, Carbohydrate 5.3, Sugar 5.2, Protein 0.5
SLEEPY HOLLOW PEPPERMINT BARK
Peppermint bark may be a hallmark of the Christmas season, but when transformed into an insidious looking tree, it's clear it's a treat that was truly made for the month of October. Bedazzled with hand-painted peppermint candies and resting peacefully on a flowing bed of white chocolate, this dazzlingly dark dessert is sure deliver the ohhs and ahhs you've worked so hard for. Its ingredients keep very well, so feel free to prepare well in advance of your next fright fest.
Provided by ChristineMcConnell
Categories Candy
Time 3h30m
Yield 1 Tree, 6 serving(s)
Number Of Ingredients 5
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.
SHORTCUT PEPPERMINT BARK
Provided by Ree Drummond : Food Network
Categories dessert
Time 40m
Yield 30 servings
Number Of Ingredients 4
Steps:
- Bring a shallow pan of water to a simmer. Add the white chocolate to a heatproof bowl and set over the simmering water to melt. Stir in the peppermint extract.
- Dip the cookies one by one in the melted chocolate to cover completely, then transfer to a parchment-lined baking sheet. Sprinkle the crushed candy over the tops. Allow the cookies to set and dry before serving.
HOLIDAY PEPPERMINT BARK (SPONSORED)
Provided by Food Network
Time 8m
Yield 15 Pieces
Number Of Ingredients 2
Steps:
- LINE baking sheet with wax paper.
- MICROWAVE morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
- PLACE peppermint candies in heavy-duty plastic bag. Crush candies using rolling pin or other heavy object. While holding strainer over melted morsels, pour crushed candy into strainer. Shake to release all small candy pieces; reserve larger candy pieces. Stir morsel-peppermint mixture.
- SPREAD mixture to desired thickness on prepared baking sheet. Sprinkle with reserved candy pieces; press in lightly. Let stand for about 1 hour or until firm. Break into pieces. Recipe makes 1 pound of candy. Store in airtight container at room temperature.
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
EASY PEPPERMINT BARK
This is a really unique twist on peppermint bark that I made this Christmas and everyone loved. It is so easy too! The recipe comes from Martha Stewart's Everyday Food but I tweaked it a little to suit my tastes and made the prep easier. One thing I did that was not called for, that you can leave out if you choose, is I melted peppermint chocolate chips (they are called "UFOs" from Trader Joes- the best grocery store ever!) and dipped the bottoms in. Next time I will probably just melt them and drizzle over the top.
Provided by kda949
Categories Candy
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Unwrap candy canes and place in a thick ziplock bag. The freezer kind or if using the regular ones just use two, one inside the other to make it thick. You can also use hard peppermint candies if you are making this after Christmas. Place the candy inside the bag and crush it using a large metal spoon or a rolling pin- not too small, not too big. Martha would have you sift the candy to seperate the large pieces from the dust. I did not- it is up to you.
- Line a jelly roll pan (baking sheet with sides) or a 9x13 baking dish with tin foil. Spray with nonstick spray.
- Place white chocolate in a heatproof bowl set over (not in) a pot of simmering water. Test bowl before adding water to be sure it will sit on the pot and not dip down to low. Add water and test again- then heat up the water. Heat, stirring occasionally until chocolate is melted.
- Remove bowl from heat and stir in Rice Krispies.
- Pour mixture into prepared pan and spread. You can make it thick or thin.
- Sprinkle with crushed peppermint candy. Press them into the chocolate lightly otherwise they will fall off later- use waxed paper, the back of a spoon or your fingers. If you choose you can melt the mint chips and drizzle them over the top.
- Chill 20-30 minutes. Apparently if you leave it in the fridge longer it will get soft.
- Peel tin foil off and break into pieces.
- Store in an airtight container up to 1 week.
Nutrition Facts : Calories 1047.3, Fat 61.9, SaturatedFat 37.1, Cholesterol 23.8, Sodium 111.6, Carbohydrate 127.8, Fiber 5.4, Sugar 113.2, Protein 10.7
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 :
LAYERED PEPPERMINT BARK
I never liked peppermint bark until I tried this recipe. The soft ganache center contrasts perfectly with the crunchy peppermints.
Provided by carol
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h25m
Yield 32
Number Of Ingredients 5
Steps:
- Line a 9x12 inch baking pan with aluminum foil or parchment paper.
- Melt half of 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. Spread the white chocolate into the prepared pan. Sprinkle 1/4 of the crushed peppermints evenly over white chocolate. Chill until firm, about 15 minutes.
- Meanwhile, melt the dark chocolate, heavy cream, and peppermint extract together in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Quickly pour the chocolate layer over the chilled white chocolate layer; spread evenly. Chill until firm, about 20 minutes.
- Meanwhile, melt the remaining white chocolate in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Spread quickly over the chilled bark. Sprinkle with the remaining peppermint pieces; chill until firm, about 20 minutes. Cut or break into small pieces to serve.
Nutrition Facts : Calories 203.5 calories, Carbohydrate 28.7 g, Cholesterol 7.9 mg, Fat 9.5 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 4.5 g, Sodium 22.7 mg, Sugar 22.9 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
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