Peppermint Bars!!

Ingredients

Serves:

Makes 36 servings.

1 package (family-size) fudge brownie mix

2 1/2 cups confectioners’ sugar

1/2 cup (1 stick) plus 7 tablespoons butter, divided

1 1/2 tablespoons heavy cream

1 teaspoon McCormick® Pure Peppermint Extract

12 ounces semi-sweet baking chocolate, coarsely chopped

Crushed peppermint candies , (optional)

Directions

1. Preheat oven to 350°F. Prepare brownie mix as directed on package. Spread in greased foil-lined 15x10x1-inch baking pan.
2. Bake 15 minutes or until toothpick inserted into center comes out almost clean. Cool in pan on wire rack.
3. Meanwhile, beat confectioners’ sugar, 7 tablespoons of the butter, melted, cream and peppermint extract in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly over cooled brownie. Refrigerate 30 minutes.
4. Microwave chocolate and remaining 1/2 cup (1 stick) butter in large microwave bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Spread over top of chilled brownie. Sprinkle with crushed peppermint candies, if desired. Cut into bars.

Triple Chocolate Peppermint Bark

Triple Chocolate Peppermint Bark

• 8 ounces bittersweet chocolate (60% to 70%), finely chopped 
• 30 hard peppermint candies, or 4 candy canes, coarsely crushed 
• 8 ounces semisweet chocolate, finely chopped 
• 6 tablespoons heavy cream 
• 3/4 teaspoon peppermint extract 
• 8 ounces high-quality white chocolate, finely chopped

Crush the peppermint candies or candy canes in a plastic bag using a small mallet, a utensil, or a rolling pin. Reserve for sprinkling.

On a piece of parchment paper, measure out a 9- x 12-inch rectangle. Turn the paper over so you won’t get ink or pencil on your bark, and place it on a sheet pan.

Place the bittersweet chocolate in a heatproof bowl, and set it over a saucepan of barely simmering water. Stir the chocolate every once in awhile, until it is melted and very smooth.

Remove from the heat, and pour the chocolate onto the prepared rectangle. Using a cake spatula or a knife, spread the chocolate to fill the rectangle. Sprinkle with half the crushed peppermints, and then chill until set, about 15 minutes.

Meanwhile, combine the semi-sweet chocolate, cream, and peppermint extract in a bowl. Melt this mixture over the barely simmering water, just like you did with the first. Once smooth and melted, cool the chocolate until lukewarm, about 5 minutes. Pour this semi-sweet chocolate mixture over the first chocolate rectangle, and spread in an even layer. Chill until very cold and firm, about 40 minutes.

Finally, it’s time for the white chocolate layer. You know the drill: Warm the the white chocolate over barely simmering water until melted and smooth. Quickly pour the white chocolate over the firm semi-sweet layer, and use a clean spatula to spread it over evenly. Sprinkle with the remaining crushed peppermints, then chill just until firm, about 20 minutes.

Move the parchment to a cutting board. Trim away any uneven edges of the rectangle, and then cut the bark crosswise into 2-inch wide strips. Cut each strip crosswise into 3 sections, and then cut each section diagonally into 2 triangles.

Put the bark in an airtight container, with parchment paper between layers of bark to prevent them from sticking to one another. Store the chocolate bark in the refrigerator. Let stand at room temperature for 10 minutes before serving. The bark will last at least 2 weeks.