Imagine a festive treat that perfectly blends the creamy richness of chocolate with the refreshing zing of peppermint, all crafted effortlessly in your microwave. Welcome to the delightful world of microwave peppermint bark! In this culinary guide, Cheenhuaye will reveal the secrets to creating this beloved holiday confection, leveraging the convenience of modern technology. With expert tips and a fail-proof method, you’ll be able to whip up this seasonal favorite in no time. Get ready to impress your friends and family with a treat that’s as visually stunning as it is delicious.
Overview of Microwave Peppermint Bark
This microwave peppermint bark recipe is a fun, festive take on the classic holiday treat that is quicker and easier than traditional peppermint bark. By using the microwave, this recipe cuts down on time spent waiting for chocolate to melt and set. The peppermint flavor really shines through thanks to the addition of both peppermint extract and crushed candy canes.
Why you make Microwave Peppermint Bark?
Homemade peppermint bark also makes a thoughtful holiday gift. It can be customized with different types of chocolate, flavors, and toppings. Microwave peppermint bark sets up smooth and creamy, with a beautiful swirled white and chocolate appearance. Readers should choose this microwave method because:
- It’s faster than stovetop peppermint bark
- Requires less time spent standing over a hot stove
- Allows the flavors to blend together quickly
- Produces a smooth, creamy texture
Overall, the convenience and ease of microwave peppermint bark makes it a go-to holiday recipe!
Ingredients to Microwave Peppermint Bark
The ingredients needed for microwave peppermint bark are:
| Ingredient | Notes |
|---|---|
| 12 ounces white chocolate, chopped | Look for high quality white chocolate containing cocoa butter |
| 12 ounces milk chocolate or semi-sweet chocolate, chopped | Semi-sweet chocolate provides a deeper, richer flavor |
| 1/2 teaspoon peppermint extract | Pure peppermint extract enhances the minty taste |
| 1/2 cup crushed peppermint candies | Candy canes or starlight mints work well |
Substitutions: Dark chocolate can be used instead of milk chocolate for a bolder flavor. More or less peppermint extract can be added to taste. For decorating, crushed candy canes can be replaced with other sprinkles or toppings like holiday nonpareils.
When selecting ingredients, choose high-quality chocolates for the best results. The chocolate should taste smooth and creamy, without any graininess or waxy texture. Pure peppermint extract will provide true mint flavor. Make sure candy canes or mints are finely crushed into small pieces to mix throughout the bark.
Instructions for Microwave Peppermint Bark
Making this microwave peppermint bark is simple:
- Line an 8×8 inch baking pan with parchment paper, allowing sides to overhang. This helps remove the cooled bark.
- Place white chocolate in a microwave-safe bowl and heat in 30 second intervals, stirring after each, until just melted and smooth.
- Pour melted white chocolate into prepared pan and spread evenly to edges.
- Place milk chocolate in the bowl and melt in 30 second intervals, stirring after each, until smooth.
- Stir peppermint extract into the melted milk chocolate until combined.
- Pour milk chocolate mixture over white chocolate layer in pan. Using a knife or spatula, swirl the layers together.
- Sprinkle crushed peppermint candies evenly over chocolate.
- Allow bark to set at room temperature until hardened, about 1 hour.
- Use parchment sides to lift bark out of pan and break into pieces.
Variations on Microwave Peppermint Bark recipe
There are many possibilities for customizing microwave peppermint bark:
- Double the peppermint flavor by also stirring 1/4 teaspoon peppermint extract into the white chocolate before pouring.
- For extra crunch, add 1/2 cup coarsely chopped pistachios, hazelnuts, or almonds on top of the candy cane pieces.
- Drizzle melted dark chocolate over the finished bark for contrast.
- Use white chocolate as the bottom layer and milk chocolate for the top instead.
- For a festive treat, swirl in red and green candy melts or sprinkles.
- For candy cane bark, layer red and white chocolate and sprinkle with crushed candy canes.
Get creative with different chocolates, flavors, colors, and textures!
Tips & Tricks for making Peppermint Bark Microwave successfully
Here are some helpful tips for making flawless microwave peppermint bark:
- Chop chocolate into even, 1/4 inch pieces so it melts smoothly. Chips or irregular sizes can lead to scorching.
- Never microwave chocolate unattended. Heat it in short 30 second intervals, stirring vigorously in between.
- Always melt chocolate in a microwave-safe bowl. Glass or ceramic works best, not plastic.
- Peppermint extract is potent, so add it slowly and taste as you go. Start with 1/8 teaspoon at a time.
- Let chocolate layers cool and set slightly before pouring on the next layers and topping. This prevents sinking and blending together.
- Work quickly while chocolate is still fluid for easy pouring, swirling, and mixing.
- Refrigerate for quick setting if needed, but flavor and texture will be best at room temperature.
- Store peppermint bark between layers of parchment or wax paper in an airtight container for up to 1 month.
Frequently Asked Questions: Peppermint Bark
Can I use dark chocolate instead of milk chocolate?
