Peppermint Bark

2 pounds
Chocolate American
Desserts Candy Christmas Kid Friendly Chocolate American

2 pounds te chocolate chopped into 1/2-inch pieces
large candy canes
1/2 teaspoon permint oil

Line an 11-by-17-inch baking sheet with parchment, and set aside. In the top of a double boiler, melt white chocolate, stirring constantly. With a chef?s knife or meat tenderizer, cut or pound candy canes into 1/4-inch pieces. Stir pieces of candy canes and peppermint oil into the melted chocolate. Remove from heat, and pour the mixture onto the prepared baking sheet; spread evenly. Chill until firm, 25 to 30 minutes. Break into pieces, and serve. Store in an airtight container in the refrigerator for up to 1 week.


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Rocky Road Bark

18 Servings
Chocolate
Dessert
Chocolate sweet Marshmallow peanuts Holiday Dessert

24 oz of Semi-sweet colate
6 oz shmallows
1 cup peanuts coarsely chopped
1/4 lb mini chocolate covered ham crackers chopped

Carefully heat the chocolate (microwave works fine) and stir till all the chips are melted. In the same bowl, mix in the other ingredients and stir until everything is well coated with the chocolate. Spread out mixture onto an aluminum foil covered cookie sheet. (It’s best to use the non-stick kind of foil, but if you don’t have it, just LIGHTLY spray the regular foil with Pam.) Place cookie sheet in the refrigerator and let mixture harden. When fully hardened, break into pieces (by hand works best and gives it a nice rustic look) and store in an airtight container. Best when served cold.


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