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MILK CHOCOLATE PEPPERMINT BARK RECIPE | ALLRECIPES



Milk Chocolate Peppermint Bark Recipe | Allrecipes image

This peppermint bark has a delicious milk chocolate layer on the bottom with white chocolate and bits of candy canes on top.

Provided by caityb19

Categories     White Chocolate Desserts

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Yield 3 1/2 pounds

Number Of Ingredients 4

2 (12 ounce) packages milk chocolate chips
2 (12 ounce) packages white chocolate chips
2 teaspoons peppermint extract
8 peppermint candy canes, crushed, divided

Steps:

  • Line a 12x18 inch jelly roll pan with aluminum foil.
  • Melt the milk chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the peppermint extract. Spread the chocolate evenly in the prepared pan; chill until set, about 30 minutes.
  • Meanwhile, melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes. Stir in 1/4 cup of the crushed candy canes. Spread the white chocolate mixture evenly over the milk chocolate. Sprinkle the remaining candy cane pieces evenly over the white chocolate layer. Chill until set, about 1 hour. Break into small pieces to serve.

Nutrition Facts : Calories 167.2 calories, CarbohydrateContent 20.2 g, CholesterolContent 7.4 mg, FatContent 9.3 g, ProteinContent 1.9 g, SaturatedFatContent 5.6 g, SodiumContent 38.8 mg, SugarContent 17.7 g

CHOCOLATE CASHEW CLUSTERS RECIPE: HOW TO MAKE IT



Chocolate Cashew Clusters Recipe: How to Make It image

People are crazy about these cashews coated in toffee and three kinds of chocolate. They make gift-giving sweet and simple for me!—Virginia Sauer, Wantagh, NY

Provided by Taste of Home

Categories     Desserts

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 3 pounds.

Number Of Ingredients 5

16 ounces white baking chocolate, chopped
7 ounces milk chocolate, chopped
7 ounces bittersweet chocolate, chopped
4 cups salted cashews
3/4 cup milk chocolate English toffee bits

Steps:

  • In a large heavy saucepan over low heat, cook and stir the chocolates until melted. Remove from heat; stir in cashews and toffee bits. Drop by tablespoonfuls onto waxed paper. Refrigerate 10-15 minutes or until set. Store in an airtight container.

Nutrition Facts : Calories 101 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 60mg sodium, CarbohydrateContent 8g carbohydrate (6g sugars, FiberContent 0 fiber), ProteinContent 2g protein. Diabetic Exchanges 1-1/2 fat

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