Here’s how we did it and it turned out fine. It isn’t my favorite but it would be pretty on a holiday table or as gifts for friends. Vince loved it. It’s probably just that I’m not a fan of chocolate or peppermint.
Ingredients:
1 package of vanilla (white) almond bark
1 package of chocolate (brown) almond bark
12 regular candy canes or 24 small candy canes
I don’t think it matters what size almond bark you get. It looks like some is 20 oz. and some is 24 oz.
Line a cookie sheet with parchment paper.
Break up the candy canes. I tried it with a rolling pin but didn’t have much luck so Vince took them outside and did something to them. We put them in a zipper bag and then put a towel underneath the bag and a towel on top of the bag and I think he used a hammer.
Melt the chocolate bark in the microwave. I did it several minutes at 50% power. Honestly, it melted but I think it needed to be warmer because by the time I poured the melted chocolate onto the parchment paper, it was almost too cold for the crushed peppermint to stick so you may want to heat it a bit more. Our house was pretty chilly too.
Sprinkle about 2/3 of the peppermint over the chocolate. Stick it in the fridge to cool and harden.
Melt the white bark in the microwave. Same as the chocolate – it needed to be warmer. It poured nicely but almost stayed as a second layer on top of the peppermint without attaching itself to the chocolate layer.
Sprinkle the remaining peppermint on top, place in the fridge to harden.
I wish that our bark had been warmer and our pan bigger so the layers would have been thinner.
Melinda says
Looks so yummy to me. Would love to see a cut piece. What size pan did you use?
judy.blog@gmail.com says
Next time I get up I’ll take a picture of a cut piece. The pan is probably close to 11 x 13 or maybe 9 x 11. I have a set of three of those pans. They all look alike. That one has been washed and put back with the others or I would measure it and give you the exact measurement.
RuthW in MD says
Someone made some of that for me last Christmas. She cut it into large triangles. I found that I could only eat a small bite at a time because it was just like candy, not like a candy bar. I finally chopped the triangles up into small bits and then I could eat it. It is so pretty!
Joyce says
When I make peppermint bark, I use my jelly roll pan. it is 15 inches long and i’m not sure how wide. It is the only pan I have that has sides other than cake pans. My cookies sheets only have a “lip” on one of the short ends. I also cheat and use chocolate/white chips to make my bark. I think they taste better than the almond bark, but that is just my personal preference. Almond bark works just fine too. (I have used almond bark before just because I had it on hand…)
judy.blog@gmail.com says
You’re right. I do think the chips taste better than the bark. Wish I had thought of that.
Nelle Coursey says
The taste is all that matters!! And I bet it was great!
judy.blog@gmail.com says
She liked it. I don’t like chocolate or peppermint so it didn’t rate real high on my list.
Sheryl says
It looks pretty good to me. I’ve got sugar free peppermints to make some for us
Heather Watts says
I have never heard of Almond Bark, is it just a bar of white chocolate? or something different. I can order a 24oz package for $6.53 with $38.50 postage to Australia !!
judy.blog@gmail.com says
I can tell you that, at least for me, there’s enough candy/baking recipes I can make without almond bark that I wouldn’t be buying it and paying that kind of postage. Second, I’ve only used it twice in all my baking/cooking years. It’s basically a candy coating as far as I know but I’m sure Google can give you lots more info. Back in the “old days”, we would mix cocoa powder, milk and melt a little parafin as I recall to coat Martha Washingting balls and I’m betting the chocolate bark is about the same thing.