Let the chocolate bark pretzels set at room temperature for two hours or in the refrigerator for one hour. While piping the circles, microwave the white chocolate chips as you did the dark chocolate chips, and transfer the chocolate into a disposable decorating bag. Pipe 1 1/2-inch circles of chocolate on the prepared baking tray. Allow the peppermint bark to harden at room temperature for at least an hour. Scrape the chocolate into a disposable decorating bag, twist the top and snip 3/8-inch from the tip. Comfort Food (Williams-Sonoma) by Rick Rodgers - A definitive collection. Place the candy canes in a resealable bag and smash them with a rolling pin. Reduce heat to low, then place a large heatproof bowl on top. Fill the bottom of a large pot with 3 water and bring to simmer over medium heat. Remove the pan from the heat and let the chocolate cool slightly.
Cook over low heat, stirring often, until fully melted and combinedthe chocolate will be thick. In a small saucepan, combine the butter, bittersweet chocolate, and chocolate chips. Line a baking sheet with parchment paper. The combination of creamy white chocolate and crunchy candy canes is sure to satisfy your sweet tooth. INSTRUCTIONS 1.Preheat the oven to 325 degrees F. Stir the chips using residual heat to completely melt the chips. Step 1 Line a baking sheet with parchment paper. Get into the holiday spirit with this easy and festive peppermint bark.
#Williams sonoma peppermint bark recipe food network full
Bittersweet chocolate, semisweet chocolate, and cocoa powder all make cameos in this genius recipe, and a full two cups of peppermint bark make it downright magical. Stir and continue to microwave at 15 second intervals until the chips are almost melted. The wonderful Tieghan Gerard never fails to amaze us, and her Brownie Crinkle Cookies are no exception. Microwave for 90 seconds at 70 percent power. Place the dark chocolate chips in a microwave-safe bowl. With a mallet or hammer, crush the candy and set it aside. Place unwrapped candies in a zip-top bag. Served with cocoa candy cane cookies, it’s exactly the kind of pick-me-up Santa needs after a long night delivering gifts.Line a baking tray with wax paper and set aside. 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. The candy quickly gained a cult following. 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. Execs at Williams-Sonoma were just trying to build up their food-gifts selection when they started selling peppermint bark in 1999. According to a recent survey over 40 of respondents consider this holiday treat as the most desired food gift. 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. While many bakers have their special recipe, the Williams Sonoma Peppermint Bark might be the quintessential holiday offering. 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. 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.
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