Peppermint Bark Brownies

I LOVE brownies…and I LOVE me some Peppermint…so…it makes total sense to me to combine the two with these delicious…

Peppermint Bark Brownies!

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If you love peppermint and brownies like I do…you may want to check out some of these past Idea Room Recipes:

Peppermint Candy Cane Donuts

Candy Cane Pancakes

Candy Cane Swirl Bundt Cake

Chocolate Gingerbread Cookies

Peppermint Chocolate Cookies

Mississippi Mud Brownies

Oreo Brownies

Peppermint Cake

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These are unbelievably easy to make.  You don’t need any fancy recipe and you can even throw them together with a boxed brownie mix….which comes in handy when you are busy due to the holiday rush.

Peppermint-Bark-Brownies 1

Peppermint Bark Brownies

Peppermint Bark Brownies

Ingredients

  • 1/3 cup unsweetened baking cocoa
  • ½ cup plus 2 Tablespoons boiling water
  • 2 ounces unsweetened chocolate, finely chopped
  • 4 tablespoons (½ stick) unsalted butter, melted
  • ½ cup plus 2 Tablespoons vegetable oil
  • 2 large eggs
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • 2½ cups sugar
  • 1¾ cups all-purpose flour
  • ¾ teaspoon salt
  • 6 ounces bittersweet chocolate, cut into ½-inch pieces
  • Peppermint Bark Topping
  • 1 cup of white chocolate chips
  • 2-3 crushed Peppermint candy canes

Instructions

  1. Pre-heat oven to 350 degrees F. Line a 9x13-inch baking pan with foil (let it hang over top of pan) and spray with nonstick cooking spray.
  2. Whisk cocoa and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and fully incorporated. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.
  3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and let cool for 20-30 minutes.
  4. Melt chocolate chips in the microwave in 20 second intervals, stirring between each. Stir till smooth and spread on the top of the lukewarm brownies. Sprinkle the still warm chocolate with the crushed peppermint candy canes. Let cool till the chocolate has hardened into a nice Peppermint Bark.
  5. Using foil overhang, lift brownies from pan. Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 4 days.
http://www.theidearoom.net/2013/12/peppermint-bark-brownies.html

Peppermint-Bark-Brownies 2Serve with LOTS of ice cold milk and a stripe-y straw…cause really…it tastes so much better when it is served up cute!  You can even serve it up in a Christmas-y milk bottle.  Don’t you just love this tiny little milk bottle wreath?  So cute right?

Peppermint-Bark-Brownies 5I am obsessed with wreaths right now!  I made this by stealing a small stalk right off of the back of my box wood wreath that is in my family room.  Then I simply shaped it into a round wreath and wrapped a small piece of wire around it to hold it into a wreath shape.

Peppermint-Bark-Brownies 6I am thinking of taking everything now and “putting a wreath on it”!  haha!  I for sure want to add some wreaths to the tops of my gifts now!

Peppermint-Bark-Brownies 7So go ahead and make these for your next holiday party.  For one…everyone loves a good Brownie.  And two…Peppermint!  Who doesn’t love how tasty and festive Peppermint is this time of year!

  Peppermint-Bark-Brownies 9And when you run out of milk…and still have some Peppermint Bark Brownies left…you can always get a refill!

Peppermint-Bark-Brownies 12_edited-1  Peppermint and Chocolate…are you a fan?


Candy Corn Bark and Peppermint Bark

Remember when I shared this yummy treat? Well, if you liked that…your gonna love our Fall and Christmas versions.

candy-bark

Do you like candy corn? I have a friend with a serious candy corn addiction. So this one is for you. You know who you are!

 

Candy Corn Bark:

1.  Line a cookie sheet with tinfoil and place a layer of milk chocolate (or white chocolate chips) and melt in a preheated oven at 250 degrees for 5 minutes.

2.  Spread melted chips in a smooth thin layer.

3.  Place in refrigerator for 20 minutes till chilled.

4.  Then add your next layer of white chocolate.

5.  Melt the chips in the microwave for 20 second intervals stirring the chips between each turn.

6.  Let cool till warm but still spreadable. Quickly spread over first layer.

7.  Add candy corn and sprinkles and place back in the refrigerator to chill.

8.  Once chilled break into bite size pieces.

9.  Store in a tupperware container and keep refrigerated to prevent melting.

candy-bark

Now…my absolute favorite bark is the Peppermint Bark! I love it. I make 2 batches and hide one of the batches for myself! If you have not tried it, you are seriously missing out! You are probaby thinking…why does she do this to me…where am I going to find candy canes this time of year. Sorry about that! As luck would have it, when I was cleaning out my son’s drawer, I found two perfectly good, wrapped candy canes. After a fair trade for the candy canes, I whipped up a batch of Peppermint Bark as fast as I could! Hopefully you won’t hate me too much! Candy cane season is right around the corner!


Peppermint Bark:

12 oz chocolate chips
1 pound white chocolate chips
1/2 teaspoon peppermint extract (I used 3/4 teaspoon)
1/2 cup peppermint candy, crushed

1. Preheat oven to 250. Line a 9×13 pan with foil, letting it hang over the sides. Spray foil. Pour the chocolate chips in an even layer on the foil. Place in oven for 5 minutes or until almost melted. Remove from oven, smooth with an offset spatula or knife. Place in refrigerator until cold and firm, about 20 minutes.

2. Melt white chocolate chips in a double boiler or in a metal bowl over simmering water (don’t let bottom of bowl touch water), until chocolate is almost melted. You can use your microwave for this if you’re brave! Remove bowl from water and stir until completely melted, stirring in extract. Let cool a little bit so it does not melt the chocolate layer when you pour it on top. Pour this over chocolate layer, and, working quickly, spread to cover.

3. Sprinkle with crushed candy.

4. Chill until both layers are firm. Lift foil out of pan and shake off excess candy. Trim edges. Cut into 2” wide strips. Peel bark from foil and cut each strip as desired. Chill in covered container. Makes about 2 pounds.

Make these at your own risk. I am not responsible for your ensuing addiction!