Peppermint Bark Recipe - 华体会体育推荐

Why It Works

Adding butter and brown sugar directly to the baking sheet helps forma. rich and crunchy caramel without you having to use a candy thermometer, or make it on a stovetop.
Using crushed up candy canes is seasonally appropriate, festive, and easy.

Instead of buying tchotchkes that my friends and family will have to dust until they end up in a yard sale or on eBay, I'm trying to make as made homemade gifts as I can. One of the first recipes that came to mind for holiday gift giving was my belovedChocolate Bark—it's easy, it's inexpensive, and it's absolutely impossible to pass up. But it's even better with a winter-appropriate peppermint spin.

The basic recipe consists of saltine crackers (or matzo!) topped with melted butter, brown sugar, vanilla, and chocolate. Upon cooling, the butter and brown sugar form a rich and crunchy caramel without the fuss of candy thermometers.

豪华度假,我建议你top your basic bark with crushed candy canes. Or try it with chopped crystallized ginger, roasted nuts, cacao nibs, white chocolate drizzle, or candied citrus zest—really, whatever your heart desires. For maximum deliciousness I recommend using the best chocolate you can lay your hands on. As long as you do, I can guarantee there will be no re-gifting.

12月2日011

Peppermint Bark

Active20 mins

Total2 hrs

服务20 servings

This salty and sweet chocolate peppermint bark is a super easy holiday variation of the classic plain chocolate bark.

51saltine crackers(approximately)
1cupunsalted butter
1cupdark brown sugar
1teaspoonvanilla extract
12ounceshigh-quality dark chocolate (70% or greater)
2/3cupcrushed candy canesor peppermints

Preheat oven to 350°F. Line a 12 x 17 inch jelly roll pan with foil. Place saltine crackers salt side up and side-by-side in the pan as tightly as possible without overlapping. Use saltine pieces to fill any gaps at the bottom of the pan. Set aside. Chop chocolate so pieces are about the size of standard chocolate chips and set aside.

Serious Eats / Alexandra Penfold
In a medium saucepan melt butter over medium heat stirring frequently with a spatula. Once butter has melted, add brown sugar and vanilla stirring to combine. Cook for about 5 minutes or until mixture is an even dark brown color and has begun to bubble. Remove from heat and pour over saltines using spatula to spread sauce.

Serious Eats / Alexandra Penfold
Bake crackers for 5 minutes or until butter mixture begins to bubble. Remove from oven and sprinkle evenly with chocolate allowing the heat to melt the chocolate. Spread chocolate evenly with the spatula so all of the crackers are completely covered.

Serious Eats / Alexandra Penfold
Let the chocolate cool slightly, so that it it cool to the touch, but not hardened. Sprinkle crushed candy canes or peppermints evenly on top and refrigerate until chocolate sets and hardens. Break apart and serve.

Serious Eats / Alexandra Penfold

Special Equipment

Aluminum foil, jelly roll pan

Nutrition Facts(per serving)
274	Calories
17g	Fat
28g	Carbs
2g	Protein

Nutrition Facts
Servings: 20
Amount per serving
Calories	274
% Daily Value*
Total Fat17g	22%
Saturated Fat 10g	50%
Cholesterol25mg	8%
Sodium81mg	4%
Total Carbohydrate28g	10%
Dietary Fiber 2g	7%
Total Sugars 17g
Protein2g
Vitamin C 0mg	0%
Calcium 24mg	2%
Iron 3mg	14%
Potassium 149mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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