Ingredients with Measurements:
- 16 oz white chocolate chips
- 1/2 tsp peppermint extract
- 1/4 cup crushed candy canes
- 1/4 cup crushed chocolate cookies
- 1/4 cup crushed pretzels
- 1/4 cup chopped pistachios
Special equipment needed:
- Parchment paper
- Baking sheet
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. Line a baking sheet with parchment paper.
2. Melt the white chocolate chips in a double boiler or microwave-safe bowl, stirring occasionally until smooth.
3. Stir in the peppermint extract.
4. Pour the melted chocolate onto the prepared baking sheet and spread it out evenly.
5. Sprinkle the crushed candy canes, chocolate cookies, pretzels, and chopped pistachios over the melted chocolate.
6. Gently press the toppings into the chocolate with a spatula.
7. Chill the bark in the refrigerator for 30 minutes or until firm.
8. Once the bark is firm, break it into pieces using your hands or a knife.
9. Serve and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Refrigerator temperature
Serving size:
Makes approximately 12 servings
Nutritional information:
Calories per serving: 220
Total fat: 13g
Saturated fat: 8g
Cholesterol: 6mg
Sodium: 62mg
Total carbohydrates: 25g
Dietary fiber: 0g
Sugar: 22g
Protein: 2g
Substitutions for ingredients:
- You can use dark chocolate or milk chocolate chips instead of white chocolate chips.
- Instead of peppermint extract, you can use vanilla extract or almond extract.
- You can use any type of crushed candy or cookie for the toppings.
Variations:
- Add dried cranberries or raisins to the toppings for a fruity twist.
- Use different types of nuts, such as almonds or walnuts, for the toppings.
- Add a sprinkle of sea salt on top for a sweet and salty flavor.
Tips and tricks:
- Use a sharp knife to break the bark into pieces for a clean cut.
- Store the bark in an airtight container in the refrigerator for up to 2 weeks.
- To make the bark extra festive, use snowflake-shaped cookie cutters to cut out the bark.
Storage instructions:
Store the bark in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
Not applicable
Presentation ideas:
Arrange the bark on a festive platter and sprinkle some extra crushed candy canes on top for a pop of color.
Garnishes:
Extra crushed candy canes or a sprinkle of sea salt
Pairings:
Hot cocoa or peppermint tea
Suggested side dishes:
Not applicable
Troubleshooting advice:
- If the chocolate is too thick, add a tablespoon of vegetable oil to thin it out.
- If the toppings are not sticking to the chocolate, gently press them into the chocolate with a spatula.
Food safety advice:
- Make sure to use clean hands and utensils when handling the ingredients.
- Store the bark in an airtight container in the refrigerator to prevent bacteria growth.
Food history:
Peppermint bark is a popular holiday treat that originated in the United States in the early 20th century.
Flavor profiles:
Sweet, minty, and crunchy
Serving suggestions:
Serve the bark as a dessert or snack during the holiday season.
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