peppermint bark

This Healthy Peppermint Bark is the answer to true bliss. It’s gluten-free, vegetarian, free of refined sugar and just right for the keto diet!

Healthy Peppermint Bark

full fat Greek yogurt

maple syrup (divided)

tsp peppermint extract

dark cocoa powder

tsp vanilla extract

To make the dark chocolate layer, in a medium mixing bowl, combine 2 cups of greek yogurt, the dark cocoa powder, 1/2 cup pure maple syrup, and 1 1/2 tsp peppermint extract.  Stir to combine.

Spread the chocolate mixture out onto a rimmed baking sheet that has been lined with parchment paper.

Transfer to freezer, and freeze for 30 minutes.

To make the white layer, in a medium mixing bowl, combine the remaining 2 cups plain greek yogurt, remaining ¼ cup pure maple syrup, 1 tsp peppermint extract, abd ½ tsp vanilla extract.  Stir to combine.

Spread the white layer over the frozen chocolate layer, and return the baking sheet to the freezer.

Freeze for 3-4 hours, or until solid.  Freezing overnight works well, too.

When completely frozen, break into bite-size portions using your hands.

Store in the freezer in an air-tight container for up to 2 months.

White Chocolate Peppermint Bark Brownies are the perfect easy and yummy Christmas treat!  Fudge brownie with white chocolate frosting and crushed peppermint.

White Chocolate Peppermint Bark Brownies

brownie mixes (*see Recipe Notes)

cream cheese (softened)

butter

vanilla

almond extract

c. white chocolate chips (or bark)

c. sugar

candy canes

Mix all the ingredients well and pour into a cookie sheet lined with cooking spray (NOT a cake pan).

Bake at 325 degrees for 25 to 30 minutes, or until a toothpick a few inches from the edge comes out mostly clean. Cool completely before frosting!

For the Brownie Layer:

Beat together the cream cheese and butter, then add the vanilla and almond extract.  Melt the white chocolate and slowly blend it in.  Then add the powdered sugar and mix until thoroughly blended.&nbsp;

Spread over the cooled brownies. Unwrap some candy canes and place them in a plastic bag. Use a kitchen mallet or rolling pin to crush the candy cane into small pieces.&nbsp;

Sprinkle the candy cane pieces over the frosting.

For the White Chocolate Frosting:

These Peppermint Bark Mimosas from Delish.com are the perfect cocktail for your holiday brunch.

Peppermint Bark Mimosas

c. semisweet chocolate chips, melted

candy canes, crushed

champagne

canes,

https://streaming.hearstdigitalstudios.com/7e1241e3-ecd3-49f3-83d6-f20b22efb7be/video_rover_16x9_1080p_hd_1542238747_19734.mp4

Cheers to the holidays with these delicious peppermint bark mimosas!

These Peppermint Bark Mimosas Have The MOST Holiday Cheer

This recipe for classic peppermint bark is layers of white and dark chocolate topped with crushed candy canes. A holiday favorite that's quick to make and perfect for parties and gift giving.

Peppermint Bark Recipe

chocolate chips (or chopped semi sweet chocolate)

white chocolate chips (or chopped white chocolate)

peppermint extract

Place the semisweet chocolate chips in a medium bowl and microwave for 30 second increments until melted. Stir until smooth.

Spread the chocolate into a roughly 9″x 13″ rectangle on a piece of parchment paper. Place the chocolate in the fridge for 15 minutes to set.

Place the white chocolate chips in a medium bowl and microwave for 30 second increments until melted. Add the peppermint extract and stir until smooth.

Spread the white chocolate over the semisweet chocolate layer. Top with candy canes. Let harden in the fridge for about 20 minutes, then break into pieces and serve.&nbsp;

https://content.jwplatform.com/videos/HM1zrprV.mp4

This recipe for classic peppermint bark is layers of white and dark chocolate topped with crushed candy canes. A holiday favorite that’s quick to make and perfect for parties and gift giving.

