Layered Peppermint Crunch Bark
If you have about 55 minutes to spend in the kitchen, Layered Peppermint Crunch Bark might be an awesome gluten free recipe to try. One serving contains 196 calories, 2g of protein, and 11g of fat. For 81 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 24. If you have bittersweet chocolate, white chocolate, peppermint extract, and a few other ingredients on hand, you can make it. This recipe from Recipe Girl has 1000 fans. It will be a hit at your Christmas event. Many people really liked this hor d'oeuvre. With a spoonacular score of 10%, this dish is improvable. Try Layered Peppermint Bark, Peppermint Bark, and Peppermint Bark for similar recipes.
Servings: 24
Preparation duration: 35 minutes
Cooking duration: 20 minutes
Ingredients:
7 ounces bittersweet chocolate
6 ounces peppermint candy canes, crushed
3/4 teaspoon peppermint extract
5 1/2 Tablespoons whipping cream
17 ounces white chocolate, finely chopped
Equipment:
candy thermometer
baking sheet
sauce pan
bowl
aluminum foil
offset spatula
spatula
Cooking instruction summary:
1. Turn large baking sheet bottom side up. Cover securely with foil. Mark 12x9-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 the 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.2. 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.3. 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. If you let the bark go much longer than this- it will be very hard to cut neatly.4. 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. You can also just break into large chunks and enjoy.
Step by step:
1. Turn large baking sheet bottom side up. Cover securely with foil. Mark 12x9-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 the touch).
2. Remove from over water.
3. 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.
4. 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.
5. 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.
6. 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. If you let the bark go much longer than this- it will be very hard to cut neatly.
7. Lift foil with bark onto work surface; trim edges.
8. Cut bark crosswise into 2-inch wide strips. Using metal spatula, slide bark off foil and onto work surface.
9. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. You can also just break into large chunks and enjoy.
Nutrition Information:
