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STEP TWO: Line a 9×13-inch baking sheet with parchment paper. Set aside. STEP THREE: Place semi-sweet chocolate chips in a microwave-safe glass bowl and heat for 30 seconds. Stir chocolate and microwave in 15-second intervals until completely melted, stirring in between each increment.
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Melt the chocolate: Place the chocolate in a heat-proof bowl over a saucepan of simmering water. Make sure the bottom of the bowl doesn't touch the water. Stir occasionally with a heat-proof spatula until the chocolate is completely melted. Alternatively, melt the chocolate in 30-second bursts in the microwave.
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Add 1/2 teaspoon of oil. Melt in 20-second increments, stirring vigorously with a silicone spatula spatula or spoon after each increment, until completely melted and smooth. White chocolate and chocolate overheat easily, so it's important to do this in increments. Once melted, stir in 1/4 teaspoon peppermint extract.
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Remove the pan from the refrigerator. Use the foil overhang to lift the bark out of the pan and transfer to a cutting board. Peel off the foil. Using a sharp chef's knife, cut the bark into pieces. Store the bark in a covered container at cool room temperature, or in the refrigerator, for up to 1 week.
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Gather the ingredients. The Spruce. Unwrap 8 peppermint 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. The Spruce. Alternately, place the 8 candy canes in a large zip-close bag and seal tightly.
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Instructions. Prepare a 5×5-inch baking dish by lining both the bottom and sides with parchment paper. Make sure to leave some extra paper hanging over the edges; this will help you lift the set bark out later. Place the chopped semi-sweet chocolate in a small bowl along with ½ teaspoon of oil.
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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.
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Instructions. Line a 9x13-inch pan with parchment paper and spray well with cooking spray; set aside. To a large, microwave-safe bowl, add the semi-sweet chocolate chips, and heat for 30 seconds on high power. Stop to check and stir. Heat in 10 to 15-second increments thereafter, until chocolate can be stirring smooth.
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Execs at Williams-Sonoma were just trying to build up their food-gifts selection when they started selling peppermint bark in 1999. 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.
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Instructions. Place the candy canes in a bag and smash/crush them. Place the semi-sweet, dark, etc. chocolate chips in a microwave-safe bowl and melt in the microwave with bursts of 30 seconds, then stir, then 30 seconds, then stir, until melted. Or use the double-boiler method on the stovetop.
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Instructions. Line an 8×8 (OR 9×9 inch OR 7×11 inch for thinner bark) pan with parchment paper, leaving an overhang so you can lift out the entire bar later. Melt the dark chocolate. Stir in ½ teaspoon shortening OR coconut oil, and ⅛ teaspoon peppermint extract. Evenly spread it in the prepared pan.
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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 half of the bittersweet chocolate.
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Mix in all but 1/3 cup of the candy cane pieces. Remove cookie sheet from freezer, carefully spread white chocolate over the dark chocolate in a thin layer. Sprinkle 1/3 cup of reserved candy cane pieces on top. Place cookie sheet in freezer. Once bark is completely cooled and hard. Remove from cookie sheet and break into large pieces.
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Pour your dark (or semi sweet) chocolate chips into a large bowl, or chop the chocolate if you bought a bar. Add in the vegetable oil. Microwave in 15-30 second increments, stirring each time. Be careful so that it doesn't scorch! Add the peppermint extract. Try not to eat it all with a spoon at this point.
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Make the Semisweet Chocolate Layer. In a double boiler, melt semisweet chocolate and ½ Tablespoon butter until smooth. Remove from heat and add ¼ tsp peppermint extract and ⅛ tsp vanilla extract, stir to combine. The mixture will begin to thicken when the extracts are added, so work quickly.
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Let cool about 10 minutes to room temperature or until almost set. Repeat the same steps to melt the white chocolate. Add 3/4 teaspoon peppermint extract. Once melted and smooth spread evenly on top of the set semi sweet chocolate layer. Sprinkle immediately with the crushed candy canes and press them gently into the chocolate.