PEPPERMINT BARK

Make Peppermint Bark just like Williams Sonoma&nbsp;sells in the stores.&nbsp;

Williams Sonoma Peppermint Bark

Guittard Semisweet Chocolate (61% cacao)

Guittard White Chocolate (31% cacao)

peppermint extract (or food grade peppermint oil)

peppermint

Line a jelly roll pan with waxed paper.  Melt semisweet chocolate in a double boiler.  Stir in 3/8 teaspoon peppermint extract.  Spread semisweet chocolate over the waxed paper.  Spread the chocolate out to about 1/4 to 3/8 inch thickness.

 Place pan in the refrigerator and allow chocolate to set for about 30 minutes. The chocolate does not need to be completely firm. Melt white chocolate in a double boiler and stir in 1/4 teaspoon peppermint extract. Spread white chocolate over the semisweet chocolate. 

Sprinkle over crushed peppermint candies. Gently press candies into the chocolate. You want to press the candies into the chocolate. This will keep the peppermint candies from being easily knocked off when stored. Allow the chocolate to set up fully, this can take up to a couple of hours.&nbsp;

Once the chocolate has set break into pieces and store in an air tight container. This can be enjoyed for about two weeks after preparation. They key is not allowing the humidity to make the peppermints soggy.

Imagine adding a scoop of this to your cup of hot cocoa.

Peppermint Bark No-Churn Ice Cream

heavy cream

sweetened condensed milk, 14

pure vanilla extract

c. peppermint bark, crumbled

c. miniature semisweet chocolate chips

White and dark chocolate kissed with peppermint and covered in crushed candy canes. This holiday treat is too easy not to make!

Peppermint Bark

oz dark chocolate (melted)

oz white chocolate (melted)

tsp peppermint oil

Melt the dark chocolate. You can use a double boiler or microwave the chocolate in short 30 second bursts at 50% power.

Pour the dark chocolate onto a parchment paper-lined 8x8 inch dish and smooth out with a spatula. Set aside to partially set.

Melt the white chocolate then add the peppermint oil and stir in well. Sprinkle in about 1/3 cup of crushed candy cane and fold into the white chocolate.

Pour the white chocolate onto the partially set dark chocolate and smooth out with a spatula. Sprinkle more crushed candy cane on top and set aside to cool and set.

Cut the bark into pieces and they&#x27;re ready to eat!

This delicious peppermint bark tastes better than the store-bought version and is so EASY to make!!! You’ll love this quintessential holiday treat! No bake, only four ingredients and totally addictive!!

✅ RECIPE:  https://preppykitchen.com/peppermint-bark/
Find Amy on instagram at https://www.instagram.com/amybethcupp/

There are times when I want to go overboard with the cake decorating, and there other times I just want to make a quick, delicious treat. This white chocolate peppermint bark definitely falls into the “quick treat” category. It has four ingredients (three if you’re in a pinch)! You can even use a microwave to melt the chocolate. You can scale the recipe up or down in a snap and did I mention it's a perfect Christmas recipe?
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Easy Peppermint Bark Recipe

Gingerbread House White Chocolate Bark is a fun and festive Christmas Bark sprinkled with marshmallows, soft peppermints, gumdrops, M&amp;Ms, and of course ginger cookies! This Gingerbread House Bark Recipe has all the flavors you might find on a classic gingerbread house, but with none of the fuss.&nbsp;

Gingerbread House White Chocolate Bark Recipe

vanilla almond bark (or white chocolate)

Christmas m&ms

multicolored gumdrops

peppermint puffs (chopped (see example))

gingerbread cookies (crumbled)

pastel colored mini marshmallows

Melt the almond bark in the microwave in 60 second increments until smooth. Stir in between each time in the microwave. It took about 2 minutes to melt for me.

Line a large baking sheet with wax paper.

Pour melted almond bark over the wax paper and use an offset spatula or spoon to smooth out into 1/3 layer.

Sprinkle with all the ingredients that you'd like to use onto the bark. Use as much or as little as you'd like. Press down with your hands to make sure they've adhered to the bark.

Allow to chill in the fridge until fully firm, about 2 hours.

