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How To Make Chocolate Peppermint Bark. Line a baking sheet with parchment paper, wax paper or aluminum foil sprayed lightly with cooking oil. Set the pan to the side. Add semi-sweet chocolate chips to a microwave-safe bowl. Place the bowl in the microwave and heat for a minute at half power, then stir with a dry spoon.
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Instructions. Cut the white bark coating into small pieces and put in a microwave safe bowl along with the oil or shortening, if using. Microwave for 1 minute, then remove the bowl and stir. If the chocolate hasn't melted, microwave again in 15 second bursts, stirring in between.
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Stir in the peppermint extract. Allow to cool for 1 minute. Remove the slightly hardened chocolate from fridge, then pour the white chocolate over it chocolate in the baking dish/cookie sheet. Sprinkle with the crushed candy canes. Place in the fridge until set, about 30 minutes.
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Cream butter for 1-3 minutes in the bowl of a stand mixer or hand mixer. Add sugar and beat on medium-high speed for 1-3 minutes (longer for cane sugar) until light and fluffy, scraping sides occasionally. Add eggs, one at a time, beating 1 minute per egg, add vanilla extract and combine. Cream butter and sugar well.
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Directions. In a heavy saucepan, melt chocolate chips with 1 cup milk. Remove from the heat; stir in vanilla. Spread half into a waxed paper-lined 8-in. square pan; chill for 10 minutes or until firm. Meanwhile, in a heavy saucepan over low heat, cook and stir candy coating with remaining milk until coating is melted and mixture is smooth.
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Heat for 1 more minute and stir again. Repeat as necessary until chocolate is completely smooth. Stir candy canes and peppermint oil into melted chocolate until well combined. Spread onto the prepared baking sheet and smooth with a spatula. Refrigerate until set, 30 minutes to overnight. Break into pieces and store in an airtight container.
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Instructions. Preheat oven to 350 degrees. In a large mixing bowl, cream together softened butter, brown sugar, and sugar for 4 minutes, or until light and creamy. Add eggs and vanilla and mix for 1 minute longer. Add peppermint extract for a chocolate peppermint flavor.
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About 2-3 minutes. Combine dry mixture to wet mixture. Add in egg, peppermint extract, and vanilla extract and continue to beat just until incorporated. Slowly add in the dry ingredients and reduce the mixer speed. Beat together until combined and then add in the peppermint candy pieces and white chocolate chips.
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Use a small ice cream scoop to gather about 1 1/2 tablespoons of the cookie dough. Roll in your hands to round off and then dip in crushed candy canes. Place on a cookie sheet peppermint side up and bake at 350F for about 6-7 minutes. Allow to cool on the baking sheet until the cookie sets enough to handle.
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Step 2: Remove from the heat and stir in the peppermint extract. Step 3: Pour the mixture into your parchment-lined baking dish. Spread it evenly with a rubber spatula. Step 4: Sprinkle half of the crushed candy canes on top, gently swirl, and add more on top.
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Directions. Line a baking sheet with parchment or waxed paper. In a microwave, melt candy coating; stir until smooth. Stir in butter and oil until blended. Stir in candies. Spread to desired thickness on prepared pan. Refrigerate until firm. Break into pieces. Store in an airtight container in the refrigerator.
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In a large mixing bowl, use a hand mixer or stand mixer to cream together butter, white sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes. Add in egg, vanilla, and peppermint extract and beat again until smooth and fluffy. Add in the flour mixture, then beat together until well combined.
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