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DESSERTS: CANDIES:
Peppermint Bark
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Peppermint Bark |
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An easy-to-make
recipe that is pretty and festive...
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1
pound
a few drops
2 tsp. |
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white chocolate, chopped (do not use
chips)
red food coloring
peppermint extract |
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2
cups |
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Rice
Krispies |
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1
package |
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(7.5
ounces) hard peppermint candies,
unwrapped and crushed |
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1 |
Spray a
10x15-inch rimmed baking sheet with nonstick
cooking spray; line with a piece of waxed paper.
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2 |
Place white
chocolate in a heatproof bowl set over (not in)
a saucepan of simmering water. Heat, stirring
occasionally, until smooth, 4 to 6 minutes.
Add food coloring and extract. Remove from heat; stir in rice cereal. |
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3 |
Transfer
mixture to prepared pan; with a spatula, spread
to edges of pan. |
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4 |
Sprinkle
with crushed candy; with a piece of waxed paper
covering the entire surface, press in gently
(paper prevents hands from sticking to candy and
chocolate). Chill until firm, 20 to 30 minutes
(no longer, as candy will begin to soften). |
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5 |
Peel waxed
paper off. Break bark into 2-inch pieces. Store
at room temperature in an airtight container, up
to 1 week. |
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Yield: About 36
pieces |
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Cooking Tips |
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*Crushing candies:
Place candy in a doubled resealable plastic bag (one
inside the other); seal and wrap in a kitchen towel (to
prevent candy from piercing the bag). Use a rolling pin
or skillet to crush the candy into tiny pieces. Pass
through a large sieve to separate crushed candy from
fine powder. (Save the powder to stir into hot chocolate
or to stir into ice cream!) |
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Recipe Source |
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Modified from Everyday Food |
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Recipe
RATE this Recipe
Ratings:
***Hey,
this one's a keeper! would
make it again. "This
was an easy way to make candy and very tasty. All that smashing of
the peppermints went a long way for my helpers, and the peppermint dust
was EXCELLENT in hot chocolate!"
-Blackwater, MO
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