Break apart and store in an airtight container.

Enjoy!

Like peppermint bark in creamy fudge form! By using a shortcut fudge base, we can skip the endless stirring and candy thermometer that traditional fudge recipes require. This fudge freezes beautifully. Review recipe notes before beginning.

Peppermint Bark Fudge

chocolate chips

Tablespoons marshmallow creme*

vanilla extract

Line an 8-inch square baking pan or a 9-inch square baking pan* with aluminum foil or parchment paper, leaving enough overhang on the sides to easily remove the fudge once it has set. Set aside.

Chocolate Layer

Combine 1/2 cup + 1 Tablespoon of sweetened condensed milk (half of the can), chocolate chips, and marshmallow creme in a medium saucepan over medium heat. Stir constantly until the chocolate chips have melted. Once the mixture is smooth, remove from heat and stir in the vanilla and peppermint extracts. Spread chocolate layer into the prepared pan. A small offset spatula is helpful for this. Place in the refrigerator as you make the white chocolate layer.

Wipe the pot clean. (Wash and dry, or just wipe with a paper towel&#8211; careful, it&#8217;s likely still warm!)

White Chocolate Layer: 

Combine 1/2 cup + 1 Tablespoon of sweetened condensed milk (the rest of the can), white chocolate chips, and marshmallow creme in a medium saucepan over medium heat. Stir constantly until the white chocolate chips have melted. This layer will be a little thinner than the chocolate layer. Once the mixture is smooth, remove from heat and stir in the vanilla, peppermint extract, and 1/3 cup crushed candy canes.

Pour over chocolate layer and spread into an even layer. Sprinkle with extra candy canes, if desired.

Cover with aluminum foil and refrigerate for 4 hours or overnight until completely set. Once set, remove the fudge from the baking pan by lifting out the aluminum foil or parchment paper. Peel away foil and cut into 1-inch squares.

Fudge stays fresh covered at room temperature for 1 week or in the refrigerator for 2-3 weeks. I always stack it in a Tupperware between layers of parchment paper.

Super easy to make and absolutely delicious. These were a holiday hit!

Thank you for sharing these Christmas cookie recipes....They all sound delicious and I am going to start making these tonight soI can give them to my family, neighbors and friends. I just purchased some really cute gift boxes ,and I am sure they'll love them...MERRY CHRISTMAS AND THANKS AGAIN, SALLY.

Delicious, easy, and so festive! I planned on making this for my husband's co-workers for Christmas, but I can't seem to stop eating it!

I followed this recipe exactly as it says and my fudge did not set at all. I even resorted to leaving it in the freezer all day while at work and when I came home it was so runny when I lifted it out of the pan it fell apart. I had to throw the whole batch away.

These turned out wonderful! Very easy to make and so yummy. Thank you!

So easy and delicious! 20 minutes from measuring out ingredients to putting in fridge. I've never made fudge before because it seemed like it would be so hard. This was easy, quick to make, and very minimal clean up! My whole family (even the one's who don't care for peppermint) scarfed it down! Can't wait to make more. Thank you for continuing to teach us!

This was delicious! I gave it out as gifts over the holidays and all loved them! I was wondering if I wanted to make it a little less sweet, what can I do? Can I cut the amount of condensed milk? If I cut it by 1/4 will it mess up the fudgy consistency?

Incredibly simple white chocolate and semi-sweet chocolate layered bark flavored with peppermint and crushed candy canes.

vegetable, coconut, or canola oil

peppermint extract, divided

regular size candy canes, crushed

Line the bottom and sides of a 9-inch or 8-inch square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles. Set aside. 

