Best 11 Sleepy Hollow Peppermint Bark Recipes

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**Introduction:**

Immerse yourself in the delectable world of Sleepy Hollow Peppermint Bark, an extraordinary confection that merges the rich flavors of dark chocolate, creamy white chocolate, and the invigorating essence of peppermint extract. This culinary masterpiece is a harmonious blend of textures, with a smooth, velvety chocolate base that yields to a refreshing burst of minty flavor. As you savor each bite, the peppermint's cool, crisp sensation dances across your palate, leaving a lingering trail of minty freshness. Discover the culinary magic within this article, where you'll find a treasure trove of Sleepy Hollow Peppermint Bark recipes, each offering a unique twist on this classic holiday treat. From the traditional dark and white chocolate combination to variations that incorporate festive sprinkles, crushed candy canes, and even a touch of sea salt, these recipes cater to every taste preference. Whether you're a seasoned baker or a novice in the kitchen, you'll find the perfect recipe to satisfy your sweet cravings and create a stunning centerpiece for your holiday gatherings.

Let's cook with our recipes!

5-INGREDIENT PEPPERMINT BARK



5-Ingredient Peppermint Bark image

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

8 ounces high-quality semisweet chocolate, broken into pieces
2 teaspoons canola oil, divided
½ teaspoon peppermint extract, divided
8 ounces high-quality white chocolate, broken into pieces
25 peppermint candies, crushed

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

ALMOST-FAMOUS PEPPERMINT BARK



Almost-Famous Peppermint Bark image

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

12 ounces good-quality semisweet chocolate, chopped into 1/2-inch pieces
1 1/2 teaspoons peppermint extract
1 pound good-quality white chocolate, chopped into 1/2-inch pieces
3 candy canes or 12 round hard peppermint candies, crushed

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.

MCCORMICK'S PEPPERMINT BARK



Mccormick's Peppermint Bark image

I found this on the box of McCormick's Pure Peppermint Extract and decided to try it. I'm usually not a fan of Peppermint Bark because the balance of chocolate and peppermint always seems uneven. That being said, this recipe has a great balance to it and even looks great once finished. My boyfriend loved it so much he pleaded with me not to serve it at our dinner party so he could save it all for himself! ;) My only concern with this recipe is that the bark can get stuck if there are too many wrinkles in the foil. I wonder if this could be fixed with wax paper? Let me know what works for you!

Provided by EmJoMay

Categories     Candy

Time 30m

Yield 32 pieces

Number Of Ingredients 4

10 -12 ounces white chocolate baking squares
1 teaspoon peppermint extract
8 -10 drops red food coloring
3 ounces peppermint candies (optional)

Steps:

  • Line large baking sheet with foil. In saucepan, melt baking pieces.
  • Place unwrapped peppermint candies in a ziploc (you may need to reinforce it with another ziploc) and hammer the pieces until thoroughly crushed.
  • When the chocolate is nearly melted, remove from heat; mix in Extract. Gently stir until smooth.
  • Spread chocolate mixture on baking sheet, smoothing with metal spatula to 1/4 inch thick.
  • Add food color, drop by drop, over melted baking pieces. Using a wooden skewer, swirl color through.
  • Sprinkle with crushed candies, press in with spatula.
  • Chill until set, about 10 minutes.
  • Break into pieces. Store, covered. Refrigerate up to 5 days.

Nutrition Facts : Calories 48.1, Fat 2.8, SaturatedFat 1.7, Cholesterol 1.2, Sodium 8, Carbohydrate 5.3, Sugar 5.2, Protein 0.5

SLEEPY HOLLOW PEPPERMINT BARK



Sleepy Hollow Peppermint Bark image

Peppermint bark may be a hallmark of the Christmas season, but when transformed into an insidious looking tree, it's clear it's a treat that was truly made for the month of October. Bedazzled with hand-painted peppermint candies and resting peacefully on a flowing bed of white chocolate, this dazzlingly dark dessert is sure deliver the ohhs and ahhs you've worked so hard for. Its ingredients keep very well, so feel free to prepare well in advance of your next fright fest.

Provided by ChristineMcConnell

Categories     Candy

Time 3h30m

Yield 1 Tree, 6 serving(s)

Number Of Ingredients 5

4 -5 standard bags peppermint candies
2 cups good quality chocolate chips
2 cups good quality white chocolate chips
paint powder, in brown black and Ivory
3 teaspoons vodka, as liquid agent for paints

Steps:

  • Heat oven to 310 degrees. Space out 15-20 unwrapped candies on two parchment lined baking sheets. (Keeping two baking sheets in the oven at a time ensures you constantly have something to work with and saves your rom just sitting there twiddling your thumbs.) Allow to melt just a bit (5-7 minutes) and pull out first sheet. You're going to be stretching and twisting the candies around one another to eventually shape a tree. If you're frustrated with how they're sticking or if anything breaks, simply heat with a Brûlée torch or handheld lighter for a moment and reapply. If you accidentally burn it (which I did several times), just toss it. Definitely use the torch at the base of your candy cane trunk before applying to stand-you want as sound a structure as you can get!
  • Once you have your peppermint skeleton, now's the fun part of painting on the chocolate. Melt down chocolate in a double boiler until its just in a liquid state (110 degrees on candy thermomter is ideal for chocolate). GENTLY paint chocolate onto your skeleton, doing several coats and re-heating chocolate as needed. When desired affect is achieved, hand-paint several spare peppermint candies with black stripes and adhere using any extra chocolate.
  • Using fine paint brushes, paint your tree with edible paints making highlights and low lights where they seem appropriate. Clean any mess from base using a warm clean cloth. Melt down white chocolate and pour into base to create clean smooth effect.

