any recipies for pepermint bark?

Question

not only that but is it the same if you use dark chocolate? (which i prefer)

Answer 1

You can melt dark chocolate to swirl with the white chocolate or almond bark and then drizzle thin lines of the melted dark chocolate over the bark at the last, to make them fancier. Here is a recipe that is just a little different for you.
ENJOY!!

Chocolate Peppermint Crunch Cookie Bark

Part cookie, part candy, these shards of crisp dark chocolate chip cookie will delight holiday guests. Instead of peppermint candy, the bark could also be topped with crushed toffee or chopped white chocolate.

Cookie Base:
1 1/2 cups unbleached all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened Dutch-process cocoa powder
1 cup (2 sticks) unsalted butter, melted and cooled slightly
3/4 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons water
2 teaspoons vanilla extract
1 1/2 cups (9 ounces) semisweet chocolate chips

Topping:
1 1/2 cups (9 ounces) semisweet chocolate chips
3/4 cup (about 5 ounces) crushed peppermint candy (crush with a rolling pin into small pieces)

Position a rack in the middle of the oven. Preheat the oven to 350° F. Have ready two baking sheets. Prepare the cookie base. In a medium bowl, stir the flour, baking soda and salt together. Sift the cocoa powder onto the flour mixture and set aside.
In a large bowl, using an electric mixer on low speed, mix the melted butter, granulated sugar, brown sugar, water and vanilla until smooth, about 30 seconds. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the flour mixture, mixing just until the flour is incorporated. Stir in the chocolate chips.

Leaving a 3-inch border empty on all sides, use a thin metal spatula to spread half of the dough on one baking sheet into a rough rectangle that measures about 11 by 8 inches and is about 1/4 inch thick. Use the palms of your hands to help pat it into an even layer. Repeat with the remaining cookie dough on the second baking sheet.

Bake one baking sheet at a time until the top looks dull, not shiny, and feels evenly firm at the edges and center, about 14 minutes. As soon as each baking sheet comes out of the oven, sprinkle 3/4 cup of the chocolate chips over the cookie slab. Let the chocolate chips sit for 5 minutes to soften and melt, then use a small metal spatula to spread the melted chocolate over the cookie, covering most of the cookie. While the chocolate is still warm, sprinkle half the peppermint candy evenly over the slab.

Let the cookie bark cool on the baking sheets on a wire rack until the chocolate topping is firm, about 2 hours. Or, to speed the cooling, cool the cookies on the baking sheets for about 30 minutes, then refrigerate them, still on the baking sheets, just until the chocolate topping firms, then remove from the refrigerator. The cookie bark will become crisp as it cools.

Break each cookie slab into about twelve 5- to 6-inch long irregular pieces. The cookies can be stored layered between sheets of wax paper in a tightly covered container at room temperature for up to 5 days.

Answer 2

Use whichever bark you want - vanilla, chocolate or butterscotch. I add a few drops of peppermint extract to the melted bark for an extra zing. Crush peppermint candies or candy canes (I use a ziploc bag and a rolling pin or meat mallet - the meat mallet is great for stress relief), and mix with the melted bark. Spread on a cookie sheet and break into pieces when done.

Answer 3

My friend lays down a layer of plain dark chocolate. Then over the top she layers white chocolate with the peppermint extract in it. Then she puts on a layer of cruched starlight mints. When it's all set she breaks it up into chunks. Her's is especially good, because she uses good quality chocolate.

Answer 4

I would think you can make them anytime now. I work in a high end grocery store and we've had these plastic containers of chocolate covered popcorn in for over a week now. It sells out by the time Christmas is here and it's very expensive so I would think making your pretzels now would be just fine!

Answer 5

"This doesn't have peppermint, but is very pretty when you use M&M candies."
Original recipe yield: 1 pound

PREP TIME 5 Min
COOK TIME 3 Min
READY IN 15 Min

CHRISTMAS BARK CANDY


INGREDIENTS
1 (10 ounce) package vanilla baking chips
2 teaspoons vegetable oil
1 1/2 cups mini candy-coated chocolate pieces
DIRECTIONS
Line a baking pan with wax paper or foil.
In a microwave safe bowl combine vanilla chips and vegetable oil; microwave on high until chips are melted. Stir until smooth; let cool for 2 minutes. Stir in candy-coated chocolate pieces. Spread mixture onto prepared pan; chill for 10 minutes and break into pieces.

DIRECTIONS
Line a baking pan with wax paper or foil.
In a microwave safe bowl combine vanilla chips and vegetable oil; microwave on high until chips are melted. Stir until smooth; let cool for 2 minutes. Stir in candy-coated chocolate pieces. Spread mixture onto prepared pan; chill for 10 minutes and break into pieces.


NUTRITION INFORMATION
Servings Per Recipe: 16

Amount Per Serving

Calories: 176

Total Fat: 9.2g
Cholesterol: 3mg
Sodium: 48mg
Total Carbs: 21.3g
Dietary Fiber: 0.4g
Protein: 2.1g

Answer 6

yes dark chocolate is just richer just eat it on chocolate or on prezels