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Directions. Save to My Recipes. Step 1 Line a 13" x 18" baking sheet with parchment paper. Fill the bottom of a large pot with 3" water and bring to simmer over medium heat. Reduce heat to low.
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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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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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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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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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Pour the chocolate chips in a microwave-safe bowl, and microwave for 30-second increments (stirring the chips between each microwave session) until the chocolate has melted, and the mixture is smooth. Spread the chocolate evenly into the lined pan, then place pan in the freezer for 20 minutes. Melt white chocolate in the microwave just as you.
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Stir in a few drops of peppermint oil and pour the mixture onto a parchment-lined baking sheet. Smooth the bark into an even layer and allow it to cool until firm.**. Break the white chocolate into small pieces and melt in the same manner as above. Stir in peppermint oil, pour over the dark chocolate, and smooth into an even layer.
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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.
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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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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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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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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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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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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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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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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.
