Best 7 Loaded Peppermint Bark Recipes
Indulge in a delightful journey of peppermint and chocolate symphony with our loaded peppermint bark recipe collection. Experience the classic combination of rich dark chocolate and cool peppermint elevated to new heights with various toppings and variations. From the traditional simplicity of peppermint shards to the decadent indulgence of white chocolate swirls and crushed Oreos, our recipes offer a range of options to satisfy every palate. Embrace the holiday spirit with festive red and white peppermint bark, or add a touch of elegance with gold-dusted dark chocolate. Explore the unique fusion of peppermint and peanut butter, or tantalize your taste buds with a spicy kick from cayenne pepper. Each recipe provides step-by-step instructions, making it easy for bakers of all skill levels to create this timeless treat. Whether you're a peppermint bark purist or craving a creative twist, our collection has something for everyone. Dive into the world of peppermint bark and discover your new favorite holiday tradition.
Check out the recipes below so you can choose the best recipe for yourself!
ALMOST-FAMOUS PEPPERMINT BARK
Execs at Williams-Sonoma were just trying to build up their food-gifts selection when they started selling peppermint bark in 1999. Little did they know that they'd created a monster: The candy quickly gained a cult following. Fans are known to stake out stores for months until the stuff hits shelves in the fall. (It tends to sell out before Christmas.) And food bloggers have been trying to knock off the recipe for years. Food Network Kitchens gave it a whirl and came up with this near-perfect copy.
Provided by Food Network Kitchen
Time 1h45m
Yield About 2 pounds of bark
Number Of Ingredients 4
Steps:
- Line a 9-by-13-inch baking dish with aluminum foil, shiny-side up; smooth out any wrinkles. Heat 1 inch of water in a saucepan over low heat until steaming.
- Put all but 3/4 cup of the semisweet chocolate in a heatproof bowl. Set the bowl over the saucepan of steaming water (do not let the bowl touch the water) and stir until one-third of the chocolate is melted. Remove the bowl from the saucepan; keep the steaming water over low heat. Gradually stir the reserved 3/4 cup semisweet chocolate into the bowl, a few pieces at a time, until all of the chocolate is melted. Return the bowl to the saucepan, 5 to 10 seconds at a time, to help melt the chocolate, if needed. Do not rush this step: It may take up to 10 minutes to melt the chocolate.
- Wipe off any moisture from the bottom of the bowl. Stir 3/4 teaspoon peppermint extract into the chocolate, then quickly pour into the prepared baking dish and spread in an even layer. Firmly tap the dish against the counter to remove any air bubbles. Set aside at room temperature until almost set, about 10 minutes.
- Meanwhile, put all but 1 cup of the white chocolate in a large heatproof bowl and repeat the melting process over the steaming water; dry off the bottom of the bowl. Stir in the remaining 3/4 teaspoon peppermint extract; pour over the semisweet chocolate and spread in an even layer. Sprinkle immediately with the crushed candy canes, gently pressing them into the white chocolate. Set aside at room temperature until firm, about 1 hour. Lift the bark out of the pan using the foil and break it into pieces. Store in an airtight container at room temperature for up to 2 weeks.
SHORTCUT PEPPERMINT BARK
Provided by Ree Drummond : Food Network
Categories dessert
Time 40m
Yield 30 servings
Number Of Ingredients 4
Steps:
- Bring a shallow pan of water to a simmer. Add the white chocolate to a heatproof bowl and set over the simmering water to melt. Stir in the peppermint extract.
- Dip the cookies one by one in the melted chocolate to cover completely, then transfer to a parchment-lined baking sheet. Sprinkle the crushed candy over the tops. Allow the cookies to set and dry before serving.
PEPPERMINT BARK
You have two choices when it comes to peppermint bark: If you'd like your bark to be shiny and snappy at room temperature, you must temper the chocolate. The process isn't complicated, but you'll need an instant-read thermometer and a bit of patience. But you can also leave tempering to the professionals and make the bark without tempering: Simply microwave both chocolates until melted, assemble the bark as instructed then transfer it to the fridge to harden. You may encounter a bit of condensation and melting when you serve it, but it will still taste great. Be sure to use good-quality bar chocolate instead of chips for more reliable results and better flavor. Look for oil-based peppermint extract, as the water in alcohol-based extracts can cause the chocolate to seize.
Provided by Samantha Seneviratne
Categories snack, dessert
Time 5h
Yield About 1 1/2 pounds
Number Of Ingredients 4
Steps:
- Line a rimmed baking sheet with parchment paper and set aside. Set 12 ounces/340 grams semisweet chocolate in a microwave-safe bowl and microwave it in 5- to 25-second bursts, stirring occasionally, until it is melted and the temperature registers between 114 degrees and 118 degrees on an instant-read thermometer. Chocolate burns easily in the microwave, so go slowly. Try fewer seconds as the temperature starts getting close so that you don't overshoot the mark. (If you're a few degrees over, just keeping stirring the chocolate until it cools to the proper temperature.)
