It takes about an hour to make this festive candy of layered white bark and chocolate chips. Crushed peppermint candies add Christmas color and crunch. Wrap shards in a parchment-lined tin. Velvet ribbon and a fancy label transform this quick recipe into an impressive gift.
Makes 24 servings
- 1 10-ounce bag bittersweet chocolate chips
- 1 package vanilla almond bark
- 1½ cups round peppermint candies, crushed
Line a baking sheet with parchment paper. Microwave bittersweet chocolate chips in a glass bowl for 30 seconds; stir. Repeat until chocolate is smooth. Pour chocolate evenly onto lined baking sheet. Chill for 15 minutes. Microwave almond bark in a glass bowl for 30 seconds; then stir. Repeat until almond bark is smooth. Pour evenly on top of the chocolate layer. Quickly add crushed peppermints to almond bark before it begins to harden. Refrigerate for 30 minutes. Remove parchment paper and break bark into pieces.