{ Peppermint Crunch Bark }

Hello Decemeber, hello Christmas!

I'm SO excited to see you.

Yeah, I have eleventy million things to do, but I loooooooooooove you, and you are finally here!

One of my favorite things to do at Christmas is bake with my awesome friend, Lori and also with my boy. Lori and I make trays of treats for teachers, neighbors, family members, and other friends. It's always an exhausting but great day. Together we make what could be a chore into a great time! Love me some Lori time!  Bean loves to make Buckeyes and Cake Balls, so we always do that together. Also, rolled and decorated sugar cookies because what is more Christmas than that? The boy LOVES traditions, and I love that.

I know that Peppermint Bark has been done and done again, but this is just a wee bit different.

This adds a layer of Andes Peppermint Crunch chips in the middle. I love the flavor it gives, but even more, I love the color. It makes a classic, lovely Christmas treat just that much better.

Isn't the red festive? I'm pretty smitten.

These are totally going on the Christmas trays this year!

Delicious, easy, and inexpensive to pack little boxes up as gifts for friends, family, co-workers, etc!

Tina



Peppermint Crunch Bark
by Tina @ Sugar Bean Bakers

6 ounces white chocolate*
6 ounces semi-sweet chocolate*
6 ounces Andes Peppermint Crunch chips
2 candy canes, crushed
1 Tablespoon white sanding sugar
1 Tablespoon red sanding sugar


*Chips work great, but for even better flavor, use a higher quality chocolate, chopped into small pieces


Add crushed candy canes & sanding sugars to a small bowl and set aside.

For instructions on melting chocolate, follow this link: How to Melt Chocolate.

Line a baking pan with parchment paper. Melt semi-sweet chocolate. Pour onto pan and spread out. Tap on counter to remove any bubbles. Allow to harden by placing in the fridge (about 20 mins) or freezer (about 10 minutes).

Melt Peppermint Crunch. Pour on top of the hardened chocolate layer. Tap to remove bubbles. Return to fridge/freezer to harden.

Melt white chocolate layer. Spread on top of Peppermint Crunch layer. Tap to remove bubbles. Immediately top with crushed candy cane/sugar mixture.

Allow to fully harden. Cut or break into pieces. Store in airtight container.

Makes approx 1 1/2 pounds

This can be made in any quantity as long as the chocolate/Peppermint Crunch portions are even (adjust candy canes accordingly).

You can add a bit of peppermint extract if you wish, if you prefer it a bit more pepperminty. I like the mild peppermint flavor that the Peppermint Crunch adds.