PEPPERMINT BARK



Peppermint Bark image

Milk chocolate and white chocolate make this a sweet treat for anyone. Great for the holidays and care packages.

Provided by grhmcrkr613

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 1h40m

Yield 24

Number Of Ingredients 4

30 crushed peppermint hard candies, divided
1 ½ pounds milk chocolate candy, coarsely chopped
1 ½ pounds white chocolate, chopped
1 teaspoon oil-based peppermint flavoring, or to taste

Steps:

  • Spread 1/3 of the peppermint candy over a 9x13-inch baking pan lined with wax paper.
  • Melt the milk 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, just until melted. Pour the melted chocolate over peppermint candy in the prepared pan. Sprinkle another 1/3 of the candy on top of the milk chocolate. Refrigerate until the chocolate hardens, about 30 minutes.
  • Melt 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. Stir in the oil-based peppermint flavoring. Pour the white chocolate over the milk chocolate, then spread the remaining 1/3 peppermint candy on top.
  • Refrigerate until the white chocolate hardens, about 30 minutes. Cut or break into pieces to serve.

Nutrition Facts : Calories 329.7 calories, Carbohydrate 40.9 g, Cholesterol 12.9 mg, Fat 18.1 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 11 g, Sodium 45.3 mg, Sugar 37.2 g

PEPPERMINT-MINI MARSHMALLOW BARK



Peppermint-Mini Marshmallow Bark image

Provided by Food Network Kitchen

Time 1h25m

Yield 1 pound bark

Number Of Ingredients 3

1 pound white chocolate
1/2 cup chopped peppermints
1/2 cup mini marshmallows

Steps:

  • Line a baking sheet with foil, shiny-side up; smooth out the creases. Make sure all your tools are dry.
  • Chop the white chocolate into 1/2-inch pieces with a large knife. Place all but 1 cup of the chopped chocolate in a microwave-safe bowl. Microwave 30 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total. Immediately add the reserved chopped chocolate to the bowl; stir vigorously until melted and shiny. Don't worry if there are a few small unmelted pieces.
  • Pour the white chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick.
  • Press the peppermints and marshmallows into the chocolate, arranging them so each bite has a mix of flavors and textures. Let the bark harden completely at room temperature, about 1 hour. (If the room is warm, you may need to freeze the bark for a few minutes.) Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.

PEPPERMINT BARK



Peppermint Bark image

Peppermint bark is a Christmas classic. Who can resist dark chocolate, white chocolate, and crisp bites of minty candy canes?

Provided by Elizabeth LaBau

Categories     Dessert     Candy

Time 1h10m

Number Of Ingredients 3

8 peppermint candy canes
12 ounces dark chocolate (chopped, or chocolate chips)
12 ounces white chocolate (chopped, or white chocolate chips)

Steps:

  • Gather the ingredients.
  • Unwrap the candy canes and place them in a food processor. Pulse on/off several times for 5 to 10 seconds each, until the canes have been crushed into small pieces.
  • Alternately, place the candy canes in a large zip-close bag and seal tightly. Use a rolling pin to roll/smash the candy canes until they are the size you desire.
  • Prepare a cookie sheet by covering it with smooth aluminum foil.
  • Melt or temper the dark chocolate.
  • Pour the chocolate onto the prepared cookie sheet and use an offset spatula or knife to spread it to an even thickness, a little more than 1/8-inch thick. The chocolate does not have to reach all sides of the sheet, as it will be broken up later anyhow.
  • Place the tray in the refrigerator to firm up while you prepare the white chocolate.
  • While the dark chocolate hardens, melt or temper the white chocolate.
  • Stir in most of the candy cane bits, reserving about a quarter of the mixture to put on top.
  • Remove the tray from the refrigerator and spread the white chocolate in an even layer over the dark chocolate.
  • While the white chocolate is still wet, sprinkle the remaining candy cane pieces over the entire surface evenly. Press down very lightly to ensure they stick.
  • Place the tray back in the refrigerator to firm up for 30 minutes.
  • Once the peppermint bark is completely set, break into small, uneven pieces by hand. Serve immediately or bring to your annual Christmas cookie swap and enjoy.

