Peppermint Bark

If you have about 12 minutes to spend in the kitchen, Peppermint Bark might be an excellent gluten free and dairy free recipe to try. One serving contains 272 calories, 2g of protein, and 13g of fat. For 52 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 12. It works well as a Central American side dish. 381 person found this recipe to be scrumptious and satisfying. It is perfect for Christmas. If you have peppermint extract, milk chocolate chips, white chocolate chips, and a few other ingredients on hand, you can make it. It is brought to you by Add A Pinch. Taking all factors into account, this recipe earns a spoonacular score of 5%, which is improvable. If you like this recipe, take a look at these similar recipes: Peppermint Bark, Peppermint Bark, and Peppermint Bark.

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 2 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place waxed paper in a 13x9 baking dish. Leave enough waxed paper along edges to lift peppermint bark from baking dish later.Add milk chocolate chips and 1 teaspoon coconut oil to a medium glass bowl. Heat in microwave for about 1 minute. If not melted, heat in 30 second increments until it is melted. Remove from microwave and stir until smooth. Add 2 teaspoons peppermint extract to melted milk chocolate and stir until well-combined. Pour chocolate into the prepared baking dish and place in the freezer until hardened, approximately 3 minutes.Repeat the same process with the white chocolate chips. Remove baking dish from freezer and spread white chocolate over semi-sweet chocolate. Sprinkle crushed peppermint candies over white chocolate and return to the freezer until firm, approximately 3 minutes.Remove from freezer and pull waxed paper from baking dish. Break peppermint bark into pieces. Place on a dish, in a tin, or in cellophane bags for gift giving.

 

Step by step:

1. Place waxed paper in a 13x9 baking dish. Leave enough waxed paper along edges to lift peppermint bark from baking dish later.

2. Add milk chocolate chips and 1 teaspoon coconut oil to a medium glass bowl.

3. Heat in microwave for about 1 minute. If not melted, heat in 30 second increments until it is melted.

4. Remove from microwave and stir until smooth.

5. Add 2 teaspoons peppermint extract to melted milk chocolate and stir until well-combined.

6. Pour chocolate into the prepared baking dish and place in the freezer until hardened, approximately 3 minutes.Repeat the same process with the white chocolate chips.

7. Remove baking dish from freezer and spread white chocolate over semi-sweet chocolate. Sprinkle crushed peppermint candies over white chocolate and return to the freezer until firm, approximately 3 minutes.

8. Remove from freezer and pull waxed paper from baking dish. Break peppermint bark into pieces.

9. Place on a dish, in a tin, or in cellophane bags for gift giving.

Nutrition Information:

covered percent of daily need

 

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