getable oil for 1 and a half minutes, stir, add peppermint extract
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.
hips on medium (50% power) for 2 minutes, stirring every 30
niform dough. Stir in the peppermint bark and chocolate chips by hand
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.
th aluminum foil.
Place candy canes into a sturdy resealable
nd let stand to cool for 15 minutes.
Stir remaining
Combine sugar, milk, syrup and salt.
Cook over medium-high heat until dissolved.
Cook to 234\u00b0 or soft ball stage.
Remove from heat.
Add butter and cool 10 to 15 minutes without stirring at all.
Add vanilla.
Beat until glossiness goes and turns dull. Add candy.
Put in pan quickly.
n chopped Peppermint Bark Baking Bars.
Chill dough in refrigerator for 30
inely ground peppermint candy.
Bake in hot oven (375\u00b0) for 25
Heat almond bark candy in slow oven at 200\u00b0, just long enough for soft to touch.
Mix all dry ingredients together and pour candy coating over dry ingredients.
Melt almond bark candy in microwave 3 to 4 minutes on High. Add morsels and melt in microwave 1 to 2 minutes. Mix well. Add Rice Krispies. Spoon out on waxed paper. Cool and serve.
rulee torch or handheld lighter for a moment and reapply. If
n MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may
Place candy canes in a plastic bag & hammer into 1/4 inch chunks or smaller.
Melt the chocolate in a double boiler. Combine candy cane chunks with white chocolate (add peppermint flavoring at this point if desired).
Pour mixture onto a cookie sheet prepared with layered parchment paper & place in the refrigerator for 45 minutes or until firm.
Remove from cookie sheet & break into pieces (like peanut brittle).
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.
Line cookie sheet with waxed paper.
Arrange candy canes on waxed paper in groups of 2 with ends touching to form heart shapes.
Place candy coating in 2-cup microwave safe measuring cup.
Microwave on Medium for 2-3 minutes, stirring once halfway through melting time.
Stir until melted and smooth.
Spoon or pipe candy coating into centers of hearts to fill spaces.
Sprinkle with crushed candy.
Cool 30 minutes or until set.
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.
Unwrap the candy canes and place in a
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.