Best 2 Peppermint Crunch Bark Recipes
Tantalize your taste buds with the delightful Peppermint Crunch Bark, a symphony of flavors and textures that will transport you to a winter wonderland. This delectable treat combines the refreshing coolness of peppermint with the rich, creamy indulgence of white chocolate, creating a perfect balance of flavors. As you bite into its crisp and crunchy texture, a burst of peppermint essence fills your mouth, leaving you with a lingering minty freshness. With three variations to choose from, this recipe offers something for every palate. The classic Peppermint Crunch Bark features a layer of white chocolate topped with crushed peppermint candies, while the Chocolate Peppermint Crunch Bark adds a layer of dark chocolate for a more intense flavor experience. For those who prefer a touch of nuttiness, the Peppermint Crunch Bark with Pistachios incorporates chopped pistachios for an extra layer of crunch and flavor. Get ready to embark on a culinary journey that will leave you craving more of this irresistible confection.
Let's cook with our recipes!
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.
PEPPERMINT CRUNCH BARK
Make and share this Peppermint Crunch Bark recipe from Food.com.
Provided by Diana Adcock
Categories Candy
Time 1h30m
Yield 36 pieces
Number Of Ingredients 5
Steps:
- Turn a large baking sheet bottom side up, cover with foil and mark out a 12x9 inch rectangle on foil.
- Stir white chocolate in a double broiler or a metal bowl set over saucepan of barely simmering water until chocolate is melted and smooth and candy thermometer registers 110 degrees.
- Remove from over water.
- Pour 2/3 cup onto rectangle on foil.
- Using a icing spatula, spread chocolate to fill rectangle.
- Sprinkle with 1/4 cup crushed peppermints.
- Chill until set, around 15 minutes.
- Stir bittersweet chocolate, cream and peppermint extract in a heavy medium saucepan over medium low heat until just melted.
- Cool to barely lukewarm.
- Pour bittersweet chocolate onto cooled white chocolate and spread with the icing spatula.
- Chill for 25 minutes.
- Rewarm remaining white chocolate and working quickly pour white chocolate over firm bittersweet chocolate.
- Spread and sprinkle with remaining crushed mints.
- Chill for another 25 minutes.
- Carefully lift foil off of pan.
- Cut bark crosswise into 2 inch wide strips.
- Now remove foil on bottom.
- Cut each strip into 3 sections, and cut those crosswise.
- Wrap and refrigerate or serve.
Tips:
- Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 50% is a good choice.
- Make sure the peppermint extract is pure and not imitation. Imitation peppermint extract will not have the same flavor or intensity.
- Use a candy thermometer to make sure the sugar syrup reaches the correct temperature. This will help prevent the bark from being too hard or too soft.
- Be careful not to overmix the chocolate mixture. Overmixing can cause the chocolate to become grainy.
- Let the bark cool completely before breaking it into pieces. This will help prevent the bark from crumbling.
- Store the bark in an airtight container at room temperature for up to 2 weeks.
Conclusion:
Peppermint crunch bark is a delicious and easy-to-make holiday treat. With just a few simple ingredients, you can create a sweet and minty treat that is sure to please everyone. Whether you are making it for a party or just to enjoy at home, peppermint crunch bark is a great way to celebrate the holiday season.
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