Here, a simple yet rich no-churn ice cream is flavored with both peppermint extract and bits of Williams Sonoma Peppermint Bark and topped off with espresso for a new take on affogato. So it was no surprise when she brought her A-game to the Bark Off with a delightfully playful take on cookies and “milk” for Santa. Made this milk chocolate peppermint tart with Swiss meringue buttercream for a super fun “bark off” with and last night! The recipe is on Congrats to my bestie who won with her insane wreaths, and who we also baked alongside! So lucky to have so many clever talented people to call my friends 💕Ī post shared by Erin Clarkson on at 7:44am PSTĪs winner of the third season of The Great American Baking Show and the talented baker behind popular blog Foodie in New York, Vallery Lomas has some serious pastry chops. For the Bark Off she broke out her French star tip to decorate a sensational Peppermint Bark and Milk Chocolate Tart with Swiss Meringue Buttercream that’s as pretty to look at as it is tasty.īack again with my secret weapon the French star tip. She has a way of putting a novel spin on classic recipes that completley transforms them (like sage salted caramel apple pie). We had so much fun hosting this event with our editor-in-chief at what a way to kick off the #holidays! Visit the link in profile to see all three peppermint bark recipes! #sponsored #barkyeah #barkfromscratch #bakefromscratch #thebakefeedĪ post shared by Bake from Scratch on at 6:50am PSTĮrin Clarkson, the New Zealand-born blogger behind Cloudy Kitchen, is actually a geologist by training and worked on an oil rig before moving to Brooklyn with her husband. Store in an airtight container at room temperature for up to 2 weeks.Congratulations to for winning our Peppermint #barkoff last night! Her luscious #Peppermint Bark Puff Pastry Wreaths wowed the judges! And a huge thank to our two other contestants, and for your gorgeous takes on Williams Sonoma’s holiday staple. Lift the bark out of the pan using the foil and break it into pieces.
Set aside at room temperature until firm, about 1 hour. Sprinkle immediately with the crushed candy canes, gently pressing them into the white chocolate. Stir in the remaining 3/4 teaspoon peppermint extract pour over the semisweet chocolate and spread in an even layer. This recipe for classic peppermint bark is layers of white and dark chocolate topped with crushed candy canes. Meanwhile, put all but 1 cup of the white chocolate in a large heatproof bowl and repeat the melting process over the steaming water dry off the bottom of the bowl. Set aside at room temperature until almost set, about 10 minutes. Firmly tap the dish against the counter to remove any air bubbles. Stir 3/4 teaspoon peppermint extract into the chocolate, then quickly pour into the prepared baking dish and spread in an even layer. Wipe off any moisture from the bottom of the bowl. Do not rush this step: It may take up to 10 minutes to melt the chocolate. Gradually stir the reserved 3/4 cup semisweet chocolate into the bowl, a few pieces at a time, until all of the chocolate is melted. Return the bowl to the saucepan, 5 to 10 seconds at a time, to help melt the chocolate, if needed. Remove the bowl from the saucepan keep the steaming water over low heat. Set the bowl over the saucepan of steaming water (do not let the bowl touch the water) and stir until one-third of the chocolate is melted. Put all but 3/4 cup of the semisweet chocolate in a heatproof bowl.
Heat 1 inch of water in a saucepan over low heat until steaming. Pour into 2 mugs and top with whipped cream, peppermint bark pieces, cacao powder, and flake salt. Why do they call it Peppermint Bark The most commonly accepted reasoning for the word ‘bark’ in chocolate bark is that the surface of the sweet treat resembles the crackly texture of a tree. Heat, whisking occasionally, until thoroughly combined. Williams Sonoma’s founder, Chuck Williams invented the confection in 1998 after more than 20 rounds of recipe testing. Execs at Williams-Sonoma were just trying to build up their food-gifts selection when they started selling peppermint bark in 1999. Line a 9-by-13-inch baking dish with aluminum foil, shiny-side up smooth out any wrinkles. Ingredients: In a medium saucepan over medium-low heat, combine the whole milk, peppermint bark, and salt.
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