- Remove the bowl from the microwave and gradually stir in the remaining 4 ounces/115 grams semisweet chocolate until the temperature has come down to 88 to 89 degrees. (After a bit of practice you can actually see and feel the chocolate fall into temper. It takes on a slightly looser quality and becomes shinier. Be patient, this can take up to 10 to 12 minutes with some chocolate.) Now quickly pour the chocolate out onto the prepared pan and spread it into an even layer. Let the chocolate stand at room temperature until the layer has set, about 1 hour. (You can also refrigerate until set, about 30 minutes.)
- Now set 6 ounces/170 grams white chocolate in a microwave-safe bowl and microwave it in 5- to 25-second bursts, stirring occasionally, until it is melted and the temperature registers between 105 degrees and 110 degrees on an instant-read thermometer.
- Remove the bowl from the microwave and gradually stir in the remaining 2 ounces/55 grams white chocolate until the temperature has come down to about 85 degrees. Quickly stir in the peppermint extract. Drizzle the white chocolate mixture evenly over the semisweet chocolate. Immediately sprinkle with the candy cane.
- Let stand at room temperature until completely set, about 4 hours. To serve, break into pieces. Refrigerate leftover pieces as necessary.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 7 grams, Carbohydrate 39 grams, Fat 19 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 22 milligrams, Sugar 35 grams
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
PEPPERMINT BARK
Peppermint bark makes for a delicious and refreshing sweet treat. If you don't have a double boiler, use a metal bowl set over a pot of simmering water to make this recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 1/4 pounds or one 11-by-17-inch sheet
Number Of Ingredients 3
Steps:
- Line an 11-by-17-inch baking sheet with parchment, and set aside.
- In the top of a double boiler, melt white chocolate, stirring constantly.
- With a chef's knife or meat tenderizer, cut or pound candy canes into 1/4-inch pieces.
- Stir pieces of candy canes and peppermint oil into the melted chocolate. Remove from heat, and pour the mixture onto the prepared baking sheet; spread evenly. Chill until firm, 25 to 30 minutes. Break into pieces, and serve. Store in an airtight container in the refrigerator for up to one week.
5-INGREDIENT PEPPERMINT BARK
This layered peppermint bark is a delectable blend of semisweet chocolate, white chocolate, and peppermint. Semisweet, milk chocolate, or dark chocolate can be used.
Provided by Andrea
Categories Desserts Candy Recipes Mints
Time 2h30m
Yield 20
Number Of Ingredients 5
Steps:
- Lightly grease a 9x9 inch pan and line with waxed paper, smoothing out wrinkles; set aside.
- Place the semisweet chocolate and 1 teaspoon of the canola oil 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. When the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract.
- Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour.
- Place the white chocolate and the remaining 1 teaspoon canola oil 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. When the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract.
- Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. Sprinkle the remaining crushed candy over the top and gently press in. Refrigerate until completely hardened. Remove from pan; break into small pieces to serve.
Nutrition Facts : Calories 190.4 calories, Carbohydrate 30.3 g, Cholesterol 2.4 mg, Fat 7.7 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 4.2 g, Sodium 17.2 mg, Sugar 23.3 g
PEPPERMINT BARK RECIPE BY TASTY
Here's what you need: mini candy canes, chocolate chips, peppermint extract, white chocolate chip
Provided by Katie Aubin
Categories Desserts
Yield 15 servings
Number Of Ingredients 4
Steps:
- Place the mini candy canes in a zip top bag and use a rolling pin to crush them into small chunks. Transfer to a medium bowl.
- In a separate medium bowl, stir the peppermint extract into the melted chocolate chips. Pour onto a parchment paper-lined baking sheet and spread evenly with a spatula. Freeze for 5 minutes.
- Take the pan out of the freezer and pour the melted white chocolate over the chocolate, spreading evenly with a spatula.
- Sprinkle the crushed mini candy canes over the white chocolate.
- Freeze for at least 1 hour.
- Remove the bark from the freezer and break into pieces.
- Enjoy!
Nutrition Facts : Calories 531 calories, Carbohydrate 74 grams, Fat 28 grams, Fiber 2 grams, Protein 5 grams, Sugar 57 grams
Tips:
- Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is ideal. - Make sure the chocolate is finely chopped so that it melts evenly. You can use a sharp knife or a food processor to do this. - Use a heavy-bottomed saucepan to melt the chocolate. This will help to prevent the chocolate from burning. - Stir the chocolate constantly while it is melting. This will help to prevent it from seizing up. - If you are using a microwave to melt the chocolate, be sure to do it in short intervals, stirring in between. - Allow the chocolate to cool slightly before adding the peppermint extract. This will help to prevent the extract from curdling the chocolate. - Pour the chocolate mixture into a prepared baking dish and refrigerate until firm. - When the chocolate is firm, drizzle with melted white chocolate and sprinkle with crushed candy canes. - Refrigerate the bark for at least 30 minutes before slicing and serving.Conclusion:
Loaded 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 tips, you can make the perfect peppermint bark that will be enjoyed by all.
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