Best Holiday Peppermint Bark Sponsored Recipes

HOLIDAY PEPPERMINT BARK

Steps:

• Melt chocolate over a double boiler. Stir in peppermint extract.
• Transfer to a pan lined with parchment and sprayed and spread in an even layer.
• Sprinkle on peppermint pieces.
• Refrigerate 1 hour, until firm.
• Break into pieces and enjoy!

HOLIDAY PEPPERMINT BARK

Steps:

• Line baking sheet with waxed paper.
• Microwave morsels on medium high for 1 minute or until smooth.
• Place peppermint candies in a plastic bag and smash.
• While holding strainer over melted morsels pour crushed candies into strainer.
• Stir mixture.
• Spread mixture to desired thickness on baking sheet.
• Let stand for 1 hour or until firm.
• Break into pieces.

HOLIDAY PEPPERMINT BARK

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

Steps:

• 1. Preheat oven to 250 degrees. Line a 9 x 13 pan with foil, let it hang over the sides. Spray foil with cooking spray.
• 2. Pour chocolate chips in an even layer on foil.
• 3. Place in oven 5 minutes.
• 4. Remove and smooth with a spatula. Place in refrigerator until firm (about 20 min.).
• 5. Melt white chocolate chips in a double boiler.
• 6. Stir in extract. Let cool a bit.
• 7. Pour over chocolate layer. Work quickly to spread.
• 8. Sprinkle with crushed candy. Gently press the candy into chocolate.
• 9. Chill until firm.
• 10. Lift foil, shake off excess candy. Cut into 2 inch wide strips. Chill in a covered container.

ALMOST-FAMOUS PEPPERMINT BARK

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.