White Chocolate Bark {Video} Butter & Baggage


White Chocolate Peppermint Pretzels

Heat in 30 second increments, stirring well in between until the chocolate is smooth. Empty the pretzel pieces into the melted chocolate and stir well to coat the pretzels. Pour the melted chocolate and pretzels onto the prepared baking tray. Spray an offset spatula with baking spray and quickly spread the mixture into a thin rectangle.


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Sprinkle pretzels, M&M's, and peppermint chips in an even layer on parchment paper placed on a large baking pan (11"x17") and gently pour the melted chocolate over the top. Spread mixture out evenly and sprinkle additional M&M's over the top as desired. Place your white chocolate bark in the fridge for 10 minutes, or until hardened.


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Directions. Place white chocolate into the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes. Dip pretzels into melted chocolate to completely cover half of each one. Roll in candy sprinkles, then place onto waxed paper.


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Crush the candy canes on a flat surface and set aside. Melt white chocolate chips in a heat-safe bowl in the microwave. Dip each pretzel rod into the melted white chocolate one at a time. Sprinkle crushed peppermint over the chocolate before the white chocolate sets up. Rest the coated pretzel rods on a baking sheet or parchment paper.


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Prepare a large baking sheet by lining it with parchment paper. To melt the chocolate, make a double-boiler by using a medium saucepan and filling it with it a few inches of water. Bring to a gentle boil (medium heat, not a rolling boil.) Place the metal bowl (or heat safe glass bowl) inside the saucepan.


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Line a 15×10-inch baking pan with parchment paper. Melt the white chocolate in the microwave in 30-second intervals until smooth and creamy. You can also do this in a double-boiler - place a heatproof bowl over a tall pot with 1-2 inches of water on a simmer. Mix the chocolate in the bowl until it's smooth and lump free.


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In one microwave safe glass bowl, microwave the white chocolate chips on 50% power in 30 second increments until melted. Mix with a spoon after each microwaving increment. Pour first layer into pan and using a spoon or butter knife, spread evenly. Add pretzels and press down. Refrigerate for 5 to 10 minutes.


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STEP 3: Add the white chocolate candy melts and vegetable oil to a double boiler. STEP 4: Melt the candy and oil over medium heat in a saucepan, stirring occasionally. Remove from the heat and stir. STEP 5: Once the chocolate has melted, pour it onto the cookie sheet. Spread it out evenly with a rubber spatula.


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Instructions. Line a large baking sheet with parchment paper and set aside. Place the white melting wafers in a large microwave-safe bowl, heat at 50% power for 30 seconds, then stir. Continue to heat at 15-second intervals being sure to stir in between each round in the microwave.


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Top the marbled chocolate with pretzels, pressing the pretzels just slightly into the chocolate to help them adhere. Immediately sprinkle candy cane pieces evenly over the top, gently pressing them into the white chocolate coating, as well. Pop the pan of bark in the refrigerator for about 10 minutes to set.


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Next, pour the melted chocolate down the middle of a rimmed baking sheet lined with parchment paper and smooth it out with a rubber spatula, or use an offset-spatula. 4. Sprinkle with the nuts and pretzels in an even layer. If using white chocolate too, just drizzle it over the top before adding the nuts and pretzels. 5.


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Just melt the Sephra White Chocolate Melts in the bag; squeeze it into a bowl and mix with crushed pretzel pieces. Then spread the pretzel bark onto a cookie sheet lined with parchment paper. Spread it thin enough to be easily breakable. NOTE: Chocolate bark seems to taste better when thinner. We recommend about 3/16 to ¼" thick.


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Spread pretzels and nuts on the wax paper. In a large bowl microwave chocolate until melted, about one minute. (Alternatively, use a double broiler.) Stir the chocolate well and pour over the pretzel and nuts. Use a spatula to quickly spread the mixture out on the baking sheet until a uniform thickness. Place in refrigerator for 20 minutes or.


White Chocolate Bark {Video} Butter & Baggage

Set aside. Place white chocolate chips in a microwave safe bowl. Heat and stir for 1 1/2 minutes, stopping every 30 seconds to stir with a rubber spatula. Stop heating as soon as chocolate is melted and smooth. Pour melted chocolate on prepared baking sheet. Use an offset spatula to spread to about 1/4″ thick.


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The only three ingredients that you need for this bark is a bag of white chocolate chips, pretzels, and sprinkles. The white chocolate chips are melted in the microwave until it is fully melted and smooth. Spread the melted chocolate into a baking dish. Top with pretzels and sprinkles. Let the chocolate sit until the chocolate has completely set.


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Pour over pretzel layer and bake for 10 minutes. While the pretzels are baking, place white chocolate in a microwave safe glass bowl and microwave on medium power for 2-3 minutes stirring every 30 seconds until smooth. Remove pretzel mixture from the oven and drizzle white chocolate over the top.