White Chocolate Peppermint Bark Candy
Ingredients: 1 20oz Pkg. Almond Bark (Vanilla flavored) 1 Cup Peppermint Candy Canes, crushed or Peppermint Baking Sprinkles 2 tsp Peppermint Extract *a few drops of red food coloring, *optional Parchment Paper/Liner 8x8 Baking Dish Directions: Using a double boiler or make one using two pots (rest a smaller pot in a larger one – in the bottom of the larger pot place water to boil but, don’t have the water touch the upper bowl). Place ½ the Almond Bark into top pot and keep an eye on it as it melts, stir frequently. When first ½ is melted, add remaining ½ of Bark to melt. Now add the Peppermint extract, a few drops of red food coloring, optional (until you get the pink-y color you want) stir well. Pour candy mixture into a prepared 8x8 dish that is lined with wax or parchment paper, sprinkle with crushed peppermint candy. Set in fridge at least 45 mins. Until cooled. Score with knife to cut into pieces, carefully break apart – then place back in fridge for a final 10 mins. Store in an airtight container/tin. Recipe and Photos by: Diane Baker for Canning and Cooking at Home
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Growing up we had a candy store called ‘Fannie May’. They sold “Peppermint Ice” which was peppermint candy bits in a white chocolate bark. They had gone out of business and when they did re-open later on, they never brought back the “Peppermint Ice”. So, I made my own!! Other recipes may have oil and butter in their recipe but, my recipe tastes 'JUST LIKE' The “Peppermint Ice” I remembered (and LOVED!) ~ Enjoy! Diane
Baker’s Peppermint “Ice” Candy 1 20oz Pkg. Almond Bark (Vanilla flavored) 8 Full Sized Candy Canes 2 tsp Peppermint Extract *a few drops of red food coloring Parchment Paper/Liner 8x8 Baking Dish Directions: Take 8 full sized candy canes, break apart and either ‘pulse’ in a Cuisinart OR place in a large baggie, grab a hammer and smack the heck ‘outta them until they are in little teeny pieces. Set aside. Using a double boiler or make one using two pots (rest a smaller pot in a larger one – in the bottom of the larger pot place water to boil but, don’t have the water touch the upper bowl). Place ½ the Almond Bark into top pot and keep an eye on it as it melts, stir frequently. When first ½ is melted, add remaining ½ of Bark to melt. Now add the Peppermint extract, a few drops of red food coloring (until you get the pink-y color you want) and candy bits into melted candy in pot and stir well. Pour candy mixture into a prepared 8x8 dish that is lined with wax or parchment paper. Set in fridge at least 45 mins. Until cooled. Score with knife to cut into pieces, carefully break apart – then place back in fridge for a final 10 mins. Store in an airtight container/tin. Recipe and Photos by: Diane Baker for Canning and Cooking at Home Enjoy! |