Best 3 Layered Peppermint Bark Recipes
**Dive into the delectable world of layered peppermint bark, a harmonious blend of textures and flavors that will tantalize your taste buds and transport you to a winter wonderland.** This classic holiday treat features a rich chocolate base, a creamy white chocolate layer, and a refreshing peppermint crunch, creating a symphony of flavors that dance on your palate. With three tempting variations—classic, dark chocolate, and gluten-free—this versatile recipe caters to diverse dietary preferences and ensures everyone can indulge in this festive delight. Embark on a culinary journey as we explore the art of crafting layered peppermint bark, transforming simple ingredients into an extraordinary confection that will be the star of your holiday gatherings.
**Classic Layered Peppermint Bark:**
This timeless recipe forms the foundation of our layered peppermint bark adventure. With its combination of semisweet chocolate, white chocolate, and crushed peppermint candies, it embodies the quintessential holiday spirit. Experience the perfect balance of sweetness, richness, and minty freshness in every bite.
**Dark Chocolate Layered Peppermint Bark:**
For those who prefer a more intense chocolate experience, the dark chocolate variation offers a delightful twist. Using dark chocolate in place of semisweet chocolate elevates the flavor profile, creating a decadent and sophisticated treat. Indulge in the symphony of rich chocolate, creamy white chocolate, and invigorating peppermint, sure to captivate your senses.
**Gluten-Free Layered Peppermint Bark:**
Crafted with gluten-free chocolate and a gluten-free peppermint candy coating, this variation ensures that everyone can partake in the layered peppermint bark festivities. Enjoy this delectable treat without compromising taste or texture. Experience the same delightful combination of chocolate and peppermint, now accessible to those with gluten sensitivities or celiac disease.
LAYERED PEPPERMINT BARK
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
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
Categories Candy Chocolate Christmas Kid-Friendly Mint Chill Edible Gift Bon Appétit Small Plates
Yield Makes 36 pieces
Number Of Ingredients 5
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.
LAYERED PEPPERMINT BARK RECIPE - (4.7/5)
Provided by msippigrl
Number Of Ingredients 5
Steps:
- Place the candy canes in a ziptop plastic bag. Using a meat mallet or rolling pin, crush the canes, leaving a few larger pieces. Pour into a small bowl and set aside. Very lightly spray or butter a 13x9 shallow rimmed baking sheet. (Lightly wipe away any excess with a paper towel.) Set aside. Melt the semisweet chips with 1 teaspoon oil in a heavy 1-qt. non-stick saucepan over medium-low/medium heat, stirring constantly until just barely melted and smooth. Remove from heat and stir in 3/4 teaspoon peppermint extract. Immediately pour it into the prepared pan, spreading out evenly. Refrigerate or put in the freezer while you melt the white chips. I washed and used the same saucepan to melt the white chips in the same manner as above (with 1 teaspoon oil until barely melted and smooth; then removed from heat and stirred in 3/4 teaspoon peppermint extract). Very quickly, pour the warm white mixture over the chocolate layer in the pan, spreading evenly and being careful to not disturb the bottom layer. Sprinkle top immediately with the crushed candy, pressing it lightly into the white chocolate. Place in the refrigerator or freezer until hardened. Twist the pan slightly to unset the bottom. Using a sharp knife tip along one edge of the bark, lift the whole sheet of bark out of the pan then break into uneven pieces. Store in an airtight container in the refrigerator.
Tips:
- Use high-quality chocolate: The quality of your chocolate will greatly affect the final product, so use the best chocolate you can find.
- Temper your chocolate: Tempering chocolate is a process that helps to stabilize it and make it less likely to melt. If you don't temper your chocolate, it will be more likely to get soft and gooey.
- Work quickly: Chocolate sets quickly, so you need to work quickly when you're making peppermint bark. Have all of your ingredients and tools ready before you start.
- Don't overmix the chocolate: Overmixing the chocolate will make it thick and grainy. Mix it just until it is smooth and combined.
- Let the peppermint bark chill completely before cutting it: This will help to prevent it from crumbling.
Conclusion:
Peppermint bark is a delicious and festive treat that is perfect for the holidays. It is easy to make and can be customized to your liking. With a few simple ingredients, you can create a delicious and beautiful peppermint bark that is sure to impress your friends and family.
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