Best Bakers Chocolate Swirl Peppermint Bark Recipes
BAKER'S CHOCOLATE SWIRL-PEPPERMINT BARK
It looks like it's from a candy shop, but this homemade chocolate-swirl peppermint bark only takes 15 minutes to prepare.
Provided by My Food and Family
Categories Recipes
Time 1h45m
Yield 10 servings
Number Of Ingredients 3
Steps:
- Microwave chocolates in separate medium microwaveable bowls on HIGH 1-1/2 min. or until almost melted, stirring after 1 min. Stir until chocolates are completely melted.
- Drop spoonfuls of chocolate mixtures alternately onto waxed paper-covered baking sheet; swirl gently with knife. Sprinkle with crushed candy.
- Refrigerate 1-1/2 hours or until firm. Break into pieces.
Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 5 mg, Sodium 20 mg, Carbohydrate 36 g, Fiber 1 g, Sugar 28 g, Protein 2 g
BAKER'S CHOCOLATE-PEPPERMINT BARK
If you know how to melt chocolate, you can make this BAKER'S Chocolate-Peppermint Bark. (Yup. Our BAKER's Chocolate-Peppermint Bark recipe is that easy.)
Provided by My Food and Family
Categories Festive Recipes
Time 1h45m
Yield 10 servings, one piece each
Number Of Ingredients 2
Steps:
- Microwave chocolate in medium microwaveable bowl on HIGH 2 min.or until almost melted, stirring after 1 min. Stir until chocolate is completely melted.
- Spread half of the chocolate on waxed paper-covered baking sheet; sprinkle with crushed candies. Drizzle evenly with remaining chocolate.
- Refrigerate 1-1/2 hours or until firm. Break into 10 pieces. Store, placed between layers of waxed paper, in tightly covered container at room temperature, or in the refrigerator, up to 3 weeks.
Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g
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.
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