Yes, dark chocolate can be substituted for a deeper, bolder mint flavor. Adjust the amount of peppermint extract since the dark chocolate will have more intense flavor.
How can I prevent the peppermint bark from cracking?
Working quickly while the chocolate is still fluid, and not letting it sit too long before topping helps prevent cracking. Storing the cooled bark between layers of parchment paper also helps keep it smooth.
Are there other ways to incorporate peppermint into chocolate treats?
Peppermint extract can be added to chocolate fudge, hot chocolate, frosting, or molded chocolates. You can also make peppermint patties by filling chocolate disks with a peppermint filling.
How does this recipe compare to the traditional stovetop peppermint bark recipe?
Microwave peppermint bark is much quicker and requires less active cooking time. The layers may blend together more since they are both poured while fluid. But the flavor and overall appeal are still the same.
Conclusion: Microwave Peppermint Bark
This easy microwave peppermint bark is a fast and delicious holiday treat. Melting the chocolate layers in the microwave speeds up prep time while still creating beautiful swirled bark. Peppermint extract and candy add festive flavor to white and milk chocolate. With endless variations, microwave peppermint bark makes a thoughtful edible gift or tasty addition to a holiday cookie tray. This recipe saves time in the kitchen without sacrificing homemade quality and taste. The dazzling red and white appearance is sure to be a hit at holiday parties or as a gift for teachers, coworkers, and loved ones. Its combination of convenience, versatility, and crowd-pleasing flavor make microwave peppermint bark a go-to recipe!
Homemade Microwave Peppermint Bark recipe
Notes
· Melting Chocolate: Use low power or defrost settings in the microwave to prevent overheating the chocolate. Overheated chocolate can become seized (clumpy and difficult to work with).
· Chocolate Substitutions: You can use all milk chocolate, all dark chocolate, or a combination of both for the chocolate layers.
· Candy Cane Substitutions: If you don't have candy canes, you can use chopped peppermint candies or Andes mints.
· Storage: Store leftover peppermint bark in an airtight container in the refrigerator for up to 2 weeks.
Ingredients
- + Chocolate:
- • 24 oz milk chocolate or dark chocolate (or a combination of both)
- • 24 oz white chocolate chips (or white melting wafers)
- + Peppermint:
- • 12 candy canes (crushed)
- + Optional:
- • 1/4 to 1/3 cup peppermint extract (for a stronger peppermint flavor)
- • 2 tablespoons shortening (if using white chocolate chips and they don't melt smoothly)
Instructions
- Prepare the pan: Line a baking sheet with parchment paper.
- Crush the candy canes: Place the candy canes in a sealed bag and crush them with a rolling pin or mallet. Set aside.
- Melt the dark chocolate: Place half of the dark chocolate (or milk chocolate, if using) in a microwave-safe bowl. Microwave on low power (50% or defrost) in 30-second intervals, stirring well after each interval, until melted and smooth. Do not overheat! (Repeat for the remaining chocolate if using two types).
- Add peppermint extract (optional): If using, stir in the peppermint extract to the melted chocolate.
- Pour the first chocolate layer: Carefully pour the melted chocolate onto the prepared baking sheet. Spread evenly with a spatula.
- Sprinkle with half the candy canes: Sprinkle half of the crushed candy canes over the melted chocolate layer.
- Cool slightly: Let the chocolate cool slightly, but not harden completely (about 10-15 minutes).
- Melt the white chocolate: Repeat steps 3 and 4 to melt the white chocolate (or white melting wafers, if using). You may need to add a tablespoon or two of shortening if the white chocolate isn't melting smoothly.
- Pour the second chocolate layer: Carefully pour the melted white chocolate over the cooled dark chocolate layer. Spread evenly.
- Sprinkle with remaining candy canes: Sprinkle the remaining crushed candy canes over the white chocolate layer.
- Chill and break: Refrigerate the bark for at least 1 hour, or until completely hardened. Break the bark into pieces and enjoy!
Nutrition Facts
Homemade Microwave Peppermint Bark recipe
Serves:
| Amount Per Serving: | ||
|---|---|---|
| Calories | 180 | |
| % Daily Value* | ||
| Total Fat 12g | 18.5% | |
| Saturated Fat 8g | 40% | |
| Trans Fat | ||
| Cholesterol 5mg | 1.7% | |
| Sodium 30mg | 1.3% | |
| Total Carbohydrate 20g | 6.7% | |
| Dietary Fiber | 0 | |
| Sugars 18g | ||
| Protein 2g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cheen Huaye
Executive Chef Marco Velasquez brings his unique, elevated Mexican cuisine to Cheen Huaye. A native of Mexico’s Yucatan Peninsula, Marco honed his skills in some of South Florida’s finest restaurants before opening his own restaurant.
At Cheen Huaye, you’ll experience authentic Yucatecan dishes made from fresh ingredients, to order. Our food has been praised by publications like the Miami New Times and continues to receive rave reviews from diners all over. So if you’re looking for a different take on Mexican food – one that’s still familiar yet exciting – come visit us at Cheen Huaye!