Best 4 3 Ingredient Dark Chocolate Peppermint Bark Recipes
Indulge in the delectable symphony of flavors with our 3-ingredient dark chocolate peppermint bark recipe. This irresistible treat combines the richness of dark chocolate with the refreshing coolness of peppermint extract, resulting in a delightful sensory experience. Prepare to tantalize your taste buds with this simple yet extraordinary confection.
But that's not all! Embark on a culinary journey as we present a treasure trove of bark variations to satisfy every craving. From the classic white chocolate peppermint bark to the zesty orange chocolate bark and the nutty almond bark, each recipe promises a unique flavor adventure. Whether you prefer a traditional taste or a burst of unexpected flavors, our collection has something for every chocolate enthusiast.
EASY 3-INGREDIENT PEPPERMINT BARK RECIPE
Use this 3-ingredient peppermint bark recipe as the perfect addition to your holiday cookie line-up or wrap it up for a friend as a gift.
Provided by Molly Allen
Categories dessert
Time 15m
Number Of Ingredients 3
Steps:
- Crush the candy canes by using a food processor. If you don't have a food processor, put the candy canes in a plastic storage bag with a zipper, and use a rolling pin to crush.
- Line a 9"x13" baking dish with parchment paper.
- Melt the baker's chocolate in a microwave-safe bowl according to the instructions on the package. Pour into the baking dish and spread in an even layer. Allow to set while you prepare the white almond bark.
- Melt the white almond bark in a microwave-safe bowl according to the instructions on the package.
- Stir the crushed candy canes into the melted almond bark. Pour the mixture into the baking dish and spread in an even layer over the baker's chocolate.
- Sprinkle additional crushed candy cane pieces on top. Add mini candy canes on top if desired.
- Place peppermint bark in fridge or freezer to allow to set and harden for at least 2 hours.
- Once peppermint bark is hard and set, lift it out of the 9"x13" pan. Break apart into pieces.
- Store peppermint bark in an airtight container at room temperature.
Nutrition Facts : Calories 346 calories, Carbohydrate 18 g carbohydrates, Cholesterol 0 mg cholesterol, Fat 28 g fat, Fiber 7 g fiber, Protein 10 g protein, SaturatedFat 7 g saturated fat, ServingSize 0 g, Sodium 4 mg, Sugar 7 g, TransFat 0 g
3-INGREDIENT DARK CHOCOLATE PEPPERMINT BARK
Make this impressive but easy bark for a holiday gathering, gift-giving, or festive snacking.
Provided by Molly Baz
Yield Serves 10-12 people
Number Of Ingredients 3
Steps:
- Line a baking sheet with parchment. Bring a double boiler or a heatproof bowl set over a small pot of water to a low simmer. Place chocolate in bowl and gently stir until completely melted. Remove from heat and stir in peppermint extract.
- Pour chocolate mixture onto prepared baking sheet and spread evenly with a spatula or wooden spoon. Immediately sprinkle with crushed candy canes and press lightly to adhere.
- Freeze until hardened, about 5 minutes. Break into pieces and serve.
- Do Ahead
- Bark can be made up to 7 days ahead. Wrap tightly and keep chilled.
CHOCOLATE PEPPERMINT BARK - CHRISTMAS
Christmas candy - Two kinds of chocolate with peppermint chips. Yummy! So pretty, and great for gift giving. I have used chocolate bark (dark and white) with good results and it was less expensive, and hardens up beautifully
Provided by Jb Tyler
Categories Candy
Time 20m
Yield 1 1/2 pounds, 20-30 serving(s)
Number Of Ingredients 3
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.
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.
Tips:
- Use high-quality dark chocolate. The better the chocolate, the better the bark will taste. Look for a dark chocolate with a cocoa content of at least 70%.
- Don't overheat the chocolate. If you overheat the chocolate, it will seize up and become grainy. Heat the chocolate slowly and gently, stirring constantly.
- Use a variety of toppings. You can use any kind of toppings you like on your bark. Some popular options include peppermint candies, crushed candy canes, chopped nuts, and dried fruit.
- Let the bark cool completely before breaking it into pieces. This will help to prevent the bark from crumbling.
- Store the bark in a cool, dry place. The bark will last for up to 2 weeks in a cool, dry place.
Conclusion:
Dark chocolate peppermint bark is a delicious and easy-to-make treat that is perfect for any occasion. With just three ingredients, you can create a beautiful and festive bark that everyone will love. So next time you're looking for a sweet treat, give dark chocolate peppermint bark a try.
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