Nutrition Facts : Calories 209 kcal, Carbohydrate 27 g, Cholesterol 5 mg, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, Sodium 22 mg, Sugar 22 g, Fat 11 g, ServingSize 1 1/2 lbs (20 servings), UnsaturatedFat 0 g

HOLIDAY PEPPERMINT BARK



Holiday Peppermint Bark image

Make and share this Holiday Peppermint Bark recipe from Food.com.

Provided by Alyssia Mind Over

Categories     Christmas

Time 10m

Yield 1 Tray

Number Of Ingredients 3

1 (12 ounce) bag chocolate chips
1/2 cup peppermint candy, crushed
1/2 teaspoon peppermint extract

Steps:

  • Melt chocolate over a double boiler. Stir in peppermint extract.
  • Transfer to a pan lined with parchment and sprayed and spread in an even layer.
  • Sprinkle on peppermint pieces.
  • Refrigerate 1 hour, until firm.
  • Break into pieces and enjoy!

CHOCOLATE PEPPERMINT BARK - CHRISTMAS



Chocolate Peppermint Bark - Christmas image

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

12 ounces quality white chocolate (like Ghirardelli)
12 ounces quality dark chocolate (like Ghirardelli)
1/2 cup crushed peppermint candy (I use starlite)

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.

HOLIDAY PEPPERMINT BARK



Holiday Peppermint Bark image

Make and share this Holiday Peppermint Bark recipe from Food.com.

Provided by StrangeAsAngels

Categories     Candy

Time 11m

Yield 8 serving(s)

Number Of Ingredients 2

12 ounces nestle white chocolate chips
24 hard peppermint candies

Steps:

  • Line baking sheet with waxed paper.
  • Microwave morsels on medium high for 1 minute or until smooth.
  • Place peppermint candies in a plastic bag and smash.
  • While holding strainer over melted morsels pour crushed candies into strainer.
  • Stir mixture.
  • Spread mixture to desired thickness on baking sheet.
  • Let stand for 1 hour or until firm.
  • Break into pieces.

Nutrition Facts : Calories 288.2, Fat 13.7, SaturatedFat 8.3, Cholesterol 6, Sodium 44.3, Carbohydrate 39.9, Sugar 34.6, Protein 2.5

PEPPERMINT BARK



Peppermint Bark image

This is a copycat of the William Sonoma Bark that costs $22 a lb. I have never tried their version, but when my mom told me she liked it, I went on a search to find the recipe. Make sure to buy white chocolate chips that contain cocoa butter to get a smooth melt- otherwise, you will end up with clumpy chocolate. Use good quality chocolate chips (belgian, semi-sweet, or bittersweet) for the best results.This recipe is so simple and delicious my only hope is that I'm able to save a piece for my mom. Recipe by Rita Nader Heikenfeld.

Provided by cookiedog

Categories     Candy

Time 25m

Yield 2 pounds

Number Of Ingredients 4

12 ounces chocolate chips
1 lb white chocolate chips
1/2 teaspoon peppermint extract
1/2 cup peppermint candy, crushed

Steps:

  • Preheat oven to 250. Line a 9x13 pan with foil, letting it hang over the sides. Spray foil. Pour the chocolate chips in an even layer on the foil. Place in oven for 5 minutes or until almost melted. Remove from oven, smooth with an offset spatula or knife. Place in refrigerator until cold and firm, about 20 minutes.
  • Melt white chocolate chips in a double boiler or in a metal bowl over simmering water (don't let bottom of bowl touch water), until chocolate is almost melted. If you are daring, you can use your microwave. Remove bowl from water and stir until completely melted, stirring in extract. Let cool a little bit so it doesn't melt the chocolate layer when you pour it on top. Pour this over chocolate layer, and, working quickly, spread to cover. Sprinkle with crushed candy (I pressed the candy in just a bit).
  • Chill until both layers are firm. Lift foil out of pan and shake off excess candy. Trim edges. Cut into 2" wide strips. Peel bark from foil and cut each strip as desired. Chill in covered container. Makes about 2 pounds.

Nutrition Facts : Calories 2043.1, Fat 123.9, SaturatedFat 74.3, Cholesterol 47.7, Sodium 223.1, Carbohydrate 243.3, Fiber 10.5, Sugar 226.8, Protein 20.5

Tips for Making Sleepy Hollow Peppermint Bark:

- Use high-quality chocolate for the best flavor. A good semisweet or bittersweet chocolate will work well. - Make sure the chocolate is finely chopped before you melt it. This will help it melt evenly and smoothly. - Add a little bit of salt to the melted chocolate to balance out the sweetness. - Be careful not to overmix the chocolate and peppermint mixture, or it will become too thick. - Pour the chocolate mixture into a prepared baking sheet and let it set for at least 2 hours before cutting. - Store the peppermint bark in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Sleepy Hollow Peppermint Bark is a delicious and festive treat that is perfect for the holiday season. It is easy to make and can be customized with your favorite toppings. With its rich chocolate flavor and refreshing peppermint taste, this bark is sure to be a hit with everyone who tries it. So next time you are looking for a sweet treat, give Sleepy Hollow Peppermint Bark a try. You won't be disappointed!

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