Easy Peppermint Bark
- 6 oz Peppermint Starlight Mints
- 11.5 oz Milk Chocolate Chips
- 16 oz Vanilla Candiquik
- Line 11x17 pan with parchment paper.
- Heat oven to 250 degrees F.
- Spread chocolate chips on parchment in single layer.
- Put pan in oven for 10 minutes or until chips are shiny.
- Remove pan from oven.
- Remove wrapper from Candiquick and place in oven in melting tray for 14 minutes.
- While Candiquik is in oven, spread chips with spatula into even layer to edges to cover the parchment paper.
- Put pan into freezer until chocolate is solid.
- While chocolate is in freezer, using cutting board and hammer, take wrapped pieces of candy, place wrapped candy on cutting board and hit each candy with hammer 3-4 times.
- Hold candy wrapper by ends over a bowl, untwist wrapper to release the crushed candy into bowl. Repeat with remaining candies.
- Using strainer, sift candy powder from larger pieces and set large pieces aside for topping.
- Remove Candiquik from oven and sprinkle candy powder on top of block in tray and stir into it until evenly through out.
- Remove pan of chocolate from freezer.
- Pour white peppermint mixture evenly over chocolate and quickly spread into even layer, don't work too much or chocolate layer will start coming up into the white layer.
- Sprinkle evenly with the bigger peppermint pieces.
- Let set until cold and solid, overnight or back into freezer for 30 minutes.
- Cut into pieces or peel off parchment and break into pieces.
mints, chocolate chips, vanilla
Taken from www.epicurious.com/recipes/member/views/easy-peppermint-bark-53005031 (may not work)