getable oil for 1 and a half minutes, stir, add peppermint extract
hips on medium (50% power) for 2 minutes, stirring every 30
niform dough. Stir in the peppermint bark and chocolate chips by hand
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.
nd let stand to cool for 15 minutes.
Stir remaining
icrowave-safe bowl in microwave for 50 seconds on high; stir
n chopped Peppermint Bark Baking Bars.
Chill dough in refrigerator for 30
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.
rulee torch or handheld lighter for a moment and reapply. If
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.
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.
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.
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.
o edges. Sprinkle with remaining peppermint pieces. Chill until firm. Lift
ugar and mix on medium for about 4 minutes, or until
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.
/2 cup of crushed peppermint, peppermint extract, and the white chocolate
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