Swirled white chocolate peppermint bark. For whatever silly reason, it seems like peppermint is really only featured during the holidays, and that's a shame!
To me, peppermint and chocolate are an almost unbeatable pair--that sharp sweetness of the peppermint cuts through the richness of the chocolate and creates a fun little party in your mouth.
That said, what better way to feature Nielsen-Massey Pure Peppermint Extract than with a peppermint white chocolate bark swirled with even more chocolate? Nielsen-Massey Vanillas is a family owned and operated producer of premier pure vanillas and flavor extracts, and this holiday season, they're offering a special bundle of flavors including their Madagascar Bourbon Pure Vanilla Extract, Pure Almond Extract, and Pure Peppermint Extract.
I don't know about you, but the kitchen is my happy place. I love to tackle a project while my husband watches Eva (though I really can't wait until she's able to help me!)--I can zone out and think about nothing but cooking up something tasty. I won't lie, I've gotten a little rusty since Eva was born, but that didn't matter at all with this recipe--it couldn't be easier! The peppermint is subtle, so if you like a big hit of it, add a bit more extract to the mix.
Interested in trying Nielsen-Massey Holiday Flavors Bundle for yourself? You can buy it on Amazon or, if you're lucky, you can win one by entering using the Rafflecopter below. I'll randomly pick a winner in a week, on December 10th. Good luck--this is a deliciously awesome giveaway!
a Rafflecopter giveaway
Swirled White Chocolate Peppermint Bark
(printable recipe)
Makes anywhere from 12-24 pieces
Ingredients:
First, put the chocolate and white chocolate in small microwave safe bowls.
Line a baking sheet or tray with parchment paper, wax paper, or a silicone mat.
Microwave the chocolate for 30 seconds on high. Remove and stir.
Microwave the white chocolate for 1 minute on high. Remove and stir.
If the chocolate is not completely melted and smooth, put it back in the microwave for 10-second increments until it is. Do the same for the white chocolate, except use 15-second increments.
Add the peppermint extract to the white chocolate and stir to mix, then pour the white chocolate out onto the lined baking sheet. Spread it out into a rectangle shape, approximately 7x10 or 8x11 inches.
Once the white chocolate is smooth, pour the chocolate layer on top, drizzling it in stripes. Then take a paring knife or similar and drag it through the surface to make swirls.
Sprinkle on the crushed peppermint candy pieces quickly so they can set it.
Let the bark harden before breaking or cutting into pieces using a warm knife.
Store the bark in the refrigerator until ready to eat.
(printable recipe)
Makes anywhere from 12-24 pieces
Ingredients:
- 1/2 cup semisweet or dark chocolate chips or 4 ounces baking chocolate
- 1 (12-ounce) bag white chocolate chips or 12 ounces almond bark
- 1/2 teaspoon Nielsen-Massey Pure Peppermint Extract
- Peppermint candies, crushed
First, put the chocolate and white chocolate in small microwave safe bowls.
Line a baking sheet or tray with parchment paper, wax paper, or a silicone mat.
Microwave the chocolate for 30 seconds on high. Remove and stir.
Microwave the white chocolate for 1 minute on high. Remove and stir.
If the chocolate is not completely melted and smooth, put it back in the microwave for 10-second increments until it is. Do the same for the white chocolate, except use 15-second increments.
Add the peppermint extract to the white chocolate and stir to mix, then pour the white chocolate out onto the lined baking sheet. Spread it out into a rectangle shape, approximately 7x10 or 8x11 inches.
Once the white chocolate is smooth, pour the chocolate layer on top, drizzling it in stripes. Then take a paring knife or similar and drag it through the surface to make swirls.
Sprinkle on the crushed peppermint candy pieces quickly so they can set it.
Let the bark harden before breaking or cutting into pieces using a warm knife.
Store the bark in the refrigerator until ready to eat.
Disclaimer: While I did receive free product from Nielsen-Massey Vanillas in exchange for this content, all opinions are my own.
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30 comments:
Awesome! I love Nielsen-Massey products. These barks look festive and irresistible, Grace.
This is beautiful Grace! Even prettier than regular "bark"
Bookmarked! My kids will absolutely love this!
We have a coffee extract that we use to make tiramisu. We also have a chocolate extract, but that is more of a flavor enhancer, because it still requires the use of cocoa.
Peppermint and chocolate are wonderful together, hence all of the commercially made candies with this flavor combo. Yours is so pretty! I wish I could taste it through my monitor...
The most exotic extract that I’ve ever tried was hibiscus!
I've recently discovered apricot extract - yum!
I used root beer extract once, years ago (so many years ago I can't even recall what I was making with it).
The bark looks just perfect! Pepermint is something new for me, I imagine I must have had it in some product or another, but never used it for anything. It sounds like a delicious combination.
well i havnt beside peppermint oil
I have Rose Extract, but I haven't used it yet!
I use vanilla, mint, and orange extract regularly for lots of things. I also use rose water for certain dishes and beverages, but I've never used rose extract! But, I'm willing to try it :) Love your chocolate peppermint bark looks so good, Grace!
I don't know that any I've tried are exotic, maybe orange?
I don't think I have ever used an exotic flavor. I use banana, orange, almond, vanilla and coffee on a regular basis though.
I will be completely honest I havent got to try any real exotic extracts. I love vanilla.
I don't think I've tried anything exotic but I love my lavender extract (good in iced coffee)!
That white chocolate peppermint bark looks so good!! :) I absolutely love Nielsen-Massey products, especially their vanilla & almond extracts. The most exotic extract I’ve tried so far would probably have to be rose water - I got some because I was making marzipan & some recipes called for it.
I don't think I've every really tried an exotic extract. Just normal baking stuff on my end...
Saving this!
I've tried Rose Extract and found it to be a little bit more floral for my tastes lol.
We don't really get this brand in Australia but I've definitely seen it all over delicious food blogs! It looks great.
Lets make peppermint an everyday flavour - its too good to just be for Christmas! Looks delightful Grace - I would be over the moon if I received this at Christmas time!
You are right, it is a shame chocolate and peppermint only seem to have the spotlight during the festive season because it is a great pairing. What a wonderful Christmas treat this is.
I heartily agree that we should unleash the holds that keep peppermint and chocolate relegated to the winter holidays. They make magic together -- the kind that's welcome 365 days a year. ;)
This looks so pretty. I love peppermint bark and Mayfield's Peppermint ice cream. :)
Your swirls turned out absolutely perfectly! I almost made this for gifts this year. I'm pinning this to try next year!
I can see you are as busy as I am (probably busier :) ) Grace! Best wishes for a wonderful holiday season!
I'm with you 100% peppermint should be a year-round thing, or at least peppermint ice cream should :) Your bark looks gorgeous and I love how easy the recipe is, perfect for making with the little ones! Best wishes for a great New Year and thanks for all the yummy recipes this year.
Happy New Year Grace! Yes, tell me why we typically only use peppermint during the holidays. Definitely a shame. However, chocolate bark with peppermint is a winner all year.
All the best,
Velva
Yes, please! I'm a huge white chocolate and mint fan. Love the look of this too.
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