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.
Mix first 3 ingredients and boil to hard cracker stage, 300\u00b0F.
Add oil of cinnamon or peppermint and food coloring.
Pour into foiled lined cookie sheet.
Sprinkle powdered sugar over the candy while its still warm.
Break candy in small pieces when it is cool enough to handle.
Melt Chocolate over low heat.
Add 2 to 3 drops of Peppermint oil.
You do not need alot so make sure they are small drops.
Mix.
Line a cookies sheet with foil.
Dip Crackers into Chocolate,Cover and lay on cookie sheet make sure they do not touch.
Chill until firm.
Enjoy.
Combine peppermint ice cream and Cool Whip.
Spoon into graham cracker pie crust.
Sprinkle with peppermint candy. Freeze until firm.
Garnish with peppermint candy, if desired.
In food processor, chop peppermint until it is the texture of large grains of sand.
Take out any large pieces.
Melt white chocolate in microwave according to instructions.
When completely melted, stir in peppermint to taste (1 1/2 parts peppermint to 3 parts chocolate).
Put immediately into Christmas candy molds and put in refrigerator until hard.
Or, spread candy 1/8-inch thick on waxed paper, put in refrigerator until hard, then break into pieces.
br>Add 1/2 teaspoon peppermint to each saucepan.
Add
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.)
Preheat oven to 375 degrees F (190 degrees C).
Cream together the butter or margarine, confectioner's sugar, flour and peppermint extract. Mix well.
Separate dough into two equal parts, put into separate bowls and tint with food-coloring. Roll dough into SMALL balls, approximately 1/2 tsp per cookie. Place six balls in a circle, alternating colors onto cookie sheet.
Bake for 8 minutes. NOTE: I guess you could omit peppermint flavoring or substitute it, but we like peppermint, so I have not tried variations or substitutions .
se hard peppermint candies if you are making this after Christmas. Place
Melt chocolate over medium-low heat, stirring until smooth. Remove from heat. Stir in peppermint crunch.
Spread on parchment paper lined cookie sheets.
Chill in refrigerator 8 to 10 minutes. Break into small pieces.
Store in airtight containers.
Makes 2 1/2 pounds of candy.
half minutes, stir, add peppermint extract. Spoon mixture onto prepared
Melt coating; stir 1/3 cup peppermint pieces into it.
Pour onto wax paper and spread 1/4 to 1/8-inch thin.
Sprinkle additional peppermint pieces on top before coating sets.
Cool and break into pieces.
Melt the vanilla chips.
Add the crushed candy canes and peppermint extract.
Stir well.
Pour onto a 15 x 10 x 1-inch cookie sheet, covered with wax paper.
Let chill.
Cut into squares and serve.
s reached.
Add the peppermint extract to the dough you
Melt candy coating over medium low heat, stirring until smooth.
Stir in peppermint candy.
Spread on waxed paper lined baking sheets; refrigerate for 8 to 10 minutes.
Break into small pieces; store in an airtight container.
oloring.
Add the crushed peppermint candy to this red dough
Cream together butter, sugar, egg, vanilla, and salt.
Add coloring and mix well to distribute color evenly.
Stir in flour.
Shape in 1 inch balls.
Place 2 inches apart on ungreased cookie sheet.
Flatten each by pressing a chocolate in each center.
Bake at 350 degrees for 10 minutes, or until bottom starts to brown.
In a double boiler, melt Chocolate until smooth; stir in Candy Pieces.
Line a cookie sheet with wax paper.
Pour mixture on to cookie sheet.
Let cool overnight.
Break into pieces and put in air tight container.
Makes an excellent Christmas present.
Microwave the white chocolate for 1 minute.
Then stir each minute until melted.
It takes about 3 minutes.
Stir in crushed peppermint candy. Line a cookie sheet with waxed paper and spread the white chocolate mixture on the cookie sheet.
Place it in the freezer for 12 minutes.
Take out and break in pieces.
Empty hot chocolate mix into a cup. Stir hot water gradually into the mix. Chill hot chocolate to room temperature, about 10 minutes.
Mix chilled hot chocolate, vanilla-flavored vodka, peppermint schnapps, and creme de cacao together in a bowl. Pour into a glass filled with ice.