Bark: Butter baking sheet (to secure
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.
niform dough. Stir in the peppermint bark and chocolate chips by hand
tir in 3/4 cup peppermint chunks. Pour mixture onto the
iece of waxed paper. Freeze peppermint bark until set, about 1 hour
hocolate mixture. Stir in chopped Peppermint Bark Baking Bars.
Chill dough
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.
edium-high heat. Put 4 popcorn kernels into the oil and
Place packaged popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes. Pour popcorn into a large bowl. Remove any unpopped kernels.
Place almond bark in a saucepan and melt over medium-low heat, stirring constantly so it does not burn on the bottom, about 8 minutes. Pour melted almond bark over popcorn and stir to coat evenly. Pour out onto a baking sheet to cool.
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.
Melt chocolate in microwave, using bowl large enough to stir peppermint candy in.
Stir in crushed red and/or green peppermint candy.
Spread a thin layer on a cookie sheet lined with waxed paper.
Drop pan on table to remove air bubbles.
Place in freezer until firm, approximately 20 or 30 minutes.
Crack into bark by dropping on table again.
Break into serving size pieces with your hands.
Serve or freeze until ready to use.
Yields 30 servings.
Break bark into pieces and place in 3-quart bowl.
Microwave at 50% power for approximately 5 to 6 minutes, until pieces are soft. Stir after 3 minutes.
While bark is melting, process candy in food processor until it is a fine powder.
Add candy to melted bark and stir well.
Spread on wax paper 1/8 to 1/4 inch thick.
Cool in refrigerator until hard.
Break into pieces.
Freezes well.
Melt bark according to package directions.
Crush candy with a toffee hammer or rolling pin while it is enclosed in a heavyweight Ziploc bag.
Stir crushed candy into melted bark.
Spread into a thin layer on waxed paper.
Let cool and break into bite-sized pieces.
ark chocolate, heavy cream, and peppermint extract together in the top
our microwave). Stir in crushed peppermint candy. Spread evenly in prepared