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.
nto top of gum and candy train cars, spacing cars about
Fill mug halfway full with hot chocolate.
Add 1 scoop of peppermint ice cream.
Top it with holiday candy.
Then add a swirl of whipped cream and 2 peppermint sticks for added flavor.
nd the coconut into the bark.
In a small microwave
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.
ne corner; drizzle chocolate over bark.
Chill for 30 minutes
/3 cup of crushed candy canes.
Immediately pour this
irm. Use parchment to lift candy; break into pieces. Store between
irm. Use parchment to lift candy; break into pieces. Store between
ool thoroughly.
NOTE: This candy is made best by following
owl; set aside.
Microwave candy coating in large microwavable bowl
ver melted morsels, pour crushed candy into strainer. Shake to release
ver melted morsels, pour crushed candy into strainer. Shake to release
tirring until smooth. Place peppermint candy in a heavy duty plastic
br>Add the hard crumbled candy with a wooden spoon and
Line a cookie sheet with waxed paper or parchment paper.
Place candy coating in a microwave safe bowl. Microwave for 2 1/2 minutes. Stir, and microwave at 30 second intervals until completely melted and smooth.
Place pretzels and candy coated chocolate pieces in a large bowl. Pour melted coating over and stir until well coated. Spread onto waxed paper lined baking sheet. Let stand until firm or place in refrigerator to set up faster. Store in a container at room temperature.
Melt chocolate in double boiler.
Add the candy; mix gently. Pour onto ungreased, non-Teflon cookie sheet.
Put into freezer about 10 minutes.
Break into pieces and store in cool, dry place.
luminum foil.
Place candy canes into a sturdy
Melt half of the chocolate candy coating according to the package
corner.
Pipe over bark in pan.
Sprinkle with