Peppermint Bark Candy Cutouts
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Prep Time
3 hrs 4 mins
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Cook Time
3 hrs 4 mins
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Course
Dessert
Peppermint Bark Candy Cutouts
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Who doesn't love Peppermint Bark? This delicious, fun version will thrill kids and adults alike!
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Ingredients
- 12 ounces semi sweet chocolate chips*
- 4 ounces milk chocolate*
- 16 ounces white chocolate chips*
- 4 teaspoons vegetable oil divided
- 1 teaspoon peppermint extract divided
- 6 ounces candy canes or peppermint candies
Instructions
- Line a sheet pan with parchment paper. Make sure the pan is fairly flat and doesn't have a warped surface. Place cookie cutters on prepared pan, with cutting edges face down (see picture above).
- Place the candy canes in a large zippered freezer plastic bag. Seal tightly. Use a rolling pin or rubber mallet to crush the candy canes into tiny pieces. Pour crushed candy into a coarse strainer and shake gently to remove some of the "dust". Set aside crushed candy and "dust".
- Place semisweet chocolate, milk chocolate and 2 teaspoons vegetable oil in a microwave-safe, medium-size bowl. Cook on power level 5 (not full power!) for 1 minute. Remove from microwave and stir. Chips will have just begun to melt. Return to microwave for 30 second intervals (always on half power), stirring in between, until chocolate is completely melted and smooth. This will take about 2 to 3 minutes. Add ½ teaspoon mint extract and candy cane "dust" stir to combine.
- Place a small scoop of melted chocolate (I used a small ice cream scooper) in the center of several of the cookie cutters. With a wooden skewer or other long, thin implement (a chop stick works perfect), begin stirring in the center of the chocolate, gently pushing it out towards the edges. You may need to add a bit more chocolate. Keep pushing the chocolate till the shape is filled with an even layer of chocolate. I made this layer about ¼ inch thick but feel free to make it thicker or thinner. Repeat procedure until all cutters have this first layer. If chocolate begins to thicken, just return to microwave for 30 seconds on power level 5.
- Place sheet pan with cutters in refrigerator to harden for 20-30 minutes.
- Towards the end of the chilling time, repeat melting process in microwave with white chocolate and remaining 2 teaspoons of oil. When chocolate is melted and smooth, add remaining ½ teaspoon of peppermint extract and stir to combine.
- Repeat step #4 with white chocolate till all dark chocolate is covered and surface is fairly smooth. I made the white chocolate layer about ¼ inch thick.
- Sprinkle white chocolate surfaces with crushed candy canes. Place in refrigerator for at least 1 hour or until firm and well chilled. To remove cutouts from cutters, hold a cutter by the edges a few inches over a work surface. Push up gently from the bottom till seal is broken, then push down with your thumbs, from the top, till cutout is released onto your work surface. Repeat with other cutters. Store candy in a cool place. It doesn't have to be in the refrigerator.
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