Chocolate Dipped Peppermint Bark Recipes

CHOCOLATE-DIPPED PEPPERMINT BARK

Steps:

• Line an 8x8 inch baking pan with foil and spray with cooking spray. Line a baking sheet with waxed paper.
• Melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth; 1 to 2 minutes (depending on your microwave). Stir in crushed peppermint candy. Spread evenly in prepared 8x8 pan; refrigerate until firm, about 10 minutes. Break the bark into bite size pieces.
• Melt the semisweet chocolate with the shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 2 minutes. Dip bark pieces 3/4 of the way into melted chocolate; shake off excess chocolate. Place on prepared baking sheet; refrigerate until set.

CHOCOLATE PEPPERMINT BARK - CHRISTMAS

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.

PEPPERMINT WHITE CHOCOLATE COVERED PRETZELS

Steps:

• Lay CANDY CANE on a baking sheet and use a bumpy tenderizer to crush candy into small pieces. Set aside.
• Heat WHITE CHOCOLATE CHIPS in a microwave-safe container on medium power in 30-50 second intervals until chocolate is melted and smooth, stirring between cycles. * see footnote about overheating
• One at a time, dip PRETZEL ROD into melted chocolate. All at once, twist, pull up, and push the pretzel rod against the inside of the container to remove excess chocolate and and form an even coating.
• Sprinkle peppermint pieces over chocolate rod before it sets. Lay pretzel rod on a baking sheet until fully set (about 10 min).
• Store in an airtight container at room temperature up to 1 week.