Ingredients
16 ounces milk chocolate candy wafers
12 ounces white chocolate candy wafers
1/2 teaspoon LorAnn Natural Peppermint Oil
1/2 cup crushed candy canes
red sanding sugar - optional
Easy Holiday Peppermint Bark
Recipe PDF
R0471.pdf
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Directions
1
Prepare a 9" x 11" cookie sheet with wax or parchment paper. Set aside.
2
Place milk chocolate wafers in a microwave-safe bowl or in microwavable squeeze bottle. Heat in microwave on 50% power for 15 second intervals stirring after each, until wafers are just melted. Do not overheat.
3
Evenly spread the melted milk chocolate onto the cookie sheet.
4
Place white chocolate wafers in a microwave-safe bowl or in microwavable squeeze bottle. Heat in microwave on 50% power for 15 second intervals stirring after each, until wafers are just melted. Do not overheat.
5
Stir in peppermint oil.
6
Evenly spread the melted white chocolate over the milk chocolate layer.
7
Top bark with crushed candy canes and red sanding sugar.
8
Let bark harden in refrigerator for 20 minutes.
9
Break bark into pieces using a sharp knife or pizza cutter.
*Makes approximately 1 1/2 lbs. of bark depending on the size of each piece. Store bark in an airtight container at room temperature up to 10 days.