You can temper the chocolate or melt the chocolate without tempering. That is up to you. I melt the chocolate for this bark recipe. If tempering the chocolate, make sure the layers are never refrigerated. Allow them to set at room temperature. There are two ways you can melt the chocolate. You can use a double boiler over just barely simmering water or you can use the microwave. The double boiler is easier, but the microwave is a little more convenient for most people, so my directions are for a microwave. If you have a double boiler, you probably know how to use it! So, the KEY to melting chocolate in the microwave is to do it in small bursts and stir frequently. Chocolate overheats so fast, so easily. Melt 1/2 teaspoon of oil with 6 ounces of the white chocolate in a small heatproof bowl. Melt in 15 second increments, stirring vigorously with a rubber spatula or spoon after each increment, until completely melted and smooth. Make sure you scrape down the sides of the bowl to avoid scorching. Once melted, stir in 1/4 teaspoon peppermint extract. Pour melted white chocolate into the prepared baking pan, spreading with an offset spatula into a thin smooth layer. Place the baking pan in the refrigerator for 10-15 minutes or the freezer for about 8 minutes; or until almost completely set. If it sets completely, the bark layers could separate. 

Place the semi-sweet chocolate and 1/2 teaspoon of oil into a small heatproof bowl (or the double boiler) and microwave/stir in the same manner you did in step 2. Once melted, stir in remaining 1/4 teaspoon peppermint extract. Pour all of the semi-sweet chocolate over the white chocolate layer. Spread into a smooth layer. Place the baking pan back in the refrigerator for 10-15 minutes or the freezer for about 8 minutes; or until almost completely set.

Place the remaining white chocolate and 1/2 teaspoon oil in a small heatproof bowl and microwave/stir in the same manner you did in step 2. Pour over the bark layers and spread into a smooth layer. (This layer will not have peppermint extract.) Sprinkle with crushed candy canes&#8211; to crush, I usually do it in a food processor or stick the candy canes in a sealed ziplock bag and roll with a rolling pin until crushed.

Refrigerate the bark until completely hardened. Once hardened, remove from the pan and peel off the foil or parchment. Break into pieces as large or as small as you want. Alternatively, you can cut squares. To do so, remove from the refrigerator and allow to sit at room temperature to slightly soften for 10-15 minutes. Use a very sharp knife and cut.

https://www.youtube.com/watch?v=V12FC6hq6Vc

Here's how to make incredibly simple white chocolate and semi-sweet chocolate layered bark flavored with peppermint and crushed candy canes. 

Get the full recipe: https://sallysbakingaddiction.com/peppermint-bark/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #peppermintbark

• More of our favorite recipes: https://sallysbakingaddiction.com/

Peppermint Bark | Sally's Baking Addiction

Peppermint Bark is an easy but always-loved Christmas dessert that is perfect for gift-giving, your cookie tray or just because!

oz high-quality dark chocolate, chopped

oz chocolate

Place a sheet of parchment or wax paper...

Place a sheet of parchment or wax paper on a large cookie sheet.

Place the dark chocolate in a microwave-safe bowl...

Place the dark chocolate in a microwave-safe bowl and microwave for 30 seconds, then stir. Continue in 30-second increments just until most of the chocolate is melted (stir each time), then continue stirring until it's melted and smooth.

Pour the chocolate onto the cookie sheet, then...

Pour the chocolate onto the cookie sheet, then spread it into approximately an 11x14 rectangle using a spatula or the back of a large spoon. Set it in the refrigerator while you melt the white chocolate.

Follow the same process with the white chocolate...

Follow the same process with the white chocolate as you did for the dark. Once it's melted, stir in the peppermint extract.

Remove the dark chocolate from the refrigerator. Pour...

Remove the dark chocolate from the refrigerator. Pour the white chocolate over the dark, spreading it out to cover the dark chocolate completely. Immediately sprinkle with the crushed candy canes or peppermint candies.

Allow the peppermint bark to harden/cool completely at...

Allow the peppermint bark to harden/cool completely at room temperature for a couple of hours, or place it in the refrigerator to speed things up.

Remove the bark from the parchment paper and...

Remove the bark from the parchment paper and break it into pieces. (I like to use the paper as a barrier between the bark and my hands so none of the chocolate melts, but bare hands will work just fine, too.)

A Christmas and holiday classic with Peppermint Bark Candy.

WHITE CHOCOLATE PEPPERMINT CANDY BARK RECIPE

white chocolate chips

vegetable oil

Andes peppermint baking chips

Spread parchment paper on cookie sheet

Using a double boiler, melt white chocolate chips,...

