Peppermint Bark
Recipe from Melinda Little
Ingredients:
- 1 pound white (usually vanilla) candy melts
- 9 large peppermint candy canes (not the minis, usually sold in packs of 10-12)
- 1-2 tsp Peppermint extract, to taste
Directions:
- Unwrap and break candy canes. Put in Ziploc bag. Use meat mallet or similar to break candy into small pieces.
- Melt candy melts per manufacture instructions.
- Add candy cane pieces and extract. Adjust extract to suit your taste.
- Spread on foil or parchment lined cookie sheet.
- Let cool at room temperature (doesn’t take long).
- Break into bite size pieces.
- Store in an air tight container at room temperature.