half minutes, stir, add peppermint extract. Spoon mixture onto prepared
niform dough. Stir in the peppermint bark and chocolate chips by hand
ombined. Fold in half the peppermint bark. Pour mixture into the prepared
Rim a martini glass with crushed candy canes or crushed peppermint bark.
Fill a cocktail shaker with ice. Add drink ingredients, shake and pour into rimmed martini glass.
ven layer. Immediately sprinkle chopped peppermint candies over.
Stir white
s what will make the cookies have that shiny, crackly exterior
iece of waxed paper. Freeze peppermint bark until set, about 1 hour
reamy. Beat eggs, vanilla and peppermint extracts, and red food coloring
tir in 3/4 cup peppermint chunks. Pour mixture onto the
hocolate mixture. Stir in chopped Peppermint Bark Baking Bars.
Chill dough
ough comes together. Stir in peppermint candy. Cover bowl with plastic
Line a baking sheet with waxed or parchment paper.
Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 2 minutes. Mix 1/2 the crushed cookies into the melted chocolate. Stir in peppermint extract.
Spread chocolate mixture evenly on the baking sheet. Sprinkle remaining cookies and crushed candy canes on top of melted chocolate.
Let stand at room temperature until bark has hardened, about 2 hours. Break into random pieces using your hands.
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.
Using a double boiler melt the almond bark.
Meanwhile, use a food processor to crush the candies or candy canes.* Place the crushed candy onto a plate or shallow bowl.
Dip the top of each wafer cookie into the almond bark or white chocolate.
Immediately dip the top of the cookie into the crushed candies.
Place the cookie on a waxed paper lined baking sheet. Allow to set.
Store in an air-tight container for several days.
*If you do not have a food processor, place the candies in a plastic bag and crush with a rolling pin.
To make the cookies, in an electric stand mixer
Process peppermint candy in blender or food processor until it is a fine powder and set aside.
Break bark into pieces and place in large microwave-safe bowl.
Microwave at 50% power, uncovered, for 5 to 6 minutes, until bark pieces are soft.
Check and stir after 3 minutes.
Add candy to melted bark and stir well.
Spread onto waxed paper 1/4-inch thick.
Cool until hardened.
You may have to place it in refrigerator.
Break into pieces and store in airtight container.
orsels are melted.
PLACE peppermint candies in heavy-duty plastic
br>Once you have your peppermint skeleton, now's the fun
o edges. Sprinkle with remaining peppermint pieces. Chill until firm. Lift
Put peppermint candy in a bag and crush into small pieces. Put almond bark in microwave cooker around the edges and microwave for 6 minutes on 50% power. Check every 2 minutes. Be ready to immediately stir peppermint in and then pour on to wax paper or baking mat.