Holiday Peppermint Bark (two ways)

 Holiday Peppermint Bark

Do you watch Top Chef?  I love that show.  I have to confess, though, that I have only seen the first episode of the current season and the rest are waiting patiently in my DVR. (So no spoilers!!)

Holiday Peppermint Bark (15) (1024x681)

My favorite season was Season 6.  And no, not because Bryan Voltaggio was a contestant. (He is from Frederick, and owns VOLT, Family Meal, and the Lunchbox here in the city, as well as Range in DC.  I still have yet to eat at any of his restaurants, but one day, I will try them all!)  I loved that season the most because every chef seemed to really have something special.  Not that I had anything Bryan, but Kevin and Jen were actually my favorites. 

Holiday Peppermint Bark (50) (1024x685)

Anyhow, it always seems that one of the chefs is making two preparations of their desired ingredients.  A duo or a duet.  A duo of lamb, a duet of potatoes…

Holiday Peppermint Bark (49) (1024x681)

Well, this is my duo of holiday mint barks.   These barks are similar to each other with their minty chocolate flavors, but each one has something special to offer (much like the chefs from season 6!).

They also make the perfect gift to give to co-workers, or that person who you are really stumped on.  They pack up well, and are so cute and festive!

Holiday Peppermint Bark (27) (681x1024)

 

First up is a Dark and White Chocolate Peppermint Bark.  A layer of rich dark chocolate topped with sweet white chocolate and crushed candy canes.  This is the perfect combination of sweet, but not too sweet, chocolate with the great crunch of the candy cane pieces. 

 

Holiday Peppermint Bark (29) (1024x681)

Dark and White Chocolate Peppermint Bark

makes 24 servings

Print this recipe!

 

 

Ingredients

  • 12 oz dark (or semi-sweet) chocolate chips
  • 12 oz white candy melts or vanilla almond bark (not white chocolate chips-they don’t melt!)
  • 1/2 cup crushed candy canes or peppermint candies (about 12 mini candy canes, or 3 regular sized one)

Directions

  1. Line a baking sheet with parchment paper to prevent sticking.
  2. Add dark chocolate chips to a microwave safe bowl.  Microwave chocolate in 30 second increments, stirring between each one, until chocolate is melted and smooth.
  3. Pour melted chocolate onto the parchment lined baking sheet and spread evenly into a rectangular shape, about 1/8-1/4 inch thick. 
  4. Place entire baking sheet into the freezer for 5 minutes, or until chocolate is set and hard.
  5. Meanwhile, melt the white candy melts (or almond bark) in the same manner as the dark chocolate.
  6. Add about 1/3 of the crushed candy canes to the melted white chocolate and stir to combine.
  7. Pour the white chocolate over the dark chocolate layer, and spread evenly across, covering all or most of the dark chocolate layer.
  8. Sprinkle the remaining crushed candy canes over the top of the white chocolate layer. 
  9. Return baking sheet to the freezer for an additional 5 minutes, or until the bark has set.
  10. Cut or break the bark into pieces for serving, or packaging for gifts.

Holiday Peppermint Bark (31) (1024x681)

Next up is Creme de Menthe Cookie Holiday Bark.  I used Andes Creme de Menthe baking pieces to create this delicious treat.  It is topped with crushed Oreo cookies, which add texture and a creamy crunch to this bark.

Holiday Peppermint Bark (33) (1024x681)

The baking pieces are melted in the oven for just a minute, and then swirled together to create a really pretty base.  My Aunt Ann made a similar treat last Christmas, and I just had to recreate it this year! 

Holiday Peppermint Bark (37) (1024x681)

Creme de Menthe Cookie Holiday Bark

inspired by my Aunt Ann

makes 12 servings

Print this recipe!

 

Ingredients

  • 1 bag Andes Creme de Menthe baking pieces (or other mint baking chips)
  • 1/3 package of Oreo sandwich cookies (Double Stuffed 🙂 )

Directions

  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper.
  3. Crush the Oreo cookies into small pieces.
  4. Spread Creme de Menthe baking pieces in a single, even layer on the parchment.
  5. Put baking sheet in the oven for 1-2 minutes, until the pieces are just melted.
  6. Remove the baking sheet from the oven and gently swirl a toothpick in the melted chocolate, swirling the dark and light colors together.
  7. Sprinkle the crushed Oreos evenly over the melted chocolate.
  8. Place baking sheet in the freezer until the chocolate has hardened, about 5 minutes.
  9. Cut or break the bark into pieces for serving, or packaging for gifts.

Holiday Peppermint Bark (38)

 

I hope you’ll make one (or both!) of these barks this year.  And whichever variation you decide to make, I am sure whoever you make them for will enjoy and appreciate them!

 Holiday Peppermint Bark (56) (1024x681)

Leave a Reply