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Peppermint Bark

December 15, 2011

Hello, all! I’m currently visiting one of my best friend’s at school with my three other best friends so I’m going to keep this short and sweet. I’ll give you updates later!

I am a big fan of peppermint bark. I know most of you are familiar with this tasty holiday candy, so I’m not sharing a recipe as much as I am sharing a creative way to share it!

I was exploring the aisles of my local craft store when I stumbled upon this awesome Wilton Holiday Peppermint Bark Kit and it got me thinking… I have a ton of festive cookie-cutters, candy melts, and piping bags to do this at home without purchasing a $10 kit. So I opted for the $2 candy canes instead. Plus, this way I could utilize all kinds of fun holiday shapes! (Although I realized every picture I posted on this post only shows snowflakes. Oopsie!)

Peppermint Bark candy molds are such a simple, inexpensive, and cute holiday treat! I mean, you can’t really go wrong with layers of dark chocolate, white chocolate, and crushed candy canes.

Peppermint Bark by The Bite-Sized Baker:

12 ounces almond bark or vanilla flavored chocolate candy melts (melts more smoothly and evenly than white chocolate)

12 ounces dark chocolate candy melts

1-2 cups crushed candy canes

2 decorating bags

Holiday cookie cutters (I used medium to large so the bark would release easily)

Parchment or waxed paper lined sheet pan

  1. Line a baking sheet with parchment or waxed paper and place cookie cutters on baking sheet.
  2. Using a double boiler or microwave, melt dark chocolate. Let cool slightly and pour melted chocolate into decorating bag. Pipe the dark chocolate into the cookie cutter, filling all crevices.
  3. Place baking sheet with filled cookie cutters into freezer to set. While dark chocolate is setting, melt almond bark. When almond bark is melted, immediately add crushed candy canes and mix to combine. Remove chocolate filled cookie cutters from freezer. Pour mixture into decorating bag and fill cookie cutters. Sprinkle with crushed candy canes and place in the freezer to set.
  4. Once the chocolate has set, remove baking sheet from freezer and allow Peppermint Bark to come to room temperature before removing from cookie cutters.

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