Layered Peppermint Bark Best Dishes
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| Layered Peppermint Bark |
"I by no means preferred peppermint bark till I tried this recipe. The soft ganache middle contrasts perfectly with the crunchy peppermints."
Ingredients :
- 20 ounces white chocolate, coarsely chopped, divided
- 30 peppermint sweets, overwhelmed, divided
- 10 oz darkish chocolate, coarsely chopped
- 6 tablespoons heavy cream
- 1 teaspoon peppermint extract
Instructions :
| Prep : 30M | Cook : 32M | Ready in : 1H25M |
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- Line a 9x12 inch baking pan with aluminum foil or parchment paper.
- Melt half of the white chocolate in the top of a double boiler over just slightly simmering water, stirring frequently and scraping down the perimeters with a rubber spatula to avoid sizzling. Spread the white chocolate into the organized pan. Sprinkle 1/four of the beaten peppermints calmly over white chocolate. Chill until corporation, approximately 15 minutes.
- Meanwhile, melt the dark chocolate, heavy cream, and peppermint extract together inside the top of a double boiler over simply barely simmering water, stirring often, till just melted. Quickly pour the chocolate layer over the chilled white chocolate layer; spread lightly. Chill until firm, approximately 20 mins.
- Meanwhile, soften the closing white chocolate within the pinnacle of a double boiler over simply barely simmering water, stirring regularly, till just melted. Spread quick over the chilled bark. Sprinkle with the ultimate peppermint portions; relax till organization, approximately 20 mins. Cut or destroy into small portions to serve.
Notes :
- Reynolds® parchment may be used for less difficult cleanup/removal from the pan.
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