Layered Peppermint Crunch Bark Recipes

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LAYERED PEPPERMINT BARK



Layered Peppermint Bark image

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

20 ounces white chocolate, coarsely chopped, divided
30 peppermint candies, crushed, divided
10 ounces dark chocolate, coarsely chopped
6 tablespoons heavy cream
1 teaspoon peppermint extract

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

LAYERED PEPPERMINT CRUNCH BARK



Layered Peppermint Crunch Bark image

Provided by boozedamsel

Time 2h

Yield 36

Number Of Ingredients 5

17 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
30 red-and-white-striped hard peppermint candies, coarsely crushed
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons whipping cream
3/4 teaspoon peppermint extract

Steps:

  • Turn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-inch rectangle on foil. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110 degrees F (chocolate will feel warm to touch). Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes. Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes. Rewarm remaining white chocolate in bowl set over barely simmering water to 110F. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes. Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 15 minutes at room temperature before serving.

Nutrition Facts :

LAYERED PEPPERMINT CRUNCH BARK



Layered Peppermint Crunch Bark image

This is a recipe to be made every year during the holidays!

Provided by RecipeGirl.com (adapted from Bon Appetit)

Categories     Dessert

Number Of Ingredients 5

17 ounces white chocolate, (finely chopped (don't use white chocolate chips))
6 ounces crushed peppermint candy canes, (divided)
7 ounces bittersweet chocolate
5½ tablespoons whipping cream
3/4 teaspoon peppermint extract

Steps:

  • Turn a large baking sheet bottom side up. Cover securely with foil. Mark a 12x9-inch rectangle on the foil. Stir the white chocolate in metal bowl set over saucepan of barely simmering water (do not allow the bottom of the bowl to touch the water) until the chocolate is melted and smooth and a candy thermometer registers 110°F (the chocolate will feel warm to the touch). Remove the pan from over the water. Pour 2/3 cup of the melted white chocolate onto the marked rectangle on the foil. Using an icing spatula, spread the chocolate to fill the rectangle. Sprinkle with 1/4 cup crushed candy canes. Chill until set, about 15 minutes.
  • In a medium saucepan, stir the bittersweet chocolate, cream and peppermint extract over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour the bittersweet chocolate mixture over the white chocolate rectangle. Using an icing spatula, spread the bittersweet chocolate in an even layer. Refrigerate until very cold and firm, about 25 minutes.
  • Re-warm the remaining white chocolate in a bowl set over barely simmering water to 110°F. Working quickly, pour the white chocolate over the firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with the remaining crushed candy canes. Chill just until firm, about 20 minutes. If you let the bark go much longer than this- it will be very hard to cut neatly.
  • Lift the foil with the bark onto a work surface; trim the edges. Cut the bark crosswise into 2-inch wide strips. Using a metal spatula, slide the bark off the foil and onto the work surface. Cut each strip crosswise into squares. You can also cut the squares diagonally into triangles.

Nutrition Facts : ServingSize 1 piece, Calories 134 kcal, Carbohydrate 16 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 6 mg, Sodium 14 mg, Fiber 1 g, Sugar 14 g

LAYERED PEPPERMINT CRUNCH BARK



Layered Peppermint Crunch Bark image

Categories     Candy     Chocolate     Christmas     Kid-Friendly     Mint     Chill     Edible Gift     Bon Appétit     Small Plates

Yield Makes 36 pieces

Number Of Ingredients 5

17 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons whipping cream
3/4 teaspoon peppermint extract

Steps:

  • Turn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-inch rectangle on foil. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.
  • Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.
  • Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.
  • Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 15 minutes at room temperature before serving.

PEPPERMINT BARK CRUNCH



Peppermint Bark Crunch image

I had a bag of Andes peppermint crunch baking chips so I thought it would be fun to make peppermint bark with. I hope you enjoy this as much as I do. cooking time is chill time.

Provided by Bay Laurel

Categories     Candy

Time 35m

Yield 1 cookie sheet, 6 serving(s)

Number Of Ingredients 3

1 (10 ounce) bag Andes peppermint crunch baking chips
1 (12 ounce) bag white chocolate chips
8 candy canes, crushed

Steps:

  • pour both bags of chips in microwave safe bowl.
  • microwave,stirring after each minute.until thouroughly melted,approx. 3 minutes.
  • when melted, stir in crushed candy canes.
  • Line cookie sheet with wax paper.
  • spread mixture onto cookie sheet.
  • chill in refridgerator until firm.
  • Break into pieces and serve.

Nutrition Facts : Calories 305.6, Fat 18.2, SaturatedFat 11, Cholesterol 7.9, Sodium 51, Carbohydrate 33.6, Sugar 33.5, Protein 3.3

SALLY'S THREE-LAYER PEPPERMINT BARK



Sally's Three-Layer Peppermint Bark image

I received this very pretty treat from my neighbor at Christmas. Even though Christmas is past, I'm posting it anyway so it will be here for next Christmas! I had to hound Sally for this recipe, poor thing. I'm sure she must have ducked out of sight every time she saw me first! Three layers makes these different from the usual bark and the taste is delicious. Sally emphasizes that GOOD quality white chocolate is essential. She uses the kind found in box like baking chocolate although it is a bit hard to find. You can use the round peppermints or candy canes in this recipe; do not crush too fine.

Provided by Lorraine of AZ

Categories     < 4 Hours

Time 2h

Yield 48 pieces (about)

Number Of Ingredients 5

17 ounces good quality white chocolate, finely chopped
6 ounces peppermint candies, finely crushed but not pulverized (red & white striped)
7 ounces bittersweet chocolate or 7 ounces semisweet chocolate, chopped
6 tablespoons heavy cream
3/4 teaspoon peppermint extract

Steps:

  • Turn a large baking sheet upside down and cover securely with foil. Mark out a 12x9-inch rectangle. Stir white chocolate in a metal bowl over barely simmering water (do NOT allow bowl to touch water) until chocolate is melted and smooth. Pour 2/3 cup onto foil and spread to fill the 9x12" rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.
  • Stir bittersweet chocolate, cream, and extract over low heat until just melted and smooth; cool. Pour over white chocolate and spread to edges. Refrigerate until very firm, about 25 minutes.
  • Rewarm remaining white chocolate but don't get too hot. Quickly pour over bittersweet chocolate and spread to edges. Sprinkle with remaining peppermint pieces. Chill until firm. Lift foil off cookie sheet and trim edges of candy. Cut crosswise into strips, then slide strips off foil and onto cutting surface. Cut into triangles or any shape you desire.

Nutrition Facts : Calories 74.8, Fat 3.9, SaturatedFat 2.4, Cholesterol 4, Sodium 11.2, Carbohydrate 9.5, Sugar 8.2, Protein 0.6

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