e been making my own candy glass for years, and while
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.
Break up the almond bark into pieces and melt in a double boiler.
Combine candy cane chunks and peppermint oil to almond bark.
Pour mixture onto a cookie sheet layered with wax paper and spread out evenly.
Place in refrigerator for 45 minutes or until firm.
Remove from cookie sheet and break into pieces.
OTE: This candy is made best by following the recipe to the
oft but firm ball stage. Candy thermometer should read 227 degrees
In a double boiler or saucepan, slowly melt the almond bark over low heat.
Pre-measure all other ingredients and mix in a large bowl.
When all of the blocks have melted to a liquid consistency, remove from heat.
With a wooden spoon, stir in the ingredients combined in the large bowl.
Stir lightly, but quickly until every piece is coated in the white almond bark.
Drop spoonfuls of candy mixture onto wax paper.
Allow to dry completely and enjoy!
Melt almond bark or white chocolate chips in microwave or use a double boiler on stove top.
Stir in remaining ingredients and mix well.
Line a cookie sheet with wax paper. Quickly place by teaspoonfuls onto waxed paper. Allow to set up and harden. (I sometimes refrigerate them for a few minutes.).
Crush peppermint.
Microwave almond bark until able to stir creamy smooth.
Mix peppermint and almond bark.
Pour into square nonstick sprayed or buttered casserole dish.
If desired drop a few drops of food coloring and a few chocolate chips on top of mixture.
Swirl with a fork until color swirls in the mixture. Let cool.
Break with a knife into pieces.
(Red makes a beautiful Christmas candy.)
1 lb. bag of candy melts from the craft store
Just buy the green colored candy canes and attach the following poem:
When the Grinch discovered, There was no way, To Keep Christmas from coming, On Christmas day, He devised a new plan -- Though not quite as mean, He licked all the candy canes, Til he turned them all green.
Shave small amounts of paraffin wax in with chopped almond bark.
Melt (over hot water).
Pour melted almond bark over other ingredients and mix well.
Unwrap candy canes and place in a
br>Add the hard crumbled candy with a wooden spoon and
Line a baking pan with wax paper or foil.
In a microwave safe bowl combine vanilla chips and vegetable oil; microwave on high until chips are melted. Stir until smooth; let cool for 2 minutes. Stir in candy-coated chocolate pieces. Spread mixture onto prepared pan; chill for 10 minutes and break into pieces.
luminum foil.
Place candy canes into a sturdy
nd the coconut into the bark.
In a small microwave
Cover large baking sheet with foil. Spread semi-sweet chocolate in a thin layer onto pan. Refrigerate 10 minutes.
Spread white chocolate in a thin layer over semi-sweet chocolate. Sprinkle with remaining ingredients. Refrigerate 4 hours or until firm.
Break into pieces or cut with cookie cutters to make Holiday OREO Bark Christmas Trees (see Tip). Store in tightly covered container.
Melt half of the chocolate candy coating according to the package
corner.
Pipe over bark in pan.
Sprinkle with
Melt almond bark. Add Rice Krispies, nuts and marshmallows. Mix and drop onto waxed paper.
Melt bark in microwave and pour over other ingredients.
Stir until coated.
Pour on cookie sheet.
When cool, about 10 minutes, break apart.