Using a double boiler, melt white chocolate chips, adding oil as it begins to melt to prevent clumping.

When chocolate is melted, pour on parchment paper....

When chocolate is melted, pour on parchment paper. Spread out as much as you can.

Pour Andes baking chips over melted chocolate.

Let cool in refrigerator.

When cold, cut and serve!

Peppermint Bark is a Christmas candy with a layer of dark chocolate then white chocolate . The top is dusted with minty Christmas candy canes.

oz Ghirardelli Dark Chocolate Melting Wafers

oz Ghirardelli White Melting Wafers

6-8 Candy Canes (Crushed)

Crushed candy canes by placing them in a Ziplock bag and break apart with a rolling pin or meat mallet

Melt the dark Chocolate wafers in the microwave according to the packages directions .

Line a cookie sheet with wax paper and spread the melted chocolate on the wax paper. Place this in the fridge or freezer until it completely sets up

Once the dark chocolate sets up melt the white melting wafers according to the packages directions in the microwave.

Spread the white chocolate over the dark chocolate .

Immediately dust the top with crushed candy canes . Gently press them into the warm white chocolate .  Place int the fridge or freezer to set up.

Once it is completely set up break it apart into small pieces. Store in a Ziplock bag or air ight container.

https://www.youtube.com/watch?v=lrufEcnOo0E

Peppermint Bard

Set up great. Super simple and quick to make. I LOVE peppermint bark and this was a great blend of two of my favorite Christmas treats!

Had the opposite problem as some others: my fudge turned out very dense. Still delicious! Very tasty, but not soft and sumptuous. Even leaving out at room temp its very firm. Followed the directions exactly, but by weight. Maybe thats the issue? I would make this again, but I would add a bit more condensed milk and another tb of marshmallow to each layer, and a bit more peppermint extract as I feel like this is not very pepperminty at all, even with having added more candy cane than what is called for.

This was delicious but had a problem with the candy cane pieces weeping. Any solution for this?

How to make easy chocolate peppermint bark just like Williams-Sonoma's using chocolate wafers.

Easy Chocolate Peppermint Bark (with Chocolate Wafers)

Ghirardelli Dark Melting Wafers

peppermint oil (separated)

peppermint (separated)

Ghirardelli White Chocolate Coating Wafers

Instructions

Have ready a rimmed, 9x13" pan lined with parchment paper.

Add the Ghirardelli Dark Melting Wafers to a large microwave-safe bowl. Melt the chocolate at 30-second intervals, and melt according to package instructions.

Once melted, stir in a 1/4 teaspoon of the peppermint oil, and 2 tablespoons of crushed peppermint. Transfer the chocolate to the prepared pan and spread into a thin layer. Set aside until ready to use.

Add the Ghirardelli White Chocolate Coating Wafers to a large microwave-safe bowl. Melt according to package instructions.

Once the white chocolate has melted, stir in a 1/4 teaspoon of the peppermint oil and pour over the semi-sweet chocolate.&nbsp;

Use a small, offset spatula spread the white chocolate evenly across the dark chocolate. Sprinkle with the remaining crushed peppermint and transfer to the refrigerator to set, about 30 minutes.

Break apart, serve and enjoy.

This peppermint bark recipe requires just a few ingredients to make this holiday classic. Top with crushed candy canes, toffee bits, or nuts!

Ghirardelli semi-sweet, (or milk melting wafers)

½ teaspoon peppermint extract, (divided)

Ghirardelli white melting wafers

peppermint candies, (crushed, divided)

Line a large jelly roll pan with parchment paper and set aside.

In a medium saucepan over low heat, melt semi-sweet melting chocolates by stirring constantly until all melted. Remove from heat and stir in ¼ teaspoon peppermint extract. Pour onto prepared jelly roll pan and refrigerate.

Do the same with the white melting chocolates, by adding to a medium saucepan over low heat, stirring constantly until melted. Remove from heat and pour in the remaining peppermint extract.

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