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How to melt chocolate in the microwave for Peppermint Bark. 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!
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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.
Easy Peppermint Bark Recipe Microwave Peppermint Bark
Making microwave peppermint bark is super easy! Once you make it you'll never buy it at the store again. How to make this no bake candy cane bark in the micr.
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Instructions. Line a 9x13-inch baking dish with aluminum foil. Coarsely chop 12 ounces dark or semi-sweet chocolate (about 2 1/2 cups) and place in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted and smooth, about 2 minutes total.
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Easy Microwave Peppermint Bark. 1. Place the milk chocolate in a microwave safe bowl and microwave it for 30 seconds intervals, stirring in between each interval. 2. Once the chocolate is completely melted, spread it out evenly on a parchment paper lined baking sheet. Let it cool completely until the chocolate hardens.
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How to Make Microwave Peppermint Bark. Line a baking sheet, large rectangular casserole dish, or other similar vessel with parchment paper, wax paper, or nonstick foil. Pour the whole bag of semi-sweet chocolate chips into a microwave-safe bowl. Cook on high for 1 minute and stir. Then, cook in additional 30-second increments, stirring in.
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Place the chocolate in a microwave-safe bowl. You want to melt each type of chocolate on its own. Microwave the chocolate at 50% power for 30 seconds.
Easy Peppermint Bark Recipe Microwave Peppermint Bark
Step 4: Melt the white chocolate. Add the white chocolate to a medium, microwave-safe bowl. Microwave in 30 second increments, stirring after each 30 seconds, until melted smooth. Optionally, stir in the peppermint extract. Pour on top of the semisweet chocolate and spread into an even layer.
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Stir until smooth. Spread the chocolate into a roughly 9″x 13″ rectangle on a piece of parchment paper. Place the chocolate in the fridge for 15 minutes to set. Place the white chocolate chips in a medium bowl and microwave in 30 second increments until melted. Add the peppermint extract and stir until smooth.
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Melt the semi-sweet chocolate chips using 1/2 tsp of coconut oil in the microwave. Microwave for 1 min on 50% power 2-3 times stirring in between each time. Pour on to large pan-plate that has been sprayed with non stick spray, or use muffin liners and put equal amounts of melted brown chocolate chips in each one.
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How To Make Peppermint Bark. Line a large baking sheet with parchment paper. Place the white chocolate and the semi-sweet chocolate into two separate glass bowls. Add ¼ teaspoon of peppermint extract to each bowl. Place the dark chocolate in the microwave and heat 90 seconds, as 50% power, do NOT heat at full power.
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Step Five: Place the remaining white chocolate and 1/2 teaspoon coconut oil in a small heatproof bowl.Place in the microwave oven and melt in 20-second bursts, stirring after each increment, until smooth. Pour melted white chocolate over the dark chocolate layer and smooth out quickly.
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Melt the dark chocolate. In a microwave safe bowl, add the dark chocolate chips and ½ tablespoon of butter. Microwave on 50% power for 30 seconds then stir. Repeat until the chocolate is melted and smooth but not hot. Once melted, stir in half of the peppermint extract.
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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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Directions. Line baking sheet with parchment paper; Break milk chocolate into pieces and microwave for 1 mins-30 sec intervals. Stirring in between until melted.
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Microwave in 15-second increments, stirring in between, until melted and smooth. Then, stir in peppermint extract. Using a spoon or spatula, spread the peppermint chocolate in smooth, even layer on the prepared baking sheet. Freeze for about 3 minutes. Melt the white chocolate using the same method in a clean bowl.
