You want to sprinkle on the candy canes before the white chocolate has time to set. Sprinkle on the candy canes before the chocolate sets.You want to wait for the dark chocolate to be hardened first so the white chocolate peppermint bark layer sets right on top and doesn’t mix. Pour the white chocolate after the dark chocolate has hardened.Sometimes it looks like the chocolate isn’t melted yet and holds it shape, so make sure to stir. Your chocolate needs to be melted in stages, and stirred in between. I prefer parchment paper but you can also use wax paper or tinfoil. You want to line your baking sheet so you can easily peel off the bark after it’s hardened. Store in an airtight container for up to 2 weeks. Then using your hands, break the bark up into pieces. Refrigerate until firm, about 15 minutes. Spread it out to an even thin layer with a spatula. Pour over the chilled, hardened semi-sweet chocolate layer.Stir in the remaining ½ teaspoon peppermint extract. I microwave the same as I did for the semi-sweet chocolate, first for 30 seconds, then in 15 second intervals after that until smooth. Microwave the white chocolate until smooth.Pour the chocolate onto the prepared baking sheet and spread out into a thin layer, using a spatula about 10 to 12 inch circle, about 1/4 inch thick. Then microwaving in 15-second intervals, stirring in between, until it’s all melted. I do this by heating the chocolate for 30 seconds, and then stirring it. Microwave the semi-sweet chocolate in a microwave safe bowl until melted.Candy Canes – I used this crushed peppermint crunch, but you can use peppermint candies, or a few candy canes crushed up.Peppermint extract – I added this for more peppermint flavor, but you could always omit this.White Chocolate– Use a kind of white chocolate that has cocoa butter in it and not one that contains palm oil, or it may not bond to the dark chocolate.Yup, who needs an oven this time of year? Not me! Not when I now have the best peppermint bark to enjoy. I combined both dark chocolate, and white chocolate in this peppermint bark recipe and topped it with some crushed candy canes. This peppermint bark recipe, I adapted from Food Network, that was attempting to recreate the famous Ghiradelli Peppermint Bark (the bark that started it all) but I preferred a little less peppermint extract. I mean, my microwave and stovetop still worked so I knew I was in business. Like Chocolate Covered Oreos! Or maybe some Chocolate Fudge (no candy thermometer required!), or Buckeye Balls, Old Fashioned Peanut Butter Fudge Recipe…the list goes on and on!Īnd what’s better than making peppermint bark around the holidays? It’s such a classic, easy, (and no bake!) Christmas candy. So my brain went to Christmas no bake treats. But I realized I was going to have to rethink all my Christmas baking plans. I was able to bake my Old Fashioned Apple Pie and Salted Honey Parker House Rolls at work, thank goodness. Made with a little peppermint extract and two kinds of chocolate, this peppermint bark gets topped with crushed candy canes for an easy no bake festive treat.Įvery Christmas I always have a long list of cookie recipes I plan on baking – from my Grandma’s Russian Tea Cakes, to my favorite Raspberry Rugelach recipe, and of course some No Chill Drop Sugar Cookies make for a wonderful cookie platter.īut this year my plans changed a little bit. This easy to make chocolate peppermint bark recipe is perfect for gifting to family and friends during the holidays.
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